Recipes

Seasons

Chocolate Yule Log

Yield: 12 servings. Ingredients 5 eggs, separated 1 cup Huletts white sugar, divided ½ cup cake flour ¼ cup baking cocoa ¼ teaspoon salt ½ teaspoon cream of tartar MOCHA CREAM FILLING: 1 cup heavy whipping cream ½ cup Huletts caster sugar 1-½ teaspoons instant coffee granules MOCHA BUTTERCREAM FROSTING: ⅓ cup butter, softened ⅓ cup baking cocoa 2 cups Huletts icing sugar 1-½ teaspoons vanilla extract 1 tablespoon brewed coffee 2 to 3 tablespoons milk

Method

1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add ½ cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
3. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with castor sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within ½ in. of edges. Roll up again. Place on serving platter; chill.
4. In a bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.