Description

This elegant flourless Yule Log Cake features a light, airy chocolate sponge rolled around a decadent cocoa-infused whipped cream. It is a stunning, sophisticated centerpiece for any holiday table that delivers a melt-in-your-mouth texture without the heaviness of traditional cakes.

Ingredients

2 cups heavy whipping cream
1/2 cup confectioners’ sugar, plus extra for dusting
5/6 cup unsweetened cocoa powder, divided
2 1/2 teaspoons vanilla extract, divided
6 large eggs, separated
3/4 cup granulated white sugar, divided
1 pinch salt

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Instructions

Preheat oven to 375°F (190°C) and line a 10×15-inch jellyroll pan with parchment paper.
In a large chilled bowl, whip the heavy cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa powder, and 1 teaspoon vanilla until thick, stiff peaks form; refrigerate immediately.
In another bowl, beat 6 egg yolks with 1/2 cup white sugar for 3 to 5 minutes until pale and frothy, then blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and a pinch of salt.
In a clean glass or metal bowl, whip 6 egg whites to soft peaks, then gradually add the remaining 1/4 cup white sugar, beating until stiff, glossy peaks form.
Gently fold the yolk mixture into the egg whites using a spatula, being careful to maintain the aeration.
Spread the batter into the prepared pan and bake for 10 to 12 minutes until the top springs back when touched.
Flip the hot cake onto a kitchen towel dusted with confectioners’ sugar, remove the parchment, and roll the cake and towel together from the short end; cool for 30 minutes.
Unroll the cake, spread the chilled cocoa cream over the surface, re-roll the cake without the towel, and refrigerate seam-side down until ready to serve.

Notes

For the most successful roll, ensure you flip and roll the sponge while it is still steaming hot from the oven to establish muscle memory in the cake. Using a room-temperature eggs will help the whites reach their maximum volume, while wiping your mixing bowl with a little lemon juice beforehand ensures there is no residual grease to deflate your peaks.

Prep Time: 25 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: French