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Holiday Mocha Yule Log

Serves 12.

Prep Time1 hrCook Time16 minsTotal Time1 hr 16 mins
Cake Ingredients
 2 eggs
 3 egg yolks
 ½ cup sugar
 1 tsp vanilla extract
  cup sifted cake flour
 3 tbsp cornstarch
 2 egg whites
 1 tbsp sugar
Filling Ingredients
 1 ½ tsp instant coffee granules
 1 cup heavy whipping cream
 ½ cup confectioners' sugar
 2 tbsp cocoa powder
Frosting Ingredients
  cup butter, softened
 2 cups confectioners' sugar
  cup baking cocoa
 1 tbsp brewed coffee, cooled
 1 ½ tsp vanilla extract
 2 tbsp 2% milk
1

Heat the oven to 450F. Line a 17X12 jelly/sheet pan with parchment paper. Set aside.

2

In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.

3

Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well.

4

In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form. With the spatula, fold the whipped egg whites into the egg yolks mixture.

5

Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back. As soon as you remove the cake from the oven, invert the cake onto a clean dish towel. Remove the parchment paper, and roll up the cake with the towel. Place on a wire rack to cool.

6

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

7

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Dust with powdered sugar and garnish with grated chocolate, if desired. Refrigerate until serving.

Ingredients

Cake Ingredients
 2 eggs
 3 egg yolks
 ½ cup sugar
 1 tsp vanilla extract
  cup sifted cake flour
 3 tbsp cornstarch
 2 egg whites
 1 tbsp sugar
Filling Ingredients
 1 ½ tsp instant coffee granules
 1 cup heavy whipping cream
 ½ cup confectioners' sugar
 2 tbsp cocoa powder
Frosting Ingredients
  cup butter, softened
 2 cups confectioners' sugar
  cup baking cocoa
 1 tbsp brewed coffee, cooled
 1 ½ tsp vanilla extract
 2 tbsp 2% milk

Directions

1

Heat the oven to 450F. Line a 17X12 jelly/sheet pan with parchment paper. Set aside.

2

In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.

3

Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Fold in the batter bits as well.

4

In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form. With the spatula, fold the whipped egg whites into the egg yolks mixture.

5

Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back. As soon as you remove the cake from the oven, invert the cake onto a clean dish towel. Remove the parchment paper, and roll up the cake with the towel. Place on a wire rack to cool.

6

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

7

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Dust with powdered sugar and garnish with grated chocolate, if desired. Refrigerate until serving.

Holiday Mocha Yule Log
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