Description

Create a stunning holiday centerpiece with this express chocolate sponge cake and whipped cocoa filling. This recipe simplifies the traditional Yule log, ensuring a flexible, crack-free roll and a rich, airy texture that melts in your mouth.

Ingredients

2 cups heavy cream
3/4 cup confectioners’ sugar, divided
1/2 cup unsweetened cocoa powder, divided
1 teaspoon vanilla extract
5 large eggs, separated
3/4 cup granulated sugar, divided
1/4 teaspoon salt

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Instructions

Preheat oven to 375°F (190°C) and line a 10×15-inch jellyroll pan with parchment paper.
Whip heavy cream with 1/2 cup confectioners’ sugar, 1/4 cup cocoa, and vanilla until stiff peaks form, then refrigerate the mixture until needed.
In a separate large bowl, beat the egg yolks with 1/2 cup granulated sugar until the mixture is pale and frothy.
Using clean beaters, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and beat until stiff and glossy.
Immediately and gently fold the yolk mixture into the whipped egg whites to maintain as much air as possible.
Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes until the cake springs back when touched.
Invert the warm cake onto a clean towel dusted with sugar, discard the parchment paper, and roll the cake up inside the towel from the short edge.
Cool for 30 minutes to set the shape, then unroll, spread with the chilled cocoa cream, and roll back up tightly before refrigerating until service.

Notes

To ensure the best volume, make sure your mixing bowl and whisk attachment are completely free of grease before whipping the egg whites. If your cake feels a bit dry before rolling, a very light mist of simple syrup can add extra moisture and prevent cracking.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: French