Tuesday, December 22, 2009
Wordful Wednesday - Yule Yumminess
This yummy Yule Log has become a traditional treat for Christmas at our house. I promised I would share the recipe; and since the computer was misbehaving yesterday, I am getting it up today.
4 eggs, separated
1/3 cup sugar
1 tsp vanilla extract
4 squares semisweet chocolate, melted and cooled
1/3 cup water
1/2 cup flour
1/2 tsp baking soda
some powdered sugar
1/2 batch of chocolate cream cheese frosting
1/2 batch of peppermint buttercream frosting
1. Let the eggs warm to room temperature before using (about thirty minutes). Grease a jelly roll pan and line it with waxed paper. Grease and flour the waxed paper, and set aside. (Unless you are fortunate enough to have a flexible jelly roll pan, such as the Flexi-Pat from DeMarle - no greasing or wax paper needed!)
2. Beat the egg yolks, sugar, and vanilla on high for 5 minutes. Beat in the chocolate and water on low until blended. Add flour and baking soda and mix in. Using clean beaters and another clean mixing bowl, beat the egg whites on high until stiff peaks form. Carefully fold them into the chocolate mixture.
3. Spread the mixture evenly into your jelly roll pan. Bake at 375 degrees for 15 minutes, checking with a toothpick to make sure it comes out clean. Keep cake in pan and put on a wire rack to cool for five minutes.
4. Prepare a kitchen towel by sprinkling it with powdered sugar. Carefully turn the cake out of the pan and onto the towel. Peel off the waxed paper.
5. Roll up the cake in the towel, starting on a short side. Lay it on a wire rack to cool COMPLETELY.
6. When cooled completely, unroll cake.
7. Spread your 1/2 batch of peppermint buttercream frosting (recipe below) on the cake, leaving an inch margin on all sides. (In past years, we have done coconut-pecan frosting, chocolate fudge frosting, and vanilla buttercream frosting. Choose your favorite flavors!)
8. Roll the cake back up.
9. Using a serrated knife, cut a one-inch piece from each end of the log.
10. Frost the entire cake with chocolate cream cheese frosting (recipe below). Add the two cake pieces you sliced off to the sides of the log.
11. Frost over the two pieces with chocolate cream cheese frosting. Use a fork's tines to make marks in the frosting to resemble tree bark. Add any other garnishes - I used peppermint marshmallow stars for mine. Store, covered, in the refrigerator.
Here's the frosting recipes. I make full batches of each and save the remaining frosting for decorating Christmas cookies.
**Peppermint Buttercream Frosting**
1/2 cup butter, softened
a box of confectioners' sugar (or four cups)
5 tablespoons or so of milk
3/4 tsp peppermint extract
1/2 cup crushed candy canes
---Cream the butter and extract until light and fluffy. Add confectioner's sugar, a cup at a time, and mix in thoroughly. Add milk until you get the desired consistency. Stir in the crushed candy canes.
**Chocolate Cream Cheese Frosting**
6 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
1/4 tsp salt
box of confectioners' sugar (four cups)
1/2 cup baking cocoa
--Beat the cream cheese, butter, vanilla, and salt together until smooth. Add confectioners' sugar a cup at a time and beat until smooth. Add a little milk if you desire a better spreading consistency.
Yum, all this talk about peppermint and chocolate is making me want a Starbucks Peppermint Mocha! I hope Santa leaves me some Starbucks cards in my stocking!
(more wordless or wordful fun at 5 Minutes for Mom...)