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🍰 Yule Log Sponge Cake

650 kcal · 30 min · 4 servings

Yule Log Sponge Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Separate the three eggs. Carefully lift the yolks away from the whites.
  3. 3. Whip the egg whites stiff using a hand mixer with the whisk attachment.
  4. 4. Slowly stir in 75 grams of sugar while mixing.
  5. 5. Continue mixing until the egg whites are creamy and shiny.
  6. 6. Place the egg yolks in a separate bowl.
  7. 7. Beat the yolks with 50 grams of sugar, a quarter teaspoon of cinnamon, and a pinch of salt until creamy.
  8. 8. Mix 75 grams of flour, 50 grams of starch, and one teaspoon of baking powder in a small bowl.
  9. 9. Sift the flour mixture over the egg yolk mixture.
  10. 10. Gently fold in half of the egg whites.
  11. 11. Add the remaining egg whites and stir them in briefly.
  12. 12. Line a baking tray with baking paper.
  13. 13. Spread the batter evenly over the tray.
  14. 14. Bake the sponge cake for about 13 minutes until golden brown.
  15. 15. Remove the sponge cake from the oven.
  16. 16. Turn the warm sponge cake out onto a clean kitchen towel.
  17. 17. Lightly dampen the baking paper if it sticks.
  18. 18. Carefully peel off the baking paper.
  19. 19. Using the towel, loosely roll the lukewarm sponge cake from the long side.
  20. 20. Let the roll cool completely on a wire rack.
  21. 21. Roughly chop 250 grams of couverture chocolate.
  22. 22. Heat about 500 milliliters of water in a pot.
  23. 23. Place a metal bowl over the hot water (bain-marie).
  24. 24. Melt the chocolate in the metal bowl over the water.
  25. 25. Allow the melted chocolate to cool slightly.
  26. 26. Beat 250 grams of soft butter until foamy.
  27. 27. Rinse an orange thoroughly with hot water.
  28. 28. Grate about one teaspoon of orange zest finely.
  29. 29. Add the orange zest, half a teaspoon of cinnamon, 50 grams of cream cheese, and 300 grams of powdered sugar to the butter.
  30. 30. Mix all ingredients thoroughly together.
  31. 31. Add the lukewarm chocolate.
  32. 32. Stir the cream well until smooth.
  33. 33. Take the cooled sponge roll.
  34. 34. Carefully unroll the sponge cake.
  35. 35. Spread one third of the chocolate cream over the sponge cake.
  36. 36. Roll the sponge cake up tightly again using the kitchen towel.
  37. 37. Place the roll on a serving plate.
  38. 38. Place the roll in the refrigerator for about one to two hours.
  39. 39. Cut a piece about 10 centimeters long from the roll at an angle.
  40. 40. Place the cut piece to the side of the roll.
  41. 41. Spread the remaining cream irregularly over the entire roll.
  42. 42. Shape the surface to look like tree bark.
  43. 43. Decorate the log as you like.
  44. 44. Use stars, blueberries, nuts, cranberries rolled in sugar, and rosemary sprigs.
  45. 45. Serve the Yule log and enjoy.

Nutrition per serving