Yule Log Recipe

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Yule Log
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Ingredients
21
Count
Nutrition
758
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Line two greased 15-in. x 10-in. x 1-in. baking pans with parchment paper. Grease the paper and set aside. In a bowl, combine the walnuts, flour and cocoa; set aside.
  2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 2/3 cup sugar, beating until mixture is thick and lemon-colored. Beat in vanilla. Add cocoa mixture; beat on medium for 1 minute.
  3. In another large bowl, beat the egg whites, salt and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold into cocoa mixture.
  4. Spread batter into prepared pans. Bake at 350° for 18-20 minutes or until cake springs back when lightly touched. Cool cakes in pans for 5 minutes. Turn each onto a kitchen towel dusted with additional cocoa. Gently peel off parchment paper. Roll up each cake in a towel, starting with the short side. Cool completely on a wire rack.
  5. For filling, in a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. Unroll cakes and spread evenly with cream mixture to within 1/2 in of edges. Roll up each cake again.
  6. Place one cake roll seam side down on the serving plate. Use the second cake roll for the branches. To make branches, measure 3 in. from top right corner of the second cake roll; cut at an angle from that point to the bottom right corner. Measure 3 in. from the top left corner; cut at an angle from that point to the bottom left corner. Save end pieces for another use. Measure 3 in. from the top right and 3 in. from bottom right; cut between the marks. Place cut cake sections along sides of cake for branches.
  7. For frosting, in a large bowl beat the cocoa, butter and 2 tablespoons water until smooth. Stir in corn syrup and 3 cups confectioners' sugar. Add additional water if necessary to achieve spreading consistency; set aside 1/3 cup of frosting. Frost top and sides of cake with cocoa frosting.
  8. To the reserved frosting, stir in the remaining sugar. Place a #5 round pastry tip in a pastry or plastic bag; fill with frosting. Pipe lines over frosting to create a bark-like effect. For holly, flatten gumdrops between waxed paper. Cut into holly leaf shapes. Place clusters of holly leaves and red-hot candies together on frosted log. Yield: 12-14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 758.2 Kcal (3174 kJ)
Calories from fat 212.47 Kcal
% Daily Value*
Total Fat 23.61g 36%
Cholesterol 171.43mg 57%
Sodium 259.91mg 11%
Potassium 162.44mg 3%
Total Carbs 127.01g 42%
Sugars 91.4g 366%
Dietary Fiber 5.72g 23%
Protein 11.88g 24%
Vitamin C 0.5mg 1%
Iron 2.5mg 14%
Calcium 44.6mg 4%
Amount Per 100 g
Calories 325.49 Kcal (1363 kJ)
Calories from fat 91.21 Kcal
% Daily Value*
Total Fat 10.13g 36%
Cholesterol 73.59mg 57%
Sodium 111.58mg 11%
Potassium 69.74mg 3%
Total Carbs 54.53g 42%
Sugars 39.24g 366%
Dietary Fiber 2.45g 23%
Protein 5.1g 24%
Vitamin C 0.2mg 1%
Iron 1.1mg 14%
Calcium 19.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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