Get Preppy: Yule Log Recipe (Inspired by Preppy Kitchen!)
This classic rolled cake, reminiscent of a snow-covered log, features a light and airy sponge infused with cocoa, complemented by a rich chocolate ganache and a dusting of powdered sugar. The dessert offers a delightful combination of textures and flavors, making it a festive centerpiece for any winter gathering.
Equipment
- Jelly Roll Pan (10x15 inches): For baking the sponge cake.
- Parchment Paper: To line the pan and prevent sticking.
- Clean Kitchen Towel: For rolling the warm cake.
- Mixing Bowls (various sizes): For preparing batter, ganache, and filling.
- Electric Mixer (hand or stand): For whipping egg whites and cream.
- Whisk: For combining ingredients.
- Sifter: For sifting flour and cocoa powder.
- Spatula (rubber or silicone): For folding ingredients and spreading ganache.
- Saucepan: For making the chocolate ganache.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Offset Spatula or Knife: For frosting the cake evenly.
- Fork: To create bark-like texture on the ganache.
- Serving Platter: For displaying the finished yule log.
Ingredients
- For the Sponge Cake
- 6 large eggs separated
- cup granulated sugar divided
- 1 teaspoon vanilla extract
- cup all-purpose flour
- cup unsweetened cocoa powder
- teaspoon salt
- 2 tablespoons powdered sugar for dusting
- For the Chocolate Ganache
- 1 cup heavy cream
- 12 ounces bittersweet chocolate finely chopped
- 2 tablespoons unsalted butter softened
- For the Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For Decoration Optional
- Powdered sugar for dusting
- Meringue mushrooms
- Sugared cranberries
- Chocolate shavings
- Rosemary sprigs
Instructions
- Step 1: Prepare the Sponge Cake Batter: Preheat oven to 350F (175C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. In a large bowl, beat egg yolks with cup of the granulated sugar and vanilla extract until pale and thick. In a separate clean bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining cup of granulated sugar and continue beating until stiff, glossy peaks form.
- Step 2: Combine Wet and Dry Ingredients: Gently fold the egg yolk mixture into the egg white mixture until just combined. Sift together the flour and cocoa powder, then gently fold into the egg mixture until just combined. Be careful not to overmix.
- Step 3: Bake the Sponge Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the towel (about 30 minutes).
- Step 5: Prepare the Chocolate Ganache: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 1 minute to soften the chocolate. Gently whisk until smooth and glossy. Stir in the softened butter until melted and incorporated. Let the ganache cool slightly until it thickens enough to spread (about 15-20 minutes).
- Step 6: Prepare the Filling: In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
- Step 7: Assemble the Yule Log: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the cake. Re-roll the cake tightly without the towel. Trim the ends of the log to create clean edges.
- Step 8: Frost and Decorate: Place the yule log on a serving platter. Spread the chocolate ganache evenly over the entire log. Use a fork to create a bark-like texture in the ganache. Optionally, cut a small piece of the log off at an angle and attach it to the side of the log to resemble a branch. Decorate with powdered sugar, meringue mushrooms, sugared cranberries, chocolate shavings, and rosemary sprigs, as desired.
- Step 9: Chill and Serve: Refrigerate the yule log for at least 1 hour to allow the ganache to set. Before serving, dust with additional powdered sugar, if desired.
- Optional Tip: For a coffee-flavored yule log, add 1 tablespoon of instant espresso powder to the hot heavy cream when making the ganache. For a gluten-free version, substitute a gluten-free all-purpose flour blend for the regular flour.
Notes
Variations
The “preppy kitchen yule log” recipe lends itself to numerous adaptations, allowing for ingredient substitutions, regional twists, and dietary adjustments to suit various preferences and needs. These variations offer opportunities to personalize the dessert while maintaining its classic appeal.
- Ingredient Swaps:
- Chocolate: Substitute milk chocolate or white chocolate for bittersweet chocolate in the ganache.
- Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Sweetener: Replace granulated sugar with honey or maple syrup (adjust liquid accordingly).
- Dairy: Coconut cream can be used as a substitute for heavy cream in the ganache and filling for a dairy-free option.
- Regional Twists:
- Coffee Infusion: Add espresso powder to the ganache or sponge cake for a mocha flavor.
- Citrus Zest: Incorporate orange or lemon zest into the sponge cake batter for a bright, aromatic note.
- Nutty Addition: Fold chopped nuts (walnuts, pecans, hazelnuts) into the filling or sprinkle them on top of the ganache.
- Spiced Cake: Infuse the sponge cake with warm spices such as cinnamon, nutmeg, and cloves for a festive twist.
- Dietary Adjustments:
- Vegan: Replace eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan chocolate and butter alternatives.
- Low Sugar: Utilize sugar substitutes like erythritol or stevia (adjust amounts according to package instructions) and opt for dark chocolate with a high cocoa content.
Serving Suggestions
The “preppy kitchen yule log” is a versatile dessert that can be served in various contexts, enhancing its appeal and complementing the occasion.
- Holiday Gatherings: Serve as the centerpiece of a Christmas or New Year’s Eve dessert table.
- After-Dinner Treat: Offer a slice of yule log as a decadent ending to a festive meal.
- With Beverages: Pair with a glass of dessert wine, a warm cup of coffee or tea, or a mug of hot chocolate.
- Elegant Presentation: Garnish each slice with fresh berries, a sprig of rosemary, or a dusting of powdered sugar.
Storage Tips
Proper storage is essential to preserving the freshness and flavor of the “preppy kitchen yule log.” Following these guidelines will ensure the dessert remains delicious for as long as possible.
- Refrigeration: Store the yule log in an airtight container in the refrigerator.
- Duration: It can be stored for up to 3-4 days.
- Freezing: The yule log can be frozen for longer storage. Wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving: Bring the yule log to room temperature for about 30 minutes before serving to allow the ganache to soften slightly.
Frequently Asked Questions
- Question 1: Can the yule log be made ahead of time?
Answer: Yes, the yule log can be assembled and stored in the refrigerator for up to 2 days before serving. This allows for convenient preparation ahead of holiday gatherings. - Question 2: Why did my sponge cake crack when rolling?
Answer: Cracking often occurs if the cake is too dry or has cooled completely before rolling. Ensure the cake is rolled while still slightly warm and pliable. Also, using a damp towel can help maintain moisture. - Question 3: Can I use a different type of chocolate for the ganache?
Answer: Yes, the type of chocolate can be adjusted to personal preference. Milk chocolate will result in a sweeter ganache, while dark chocolate will provide a more intense flavor. - Question 4: How can I prevent the bottom of the cake from sticking to the pan?
Answer: Lining the jelly roll pan with parchment paper that extends slightly over the edges is the most effective way to prevent sticking. Ensure the parchment paper is properly fitted to the pan before pouring in the batter.