Yule Log Cake
The Australian Yule Log cake is easy to recreate with this recipe. A fluffy sponge roll with chocolate filling and icing.
Ingredients for Yule Log Cake:
1 tbsp sugar, for the kitchen towel
1 tbsp icing sugar, sieved
200 g sweet cherries, dark or other fruit
Ingredients for the sponge cake:
4 eggs
1 pinch of salt
80 g sugar
0.5 pk vanilla sugar
2 tbsp cocoa powder, dark
1 tsp baking powder
80 g flour
Ingredients for the filling:
200 g whipped cream, very well chilled
2 tbsp icing sugar
0.5 pk vanilla sugar
150 g cream cheese
Ingredients for the chocolate icing:
65 g couverture, dark chocolate
40 g icing sugar
1 tbsp cocoa powder, dark
100 g cream cheese
2 tbsp whipped cream
Instructions:
Preparation of sponge cake:
First preheat the oven to 400 °F top/bottom heat and line a baking tray with baking paper.
Separate the eggs cleanly, put the egg whites with the salt into a mixing bowl and beat with the whisks of a hand mixer until whipped egg whites form. Sift in the sugar and vanilla sugar while beating and beat until firm and glossy.
Then fold in the egg yolks. Mix the flour with the baking powder and cocoa, sift over the remaining ingredients and fold in.
Pour the batter onto the prepared baking tray and spread evenly. Then bake on the middle shelf of the hot oven for about 10 minutes.
In the meantime, sprinkle a clean kitchen towel with sugar. Turn the finished sponge out onto it and immediately roll it up – including the baking paper – from the long side with the kitchen towel and leave to cool.
Preparation of filling:
Whip the well-chilled cream with icing sugar and vanilla sugar until stiff. Put the cream cheese in a bowl, carefully mix in the whipped cream and chill.
Preparation Yule Log:
Once the sponge has cooled completely, carefully unroll it and remove the baking paper and kitchen towel.
Spread the filling evenly over the sponge, then roll up tightly again and place on a plate, seam side down.
Preparation of chocolate icing:
Fill a saucepan 1/3 full with water and heat at a low temperature. Roughly chop the couverture and place in a suitable bowl.
Place the bowl over the water bath and allow the chocolate to melt for about 20 minutes. Then remove from the bain-marie and mix the icing sugar, cocoa, cream cheese and cream into the chocolate.
Now spread the chocolate icing on the Yule Log and then place in the fridge for about 60 minutes.
Serve:
Remove the chilled Yule Log Christmas cake from the refrigerator and dust with icing sugar.
Finally, garnish with Christmas berry decorations and serve.
More Delicious Christmas Cake Recipes
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