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Source: Better Homes and Gardens
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Yule Log

Ingredients

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Directions

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  • Grease and lightly flour a 15x10x1-inch jelly-roll pan; set aside. Stir together flour and salt; set side. Beat egg yolks and sherry with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Gradually add 1/2 cup of the granulated sugar, beating until sugar is almost dissolved.

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  • Thoroughly wash beaters. In a very large bowl beat egg whites and cream of tartar on medium to high speed until soft peaks form (tips curl). Gradually add the remaining granulated sugar, 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight). Fold 1 cup of the egg-white mixture into egg-yolk mixture. Fold egg-yolk mixture into remaining egg-white mixture. Fold in flour mixture; spread in prepared pan.

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  • Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan. Turn cake out onto a towel sprinkled with powdered sugar. Roll up warm cake and towel, jelly-roll style, starting from a short side. Cool on a rack.

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  • Gently unroll cake. Spread Coffee-Cream Filling on cake to within 1 inch of the edges. Roll up cake without towel, jelly-roll style, starting from 1 of the short sides. Cut a 1-1/2-inch slice from 1 end of cake. Frost cake with Rich Chocolate Frosting. Place the slice on side of log to form a branch. Frost branch. Using the tines of a fork, score the cake lengthwise to resemble tree bark. Makes 10 servings.

Nutrition Facts (Yule Log)

449 calories; 20 g total fat; 10 g saturated fat; 149 mg cholesterol; 138 mg sodium. 66 g carbohydrates; 1 g fiber; 6 g protein; 1506 IU vitamin a; 0 mg vitamin c; 30 mg calcium; 2 mg iron;

Coffee-Cream Filling

Ingredients

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Directions

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  • Beat whipping cream, powdered sugar, and instant coffee crystals in a mixing bowl until soft peaks form. Makes about 2 cups.

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Rich Chocolate Frosting

Ingredients

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Directions

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  • Heat and stir chocolate and butter in a saucepan until chocolate melts. Remove from heat; stir in 1-1/2 cups sifted powdered sugar, vanilla, and 1/4 cup milk. Add 1-1/2 cups additional sifted powdered sugar and enough milk to make of spreading consistency (about 1 to 2 tablespoons). Makes about 1- 1/2 cups.

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