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Gingerbread Yule Log

Saura Kline
A holiday gingerbread yule log with mascarpone filling and a toasted meringue
Servings 10 people


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


  • 3 large egg whites
  • 3/4 cup sugar


  • 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.