Why did my yule log cake crack when I rolled it?

It was almost certainly rolled too late or unrolled too early. The sponge must be rolled warm, within two minutes of leaving the oven, and left to cool completely inside the towel so it memorizes the spiral. A small surface crack is not a disaster: the ganache covers the outside, and the cut face stays clean.

Can I use a 9 by 13 inch pan instead of a 10 by 15 jelly roll pan?

You can, but the sponge will be thicker and needs 2 to 3 extra minutes of baking. Thicker sponge rolls into a fatter log with fewer spiral turns, and it must be rolled even more gently. The 10 by 15 pan gives the classic thin layer and the prettiest spiral.

What can I substitute for mascarpone in the filling?

Use 8 ounces of full-fat cream cheese softened with 2 tablespoons of cream, beaten smooth before folding in the whipped cream. The flavor will be slightly tangier and the cream a little firmer, but the slices hold beautifully. Do not use low-fat versions; the filling will weep.

How far ahead can I make the whole yule log cake?

The filled, unglazed log keeps 2 days in the fridge or a month in the freezer, wrapped twice in plastic. Add the ganache on the day of serving for the freshest bark texture, and dust the powdered sugar snow at the very last minute so it stays white.

My ganache turned grainy and dull. What went wrong?

The cream was likely boiling rather than just steaming, or the chocolate was stirred before it had melted from the inside. Pour cream that is hot but not bubbling over the chocolate, wait the full 2 minutes, then stir slowly from the center outward. A teaspoon of warm milk whisked in can rescue a dull batch.

Yule Log Cake Recipe, Rolled Without A Single Crack

Ingredients

Scale

6 large eggs, separated, at room temperature
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
2 tablespoons whole milk
1 tablespoon neutral oil
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, plus more for dusting the towel
1/4 teaspoon fine sea salt
8 ounces mascarpone, out of the fridge for 15 minutes
1/3 cup powdered sugar, plus more for the snow finish
1 teaspoon vanilla extract (for the filling)
1 pinch of fine sea salt (for the filling)
1 1/4 cups heavy cream, very cold
6 ounces dark chocolate (60 to 70 percent), finely chopped
3/4 cup heavy cream (for the ganache)
1 tablespoon unsalted butter
1 pinch of fine sea salt (for the ganache)
Meringue mushrooms, fresh cranberries and pine sprigs, optional, to decorate

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Instructions

Heat the oven to 375°F (190°C). Line a 10 by 15 inch jelly roll pan with parchment, leaving an overhang on the long sides, and lightly grease the paper.
Beat the yolks with 1/2 cup of the granulated sugar for about 3 minutes, until pale, thick and falling in ribbons. Beat in the vanilla, milk and oil.
Sift the flour, cocoa and salt over the yolk mixture and fold gently with a spatula until just combined.
In a clean bowl, whip the whites to soft peaks. Add the remaining 1/4 cup sugar a spoonful at a time and whip to glossy, medium-stiff peaks.
Fold one third of the whites into the yolk batter to lighten it, then fold in the rest in two additions, keeping as much air as possible.
Spread the batter evenly into the corners of the pan and level the top. Bake 11 to 13 minutes, until the surface springs back when pressed lightly in the center.
While the cake bakes, lay a clean, thin tea towel flat on the counter and dust it generously with cocoa powder through a sieve.
The moment the cake leaves the oven, loosen the edges with a knife, invert it onto the towel and peel away the parchment. Starting from a short end, roll the warm cake up with the towel inside. Let it cool completely in the roll, 1 to 2 hours at room temperature.
For the filling, whisk the mascarpone, powdered sugar, vanilla and salt until smooth. Whip the cold cream to soft peaks, then fold it through the mascarpone in two additions.
Gently unroll the cooled cake. Spread the filling evenly, leaving a 1/2 inch border at the far short end. Roll the cake back up without the towel, seam side down. Wrap in plastic and chill 1 hour.
Trim a thin slice from each end on the diagonal. Cut a 2 inch diagonal piece from one end and set it against the top of the log as a branch, held with a dab of ganache.
Make the ganache: pour the hot cream over the chopped chocolate, rest 2 minutes, then stir from the center until glossy. Stir in the butter and salt. Cool 15 to 20 minutes, until it spreads like soft peanut butter, then coat the log and drag a fork lengthwise through it to carve the bark. Chill 20 minutes to set.
Dust with powdered sugar snow, add meringue mushrooms and cranberries if you like, and slice with a hot, dry knife.

Author: Chef Rita
Prep Time: 35 minutes
Cook Time: 12 minutes