Yule Log Cake

Cake

1. Preheat the oven to 400 degrees F. Line an 11×15 inch sheet pan with parchment paper and lightly spray with nonstick baking spray.
2. In a medium bowl, add the flour, cocoa, baking powder, and salt. Whisk until combined and set aside.
3. In a large bowl, add the egg whites. Using a hand mixer on medium/high speed, whip until stiff peaks form. Set aside.
4. In a separate large bowl, add the egg yolks, sugar, and vanilla. Whisk until the yolks are incorporated. Scrape down the sides of the bowl.
5. Add the dry ingredients to the yolk mixture and continue whisking until well combined.
6. Add about1/2 of the whipped egg whites into the chocolate/yolk mixture. Fold in using a spatula.
7. Add the remaining whipped egg whites and fold together until the whites are completely incorporated and there are no white streaks in the batter.
8. Spread the cake batter evenly into the prepared pan using an angled spatula.
9. Place the preheated oven and bake for 10-12 minutes or until done. Test your cake by gently poking the center of the cake with your finger. It will spring back if it’s fully baked. You an also insert a toothpick into the center of the cake and if it comes out clean, it’s done.
10. Remove the cake from the oven. Immediately run a knife around the edges of the cake to loosen up any stuck sides.
11. Dust the top of the cake with powdered sugar. I dust it until the cake is completely white.
12. Cover the cake with a tea towel.
13. Place a cookie sheet on top of the towel and flip the cake over so the cookie sheet is on bottom. Remove the hot 11×15 baking pan and then carefully remove the parchment paper from the cake.
14. Dust this side with powdered sugar until well covered.
15. While the cake still very hot, roll it in the tea towel starting with the short side.
16. Set the cake aside to cool completely.

Frosting

1. In a stand mixer bowl fitted with a whisk attachment, add in the heavy cream and egg whites. Beat for 30 seconds.
2. Add the meringue powder, cocoa powder, and powdered sugar. Whip for 5 minutes on high.
3. Add the butter 1 stick at a time while the cocoa frosting is still whipping.
4. Once all the butter is incorporated, add the vanilla and whip another 2 minutes or until the butter is fully worked into the frosting.
5. Change the attachment to the paddle attachment and beat for 3-5 minutes until the frosting is pale brown.
6. Once the cake is completely cooled, unroll the cake.
7. Spread the filling evenly onto the unrolled cake.
8. Re-roll it without the tea towel and wrap it in plastic wrap, seam side down.
9. Refrigerator for at least 3 hours to allow the buttercream to firm up.

Assemble the Yule Log

1. Using a sharp knife, slice off 3 inches of the roll at an angle. This will be the knob part of the log.
2. Add buttercream to the flat side of the 3 inch piece of cake and stick it to the side of the cake roll.
3. Using the angled spatula, cover the outside of the cake roll generously with buttercream. Be sure to clean up the buttercream so the yule log still has a nice shape log shape to it.
4. Create bark like texture by lightly dragging a fork through the buttercream. Don’t go too deep otherwise you’ll dig up the cake. Clean off the fork when the buttercream frosting begins to gather and be sure to not have straight drag lines.
5. Add sugared cranberries to the top and chill until ready to serve.