As history has it, the yule log symbolizes the new year to come and brings good luck to your family. How that tradition became a cake, who knows, but it is a delicious tradition that everyone can agree on.
For the Swiss Roll
- 6 large eggs, separated
- 2/3 cup superfine (caster) sugar
- 8 oz dark chocolate
- 4 tbsp water
- 1 1/2 cups heavy cream
- 1/2 tsp vanilla extract
- Confectioners’ sugar
- Chocolate sprinkles
- Other edible holiday decorations
- Preheat oven to 425.
- Line a 9 x 13 jelly roll tin with parchment paper and grease.
- In a large bowl, whisk sugar and egg yolks together until light, thick mixture is formed.
- Melt chocolate with the water in either the microwave or over a pan of slightly boiling water.
- Add chocolate to the egg and sugar mixture and stir gently.
- In a separate bowl, whisk the egg whites until they form stiff, firm peaks.
- Slowly fold the egg whites into the chocolate sponge mixture.
- Spread the sponge mix into the prepared tin, smoothing the surface very gently, without knocking the air out.
- Bake for 20 minutes, or until firm to the touch.
- Cool completely.
- Quickly flop the pan onto parchment paper, remove the baked piece of parchment from the sponge.
- Trim any ragged edges.
- Whip the cream and vanilla extract until cream loosely holds its shape.
- Spread the cream evenly over the entire sponge surface leaving a 3/4-inch margin on either of the two short sides.
- Cut a small incision 3/4-inch in from one of the short edges, but don’t cut through the cake (this is to help roll).
- Carefully fold the cut edge towards the cream, using the paper on the work surface to roll until the log is formed.
- Top with sugar, chocolate sprinkles or other edible holiday decorations.
Enjoy the yule log with a cup of tea or coffee. It can also be served with traditional Christmas pudding.
Inspired by and adapted from: delish