Why did my yule log crack when I rolled it?

Almost always one of two causes: the sponge baked a few minutes too long and dried out, or it cooled flat before rolling. Bake only until the surface springs back, 11 to 13 minutes, and roll the cake warm in its towel the moment it leaves the pan.

Can I make a yule log completely ahead of time?

Yes. The filled roll keeps 3 days in the refrigerator and freezes for up to a month before frosting. Frost and decorate the day you serve it so the bark lines and the sugared cranberries look fresh.

I do not have a 10 by 15 inch jelly roll pan. What can I use?

A rimmed half sheet pan, about 12 by 17 inches, works if you spread the batter a little thinner and check the bake 2 minutes early. Avoid deep pans: the sponge must be thin, about 1/2 inch, or it will not roll.

Can I skip the mascarpone in the filling?

You can, but plain whipped cream filling weeps and softens within a day. Cream cheese is the closest substitute, whisked smooth the same way; it adds a slight tang the mascarpone does not. Stabilized mascarpone cream is what lets this log wait 3 days.

Do I have to make meringue mushrooms to decorate it?

No. Sugared cranberries and rosemary, a fork drawn through the ganache, and a dusting of powdered sugar give the full winter forest effect in about 10 minutes. Meringue mushrooms are a lovely variation when you have an extra hour, never a requirement.

Yule Log Cake, Rolled Warm So It Never Cracks

Ingredients

Scale

6 large eggs, separated, at room temperature
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, plus more for dusting the towel
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup heavy cream, cold
8 ounces mascarpone, cold
1/3 cup powdered sugar, plus more for the snow dusting
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
6 ounces dark chocolate, 60 to 70 percent, finely chopped
3/4 cup heavy cream
2 tablespoons unsalted butter, softened
1/2 cup fresh cranberries
4 sprigs fresh rosemary
1/4 cup water
1/2 cup granulated sugar, for the sugared cranberries and rosemary

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Instructions

Heat the oven to 375 degrees F. Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the parchment.
Beat the egg yolks with 1/2 cup of the granulated sugar for 3 to 4 minutes, until thick, pale and falling in ribbons. Beat in the vanilla.
In a clean bowl, beat the egg whites with the salt to soft peaks. Add the remaining 1/4 cup granulated sugar a spoonful at a time and beat to glossy, stiff peaks.
Sift the flour, 1/3 cup cocoa powder and baking powder over the yolk base and fold gently. Fold in the beaten whites in three additions, keeping as much air as possible.
Spread the batter evenly into the corners of the pan. Bake 11 to 13 minutes, until the surface springs back under a fingertip and the edges just begin to pull from the pan. Do not overbake: a dry sponge is the one that cracks.
Dust a clean kitchen towel generously with cocoa powder. Invert the hot cake onto the towel, peel off the parchment and trim any crisp edges. Starting from a short end, roll the cake up warm with the towel inside and cool completely, seam side down, about 1 hour.
Make the filling: whip the cold heavy cream to soft peaks. In a second bowl, whisk the mascarpone, powdered sugar, 2 tablespoons cocoa powder and vanilla just until smooth. Fold the whipped cream through in two additions, to firm, spreadable peaks.
Unroll the cooled cake gently. Spread the filling evenly, leaving a 1/2 inch border at the far short end. Roll the cake back up without the towel, wrap in plastic and chill at least 1 hour, or overnight.
Make the ganache: heat the 3/4 cup cream to a bare simmer and pour it over the chopped chocolate. Rest 2 minutes, then stir from the center until smooth. Stir in the butter. Cool 20 to 30 minutes, stirring now and then, until thick and spreadable, then whip briefly for a lighter bark texture.
Cut a 3 inch piece from one end of the roll on a diagonal and set it against the top side of the log as a branch, fixing it with a spoonful of ganache. Frost the whole log, then drag a fork lengthwise through the ganache to draw the bark, with a spiral swirl on each cut end.
Simmer the water with 1/4 cup of the rolling sugar for 1 minute, toss in the cranberries and rosemary for 30 seconds, lift out and rest 10 minutes, then roll in the remaining sugar until frosted. Arrange on the log, dust with powdered sugar snow, and chill 30 minutes before slicing with a hot serrated knife.

Author: Chef Rita
Prep Time: 45 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1
Calories: 385
Sugar: 31
Sodium: 95
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 40
Fiber: 2
Protein: 6
Cholesterol: 155