There’s no time like the holidays to get with the people you love and BAKE. This year, why not show off to your friends and family with a stunning yule log? A yule log dessert is designed to represent a tree that was chosen to bring into one’s house and lit on fire to heat the house during the twelve days of Christmas. It’s made with a sponge cake that’s rolled up with a luscious filling and decorated to look like a tree log. This decadent dessert is the perfect centerpiece for your holiday table, and tastes like your favorite Christmas cookie, the gingerbread cookie.
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This yule log is made with a tender, spongey gingerbread cake. The warm spices will fill the air as the cake bakes, creating that homey smell we all know and love. It’s then filled with a lightly sweetened mascarpone filling, and tightly rolled. To top the cake, I’ve covered it in meringue and lightly toasted it, giving a realistic finish to this show stopping cake. This cake is easier to make than you think. There are just a few key steps to do to make sure your cake is lifted right and does not crack. Don’t worry, I’ve gone over all those steps in the directions. Start to finish, this cake only takes about 3 hours of your time!
Gingerbread Yule Log
Yield 10 pieces
Gingerbread Sponge
Large Eggs 4 (separated)
Granulated Sugar ¼ cup
Light Brown sugar ½ cup
Vanilla 1 tsp
Sour Cream ¼ cup
Grandma’s® Molasses ¼ cup
Cake flour 1 ¼ cup
Clabber Girl® Baking Powder 1 tsp
Ground Ginger 1 Tbsp.
Ground Cinnamon 1 ½ tsp
Ground Allspice ¼ tsp
Ground Cloves 1/8 tsp
Salt ¼ tsp
Mascarpone Filling
Mascarpone 1 8-ounce container (1 cup)
Heavy Cream ¾ cup
Powdered sugar 1/3 cup
Vanilla ½ tsp
Meringue
Large Egg Whites 3
Granulated Sugar ¾ cup
Directions:
Preheat oven to 350 degrees F. Line a 10×15 jelly roll pan with parchment paper.
In a stand mixer fitted with a whisk attachment, whip whites to stiff peaks. Transfer to a large bowl and set aside. Place the yolks in the stand mixer and fit it with a paddle attachment. Turn on low speed. Add brown sugar, sugar, and vanilla. Combine flour, Clabber Girl® Baking Powder, salt, and all the spices in a separate bowl, then add it to the stand mixer. Add sour cream and molasses. Scrape down sides as needed and mix until smooth.
Remove bowl from stand mixer and fold whipped whites into the cake mixture until smooth. Spread the cake batter onto prepared jelly roll pan evenly. Bake for 10 minutes or until the edges are slightly browned and the cake springs back to the touch.
While the cake is baking prepare a kitchen towel with a heavy sprinkling of powdered sugar. Once the cake is done, immediately turn it out onto the kitchen towel, and peel off the parchment paper. Start from one end and roll the cake up into the towel. Allow the cake to cool in the towel for 1 hour at room temperature.
Once the cake is cooled, unravel it in the towel. Keep it in the towel. Make the mascarpone filling by combining all ingredients into a stand mixer fitted with a whisk attachment. Whisk until mixture has reached stiff peaks. Use an offset spatula to smooth all the filling onto the cake. Leave ½ inch of the sides around clear. Roll up the cake from one end to the other and place the entire cake onto a serving tray. Refrigerate the cake on its serving tray for 30 minutes to 1 hour.
To make the meringue, set up a double boiler with a comparable metal or glass bowl to top it. Place sugar and whites into the bowl and whisk over the double boiler until whites are warm and the sugar has dissolved. Transfer to a stand mixer with a whisk attachment. Whip on high until you reach stiff peaks.
To decorate, use an offset spatula to cover the entire cake in meringue. Smooth it out roughly as to mimic an actual log. Smooth it out with a spoon or offset spatula. Use a fork and drag it a few times around the log. Once you’re happy with the design, use a blow torch to slightly torch the edges to highlight the features of your log. Garnish with fresh rosemary and cranberries for a festive finish.
Serve immediately or refrigerate until ready to serve. This cake is best served the day it’s made but will last for 1-2 days if you want to make it in advance.
Gingerbread Yule Log
Ingredients
Gingerbread Sponge
- 4 large eggs seperated
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1/4 cup sour cream
- 1/4 cup Grandma's molasses
- 1 1/4 cup cake flour
- 1 tsp Clabber Girl Baking Powder
- 1 Tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/4 tsp salt
Mascarpone Filling
- 1 8-ounce container mascarpone (1 cup)
- 3/4 cup heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Meringue
- 3 large egg whites
- 3/4 cup sugar
Instructions
- Preheat oven to 350 degrees F. Line a 10x15 jelly roll pan with parchment paper.
- In a stand mixer fitted with a whisk attachment, whip whites to stiff peaks. Transfer to a large bowl and set aside. Place the yolks in the stand mixer and fit it with a paddle attachment. Turn on low speed. Add brown sugar, sugar, and vanilla. Combine flour, Clabber Girl® Baking Powder, salt, and all the spices in a separate bowl, then add it to the stand mixer. Add sour cream and molasses. Scrape down sides as needed and mix until smooth.
- Remove bowl from stand mixer and fold whipped whites into the cake mixture until smooth. Spread the cake batter onto prepared jelly roll pan evenly. Bake for 10 minutes or until the edges are slightly browned and the cake springs back to the touch.
- While the cake is baking prepare a kitchen towel with a heavy sprinkling of powdered sugar. Once the cake is done, immediately turn it out onto the kitchen towel, and peel off the parchment paper. Start from one end and roll the cake up into the towel. Allow the cake to cool in the towel for 1 hour at room temperature.
- Once the cake is cooled, unravel it in the towel. Keep it in the towel. Make the mascarpone filling by combining all ingredients into a stand mixer fitted with a whisk attachment. Whisk until mixture has reached stiff peaks. Use an offset spatula to smooth all the filling onto the cake. Leave ½ inch of the sides around clear. Roll up the cake from one end to the other and place the entire cake onto a serving tray. Refrigerate the cake on its serving tray for 30 minutes to 1 hour.
- To make the meringue, set up a double boiler with a comparable metal or glass bowl to top it. Place sugar and whites into the bowl and whisk over the double boiler until whites are warm and the sugar has dissolved. Transfer to a stand mixer with a whisk attachment. Whip on high until you reach stiff peaks.
- To decorate, use an offset spatula to cover the entire cake in meringue. Smooth it out roughly as to mimic an actual log. Smooth it out with a spoon or offset spatula. Use a fork and drag it a few times around the log. Once you’re happy with the design, use a blow torch to slightly torch the edges to highlight the features of your log. Garnish with fresh rosemary and cranberries for a festive finish.
- Serve immediately or refrigerate until ready to serve. This cake is best served the day it’s made but will last for 1-2 days if you want to make it in advance.