 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 14 |
|
It's become a tradition to prepare this yule log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too! Ingredients:
5 eggs, room temperature, separated |
2/3 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons baking cocoa |
filling: |
2 tablespoons plus 1-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup milk |
1/2 cup sugar |
1/2 cup butter, softened |
1/2 teaspoon vanilla extract |
1/2 cup chopped walnuts, optional |
mocha butter cream frosting: |
1 cup butter, softened |
1/2 cup confectioners' sugar |
1 tablespoon baking cocoa |
1 teaspoon strong brewed coffee |
confectioners' sugar, optional |
chopped nuts, optional |
Directions:
1. In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
2. Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350° for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack.
3. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake.
4. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end.
5. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired. Yield: 14-18 servings.
|
|