How to Make a Yule Log
The yule log is a staple dessert during the holidays, featuring a rolled sponge cake that can be filled with various, countless flavours. Before selecting your recipe, here are a few things you need to know.
1. Choosing a Cake Type
Unlike a regular cake, the Yule log’s cake needs to be relatively flat and flexible. The genoise sponge checks these boxes.
Genoise is a cake made by whipping whole eggs until they triple in volume and form ribbons. This helps incorporate air into the batter. So, when the eggs are beaten with sugar, this creates a stable structure due to the trapped air bubbles, allowing the cake to rise evenly in the oven. It also makes for a fine and delicate crumb.
When it comes to the Yule log, the cake should be baked on a baking sheet.
2. Rolling the Cake
Should you roll the Yule log when it’s hot or cool? It depends on the recipe.
Hot Cake: When the cake comes out of the oven, it’s soft and supple, and therefore easier to roll. However, when you unroll it to add the filling, it’s more likely to crack. But if the recipe calls for frosting all over that hides all imperfections, then it won’t be an issue.
Cooled Cake: If you decide to roll the cake at room temperature, make sure to lay a dry cloth on it while it’s on the baking sheet to cool. It’ll retain its moisture and will be easier to roll.
For tips on how to easily roll a Yule log, watch this video: The Trick to a Successful Yule Log
3. Fillings and frostings
There are as many Yule log filling ideas as there are cakes. So go with your personal tastes and preferences. Be sure to create a contrast in flavours between the filling inside and the frosting on the outside.
Inner filling: Pastry cream, whipped cream, chocolate ganache, homemade or store-bought jams, caramel, etc.
Outer frosting: White or dark chocolate whipped cream, ganache, chocolate mirror glaze, flavoured buttercream, etc.
Want to bake a Yule log this year? Get inspired with these three recipes: