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Fluffy moist Yule Log Cake decorated for the holidays

Fluffy & Moist Yule Log Cake

This delightful Yule Log Cake is a festive dessert that is light, airy, and drenched in rich chocolate ganache, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 210 g Egg whites Contribute to the cake's airy and fluffy texture.
  • 100 g Granulated sugar Helps stabilize the egg whites.
  • 100 g Egg yolks Add color and flavor to the cake.
  • 33 g Granulated sugar for yolks Sweetens the yolk mixture.
  • 80 g Cake flour Provides structure without being too dense.
  • 1/2 teaspoon Baking powder Helps the cake rise.
  • 60 g Milk Adds moisture to the cake.
  • 60 g Oil Enhances tenderness.
  • 1/8 teaspoon Salt Balances the sweetness.
  • 33 g Cocoa powder Provides a deep chocolate flavor.
  • 30 g Water Used for cake syrup.
  • 30 g Granulated sugar Sweetens the cake syrup.
For the Ganache
  • 80 g Dark chocolate Rich chocolate for flavor.
  • 60 g Heavy cream (warm) Helps create a smooth ganache.
  • 180 g Heavy cream (cold) For whipping into a fluffy topping.
  • 10 g Honey Adds a glossy finish to the ganache.
For Garnish
  • to taste n/a Fresh fruits, such as cranberries Adds color and tart contrast.
  • to taste n/a Herbs, such as rosemary Enhances presentation.

Method
 

Preparation
  1. Line a half-sheet rectangle baking sheet (12-inch x 17-inch) with parchment paper.
  2. Sift together the cake flour and baking powder using a fine sieve.
  3. In a separate bowl, mix milk, oil, salt, and cocoa powder until smooth.
  4. Preheat your oven to 355ºF (180ºC).
Whipping Eggs
  1. Whip the egg yolks with 33g of granulated sugar until fluffy and pale.
  2. In another bowl, whip the egg whites until bubbly, then gradually add sugar until soft peaks form.
Combining Ingredients
  1. Gently fold the meringue into the whipped yolks until about 50% blended.
  2. Gradually fold in the sifted flour until no dry flour is visible.
  3. Fold in the cocoa mixture gently until 70-80% blended.
Baking the Sponge Cake
  1. Pour the batter onto the prepared baking sheet and spread it out evenly.
  2. Bake for 8-10 minutes until the surface bounces back when touched.
  3. Transfer to a wire rack and wrap the surface in plastic wrap to cool.
Preparing Cake Syrup
  1. Mix water and sugar in a microwave until dissolved and simmering.
Finalizing the Cake
  1. Flip the cooled cake and remove the parchment. Apply cake syrup generously.
Making the Chocolate Ganache
  1. Melt dark chocolate in a water bath and gradually add warm heavy cream.
  2. Whip the cold heavy cream until stiff peaks and fold it into the ganache.
Assembling the Yule Log
  1. Spread a layer of whipped cream over the sponge, leaving space at the edges.
  2. Roll the sponge from one end using parchment for support, then chill for at least one hour.
  3. Prepare the ganache and slice the set cake to apply ganache, creating patterns.
  4. Garnish with fresh herbs and fruits.

Notes

For a lighter cake, ensure egg whites are whipped to stiff peaks but not over-whipped. Chill the cake after rolling to maintain shape.