Friday, 21 December 2018

Yule Log or Chocolate Roll

Someone in the household wanted a Yule Log to celebrate winter solstice today. It would be good any time of year as a chocolate roll.

Preheat oven to 350 F. Line a 11x15" jelly roll pan with greased parchment paper. Sprinkle a clean tea towel with icing sugar and set it aside.

In a medium bowl mix together
  • 1/2 cup flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
In another medium bowl beat 4 eggs until creamy. Add and stir well
  • 1/2 white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or oil
Add the dry ingredients to the egg mixture until well combined.

Spread the batter on the parchment paper. I don't spread the batter to the edge of the pan but leave a margin of about an inch. Bake for 11-14 minutes until the top is set but not overdone.

Lift the cake from the pan by picking up the parchment paper. Turn it upside down on the tea towel. Roll the cake up in the towel from the short end and leave it to cool completely.


Put 1 cup of whipping cream, 2-1/2 tablespoons of icing sugar and 2-1/2 tablespoons of cocoa in a food processor and whip until stiff. This took only 30-60 seconds in my food processor. You could also use beaters.

You can use plain whipped cream or cream cheese icing if you want.

Unroll the cake and remove the tea towel. Spread the filling evenly on the cake and re-roll it. Sprinkle with icing sugar if desired. Keep the cake refrigerated. It can also be frozen.

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