Recipes and Cooking Silver and Gold Yule Log 4.3 (9) Add your rating & review Yule logs are often brown, but we like the simple elegance of this snowy white and metallic cake roll recipe. By Zoë François Zoë François Facebook Instagram Twitter Website Zoë François is a pastry chef and the author of four cookbooks. She blogs about food for her own brand, Zoë Bakes, and also makes cooking appearances on Magnolia Network. In addition, Zoë works as a culinary instructor for the University of Minnesota and a baking instructor for the Cooks of Crocus Hill. She specializes in artisanal breads and cakes.Zoë graduated from the University of Vermont with a bachelor of fine arts degree in Art. She later graduated from The Culinary Institute of America before working in various restaurants in the "Twin Cities" of Minnesota. Learn about BHG's Editorial Process Published on November 1, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 50 mins Total Time: 4 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients Almond Sponge Cake 4 large eggs, at room temperature ⅓ cup sugar ½ teaspoon vanilla 1 cup almond flour (almond meal) ½ cup all-purpose flour ¼ teaspoon baking powder Almond Praline ½ cup sugar 1 teaspoon light-color corn syrup ½ cup slivered almonds, lightly toasted Swiss Buttercream ⅔ cup egg whites (5 eggs), at room temperature 2 cup sugar 1 pound unsalted butter (4 sticks), cut into 2-Tbsp. pieces, at room temperature 1 teaspoon vanilla Garnishes 2 tablespoon white chocolate, melted Gold edible luster dust (optional) Silver, gold, and white dragees and/or large nonpareils Directions For Almond Sponge Cake: Preheat oven to 375°F. Butter a 15x10-inch baking pan, line with parchment paper, then butter paper. In a large mixing bowl beat eggs, sugar, and vanilla with a mixer on high 7 to 9 minutes or until light, fluffy, and tripled in volume. In a small bowl whisk together flours and baking powder. Gently fold half the flour mixture into the egg mixture; repeat with remaining flour mixture. Spread batter evenly into prepared pan. Bake 12 minutes or until cake is set and lightly golden. Use a small knife to loosen edges of the cake. Lay a clean kitchen towel on a work surface; generously dust with powdered sugar. Quickly invert hot cake onto towel. Peel off parchment paper and roll hot cake and towel into a log starting at a short end. Let cool completely on a wire rack. For Almond Praline: In a large skillet cook sugar, 2 Tbsp. water, and the corn syrup over medium-high without stirring 2 minutes or until melted and showing signs of caramelizing (beginning to brown). Stir; cook 3 to 4 minutes more or until evenly dark and starting to smoke. Remove from heat; stir in almonds and a pinch of salt. Pour mixture onto a silicone baking mat or lightly buttered parchment paper; let cool. Break into pieces and place in a food processor; pulse until chopped into pieces no larger than pine nuts. Store in an airtight container in a cool, dry place up to 1 day. For Swiss Buttercream: In a large heatproof bowl whisk together egg whites and sugar. (Mixture will be thick and grainy.) Place bowl over a saucepan of simmering water, being careful that bowl doesn't touch water. Whisk 10 minutes or until 160°F, sugar is completely dissolved, and mixture is smooth. Remove bowl from saucepan. Beat mixture with a mixer on medium-high 8 to 12 minutes or until light, fluffy, glossy, and stiff peaks form. Transfer 1/2 cup meringue to a pastry bag fitted with a 1/4-inch round tip (to pipe the mushrooms); set aside. Let bowl with remaining meringue sit at room temperature 10 minutes. Beat in butter 2 Tbsp. at a time on medium 10 minutes or until fluffy. After all the butter has been added, beat 1 minute more or until buttercream is creamy and glossy. Beat in vanilla and a pinch of salt. Divide the buttercream in half. Stir almond praline mixture into one half. (Chill remaining buttercream until needed, up to 2 days. To soften, let sit at room temperature 2 hours, then place bowl over saucepan of simmering water, and heat 1 minute. Beat with a mixer on medium-high until creamy.) For Meringue Mushrooms: Preheat oven to 250°F. Pipe half the meringue in the pastry bag into 3/4- to 1-inch mounds (mushroom caps) on a baking sheet lined with parchment paper (about 20 mounds). Pipe remaining meringue into squat stems that come to a point (about 20 stems). Bake 30 minutes. Turn off oven; let meringues stand in cooling oven 1 hour. (Meringues can be made 1 day ahead. Store in an airtight container at room temperature.) Using a paring knife or wooden skewer, poke a small hole into center of flat side of mounds. Dip stem tips in melted white chocolate, then insert into holes in mounds to create mushrooms. If desired, paint tops of mushrooms with gold luster dust. To Assemble: Unroll cooled cake. Spread praline buttercream in an even layer over cake. Roll cake back up into a log, lifting end of towel to guide roll. Cut off a few inches from the end of roll at an angle to make a branch. Transfer long portion (the log) to a serving platter. Frost one end of branch with enough buttercream that it sticks to log; gently press branch onto the top of log. Frost entire cake, dragging a spatula to create texture. Decorate with dragees and Meringue Mushrooms. Makes 12 servings. Tips Cover and chill frosting up to 2 days (frosting will become firm). Before using, let stand at room temperature for 2 hours; stir (mixture will appear curdled). Place frosting in a heat-proof mixing bowl over simmering water about 1 minute or until the bottom starts to melt. Remove and beat with a mixer until smooth. Rate it Print Nutrition Facts (per serving) 612 Calories 40g Fat 60g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 612 % Daily Value * Total Fat 40g 51% Saturated Fat 21g 105% Cholesterol 143mg 48% Sodium 81mg 4% Total Carbohydrate 60g 22% Total Sugars 53g Protein 7g Calcium 59mg 5% Iron 1.1mg 6% Potassium 95mg 2% Fatty acids, total trans 1g Folate, total 21mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.