This is what your completed Yule Log will look like - only better!
(My ice cream melted a bit while setting the camera and taking pictures along the way.)
Copy the recipe from the blog post, it is an old recipe from the "Better Homes and Gardens" cookbook. Although I'll not say what year. |
The recipe calls for 2/3 cup of 'cake flour', however, I have never used cake flour since I don't want to buy any for just this recipe. If you have it, by all means use it. If you don't, the substitute is to measure 2/3 cup all-purpose flour and then take a little less than a tablespoon out of the measurement.
I have always used this and it works just fine. |
I like to have my pan ready before I start on the ingredients so I don't have to stop later. I use this cookie sheet, it looks just like a jelly roll pan and works just fine. The pan does need to have sides on it.
Use a napkin or folded paper towel with shortening on it and rub the grease all over the pan, up the sides, and even along the top edges some. Then put about 1/4 cup of flour in the pan and shake it around until all the shortening is coated with flour. Dump out any extra flour that doesn't "stick". |
Beat egg yolks till thick and lemon-colored:
Use a mixer; even the newer hand-held mixers will probably be fine. It doesn't take very long for this and then just add the sugar in about 3 separate doses after the yolks become thick. Be sure to scrape the sides once after all the sugar is added. Then add the vanilla to finish the mixing.
Set the egg yolks aside. |
Beat egg whites till soft peaks form:
Using a mixer beat egg whites on high speed; they will fluff up and start looking like whip cream. These are 'soft peaks' so add the sugar in about 4 separate doses, beating between each. The peaks will then stiffen. This takes a little longer than the yolks and you will see the difference in the stiff peaks. The picture shows stiff peaks. Once they become stiff, stop beating (do not over-beat). |
Fold yolks into whites. Fold flour mixture into egg mixture.
Folding is not stirring. Jelly roll cakes need as much air left in the mixture as possible; so they will be a light and fluffy cake. Use a spatula and move it in the mixture with an up-and-down motion; bring ingredients up from the bottom of the bowl and "fold" it over the top of the bowl.
Fold the two egg mixtures together first; then the dry ingredients into the egg mixture.
As soon as you have a good blend -- stop folding! Leaving as much air in the mix as possible. The picture shows the dry ingredients blended into the egg mix. You can see it isn't as fluffly as the egg whites anymore. |
Spread batter evenly on greased and floured pan:
This first picture shows the batter poured onto the pan. It doesn't look like enough and it isn't liquid like a normal cake mix.
Use a spatula and a light hand to "push" and spread the batter all across the pan; keeping it as fluffy as possible. |
You can see that it will spread out to fill the pan. It will feel spongy as you spread.
Bake in oven (375 degrees) for 10 to 12 minutes, or done.
It should be done in 10 or 11 minutes, try not to let the edges get "crusty". |
While the cake is baking spread out a thin cotton dish towel; try not to use a terrycloth towel.
Sift confectioners sugar all over the towel. |
Immediately loosen sides and turn out on towel with sifted confectioners sugar:
As soon as I take the cake out I use a fork to pull the cake away from the sides of the pan. Do this all the way around the cake. Then flip the pan over onto the sugared towel, face down. |
Have a metal spatula ready by the towel (pancake-flipper type). Pick up one end of the pan, if the cake doesn't fall out use the metal spatula (pointed towards the pan) to help remove it.
Just slide the end of the spatula along the bottom of the pan and the cake will fall out as you work to the end. |
Once the cake is completly out sift more powdered sugar onto the cake. Flip one edge of the towel over onto cake and sprinkle sugar on that, too!
The powdered sugar prevents the cake from sticking to itself or the towel as you roll it up to let it cool. So don't be stingy. |
Starting at narrow end, roll cake and towel together; cool.
Start where you flipped the towel over and roll the cake up with the towel. Don't let the cake cool before you start rolling - if the cake isn't warm it won't roll well.
Once it is completely rolled up in the towel let it cool on a rack. If you're in a hurry you can put it in the refrigerator to cool; but let it come to room temp before trying to unroll it. |
Unroll cake:
If you put the cake in the refrigerator to cool let it come to room temp first. Unroll the cake and towel completely. The beginning end will be tighter. Have your ice cream ready to spread on the cake.
The easiest way to spread ice cream is to buy it in the square carton. Then just unfold the carton and use a knife dipped in hot water to slice the ice cream about 1/2 inch thick and lay the pieces out on the cake.If you use ice cream in a round carton (as I did) it needs to be soft enough to scoop out and spread onto cake. |
If you use ice cream in a round carton (as I did) it needs to be soft enough to scoop out and spread onto cake.
Don't let it get too runny, otherwise it won't roll up and will just run out the ends of the cake.
(Mine has gotten a little too soft here while I take pictures). The ice cream needs to be a little under 1/2 inches thick while you roll the cake back up.
Leave the last 1 1/2 inches of cake without ice cream as it will spread out onto the last section as you roll the cake up. |
Now begin rolling the cake back up, starting at the tight end again. Don't make the rolls tight or the ice cream will be pushed out, but you should get several rolls.
Once it is completely rolled up place it with the "end" on the underside of the cake and place in freezer-safe dish.
The photo shows the "end" to the right side - place this down on your dish. Then put the rolled cake in the freezer to re-set the ice cream while you make the chocolate glaze. |
The chocolate glaze instructions are pretty straight forward and easy to understand. Use a medium heat to make it (not high). It will only take a short while for the chocolate to melt and you will see it thicken and become glossy. Remove from heat and add butter and vanilla.
Stir the butter in until completely melted. |
Put the chocolate glaze on the cake while the glaze is warm. Use a large soup spoon to scoop glaze onto roll and use the back of the spoon in long up-and-down strokes to spread the glaze.
This method of spreading gives the cake roll the appearance of a "log".
Work fairly quickly so the glaze doesn't cool too much; it will harden as it cools.
Once done, put the cake back into the freezer until ready to serve! |
This is a fantastic dessert for Christmas or New Years' and it tastes as good as it looks. Your friends and family will be so impressed with you, but don't tell them how easy it is to make.
Enjoy! |
