Yule Log

Name: Yule Log
Yield: 6 - 8 servings
Ingredients: Cake; 4 eggs at room temperature; 3/4 cup (180 mL) super-fine sugar; 3/4 cup (180 mL) sifted cake and pastry flour; 1/2 tsp (2 mL) baking powder; 1 tbsp (15 mL) icing sugar; Filling and Decoration; 2 tbsp (30 mL) orange juice; 2 cups (250 mL) 35 % cream; 1/4 cup (60 mL) sugar; 2 tsp (10 mL) vanilla extract; 1 1/2 cups (375 mL) fresh or frozen raspberries; Cocoa powder or melted chocolate

This is the Yule Log recipe.

Prep: 30 min
Cooking: 10 min - 12 min

Yields 6 - 8 servings

Ingredients

Cake
4 eggs at room temperature
3/4 cup (180 mL) super-fine sugar
3/4 cup (180 mL) sifted cake and pastry flour
1/2 tsp (2 mL) baking powder
1 tbsp (15 mL) icing sugar
Filling and Decoration
2 tbsp (30 mL) orange juice
2 cups (250 mL) 35 % cream
1/4 cup (60 mL) sugar
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) fresh or frozen raspberries
Cocoa powder or melted chocolate

READY FOR REWARDS?

Preparation

Cake:

Butter a 15 x 10-inch (38 x 26 cm) baking pan. Line it with waxed paper, then grease and flour pan; set aside.

Beat eggs and sugar until light and fluffy (about 5 to 7 min). Sieve in flour and baking powder; fold in carefully. Pour into prepared pan. Bake at 400 °F (200 °C) for 10 to 12 min or until cake is golden.

Immediately turn out onto a tea towel that has been lightly dusted with icing sugar. Carefully remove the waxed paper. Roll up cake in the tea towel and allow to cool.

Filling:

Gently unroll cake; sprinkle with orange juice. Whip cream, sugar and vanilla extract until light. Divide mixture in half; spread one half on cake and sprinkle with raspberries. (If using frozen raspberries, allow to thaw and drain well.)

Re-roll cake and place onto serving plate. Spread remaining cream evenly over cake. Using tines of a fork, or a knife, work in one direction only to create the bark effect. Dust with cocoa powder or drizzle with chocolate.