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Ingredients
- 6 egg whites, room temperature (appx 1 hr)
- 3/4 cup sugar
- 6 egg yolks
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 dash salt
- confectioners' sugar
- 1 1/2 cups heavy cream, chilled
- 1/2 cup confectioners' sugar
- 1/4 cup unsweetened cocoa
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
- candied cherry
- angelica
Details
Servings 1
Preparation time 20mins
Cooking time 35mins
Adapted from food.com
Preparation
Step 1
1 Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly. 2 Preheat oven to 375. 3 In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted. 4 Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted. 5 With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes. 6 At low speed, beat in cocoa, vanilla, salt, just until smooth. 7 With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show). 8 Spread evenly in pan. 9 Bake 15 minutes, just until surface springs back when gently pressed with fingertip. 10 Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel. 11 Turn cake out on sugar; lift off pan; peel paper off cake. 12 Roll up cake jelly-roll-fashion, starting with the short end towel and all. 13 Cool completely on rack, seam side down. 14 FILLING: Combine ingredients in medium bowl. 15 Beat with electric mixer until thick; chill. 16 TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll. 17 Place, seam side down, on plate. 18 Cover loosely with foil. 19 Chill at least 1 hour before serving. 20 TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries. 21 NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
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