Yule Log

Cake Ingredients

Cooking spray

6 large eggs, separated
½ C all-purpose flour
¼ C unsweetened cocoa powder
¾ C granulated sugar, divided
¼ tsp kosher salt

Powdered sugar, for sprinkling

Filling Ingredients

1¼ C heavy cream
¼ C powdered sugar
2 tsp gelatin
1 tsp pure vanilla extract

Pinch kosher salt

Frosting Ingredients

½ C (1 stick) butter, softened
1½ C powdered sugar, plus more for garnish
5 TBSP cocoa powder
1 tsp pure vanilla extract
3 TBSP heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

Cake Directions

Preheat oven to 350F. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt.

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture.
In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.
Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.
Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.
Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.

Filling Directions

Place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny, do not overheat!
In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use.
When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.

Frosting Directions

In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt.
When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.