Interesting history behind the Yule Log
🎄Yule Log has always being a phenomenal feature during Christmas time, dating back to medieval times. An entire tree was carefully chosen and cut down, cleared of all branches, and the log would be brought into the house.
Then one side of it would be placed in the fire hearth while the rest of the log would be lying in the room. The log would-be lit up by the remains of the last year’s log and slowly fed into the fire through the Twelve Days of Christmas bringing such cozy warmth and festive spirit to the family.
Let’s make this pretty Yule Log cake and bring joy to your family during this Christmas time!
Making this chocolate Yule Log cake, which is filled with buttery chocolate icing, is easy and fun! I particularly loved decorating it, giving it a real Christmassy appearance; fixing a few Holly leaves with red berries on the top, and dusting it with icing sugar to make it look like snowflakes is the hight of the joy of decorating this cake!
So, let’s gather the following ingredients and get on with making this delicious cake before Christmas day dawns.
For the cake you will need;
|Plain Flour||50 g|
|Sugar (white caster or soft brown sugar)||120 g|
|Baking Powder||1 tsp|
|Corn Flour||2 tbsp|
|Cocoa Powder||1 & 1/2tbsp|
For the butter icing
|Icing Sugar||300 g|
|Margarine or spread||150 g|
|Cocoa Powder||1 & 1/2tbsp|
|Fresh Milk||2 tbsp|
|Lemon juice||2 drops|
Let’s make the cake
Set the Oven to 180 C
Cream the batter
- Separate the egg whites and yolks being very careful not to mix even a bit of yolk in the whites for best results
- Beat egg whites at high speed for 1-2 mins. When you lift the mixer, the pins should hold stiff peaks of egg whites
- Add sugar in three times while beating again at high speed for 1 min (Do not drop all the sugar at once)
- Add egg yolks and beat for 2 mins
- Add cocoa powder, baking powder, cornflour, and plain flour together and sieve on to the batter
- Add salt and vanilla
- Fold the flour using a spatula until the batter becomes creamy. Do not use the electric mixer at this point.
Prepare the tin
- 12″ x 10″ size Swiss cake tin is the right size for the sponge
- Line up with a parchment paper
- Spread the batter on the tray and flatten properly. Lift the tray and drop on the pantry top twice for the batter to settle evenly
- Bake in the middle of the oven for exactly 15 mins ( Do not exceed this time as the cake can end up a crusty biscuit)
Prepare the parchment paper for rolling the cake
- Lay a wide parchment paper on a kitchen towel
- Sprinkle granulated sugar and keep it ready for rolling out the cake
Take the cake out of the oven
- Lay the cake face down on the sugar sprinkled the parchment paper
- Sprinkle some water on to the lining parchment paper, so that it comes out easily. Peel it off gently
- While the cake is still very warm, roll out with the parchment paper
- Leave it to cool off completely for 1 hr. You can place it in the fridge after 15mins
Let’s make the butter frosting
Ingredients for a creamy butter frosting
|Margarine(good quality/especially for baking)||150g|
|Cocoa powder(Add less if your cocoa powder is bitter)||1 & 1/2tbsp|
|Lemon juice||3 drops|
- Sieve icing sugar onto the margarine
- Beat both margarine and icing sugar together until creamy
- Add cocoa powder, milk, and lemon juice
- Beat until all combined into a silky smooth texture
- Your butter frosting is ready to use now!
(You can make an extra batch of butter icing and keep it in an airtight plastic box in the fridge for future use. For the next cake, place the box of icing in the microwave and heat up for 15 seconds to melt it and spread on the cake)
Ice the cake
- Open the cake flat on a tray
- Spread a thick layer of butter icing
- Roll it gently
- Now, smear a generous amount of chocolate butter icing on the top and all over the roll
- Run a fork across the surface to make it look like a real log!
- Dust with icing sugar
- Decorate to your heart’s content and bring your inner Christmas spirit out!
Merry Christmas Everyone!🎄🎄🎄🎄🎄🎄🎄