PEPPERMINT YULE LOG
This festive yule log is made from a red-velvet cake filled with fluffy peppermint frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter and line a 12-by-17-inch jelly-roll pan with parchment paper. Butter and lightly flour parchment; set aside. Lay a kitchen towel on top of a wire rack, and dust with confectioners' sugar; set aside.
- Put egg yolks into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until pale, 4 to 5 minutes. Transfer to a medium bowl; set aside.
- Put egg whites into the clean bowl of the electric mixer fitted with the clean whisk attachment; beat on medium speed until soft peaks form, about 2 minutes. Raise speed to medium-high. Gradually add granulated sugar; beat until stiff peaks form. Gently whisk in food coloring. Transfer egg-white mixture to a large bowl.
- Fold beaten egg yolks into egg-white mixture. Sift cocoa powder and flour over top, and gently fold in. Pour into prepared pan, smoothing top with an offset spatula.
- Bake until cake springs back when touched, 10 to 11 minutes. Run an offset spatula or sharp knife around sides of pan; invert onto prepared towel. Remove parchment. Dust with confectioners' sugar.
- Starting at short end closest to you, roll cake in kitchen towel. Let cool completely, seam side down, on rack.
- Unroll cake. Using an offset spatula, spread with 2 cups Peppermint Frosting, leaving a 1/4-inch border on all sides. Starting at the short end closest to you, reroll cake (do not include towel this time). Transfer, seam side down, to a serving platter. Spread with remaining frosting. Sprinkle with crushed candy. Cake can be stored up to 5 hours at room temperature.
ICEBOX PEPPERMINT YULE LOG CAKE
Make and share this Icebox Peppermint Yule Log Cake recipe from Food.com.
Provided by LEGs Mom and Dad
Categories Frozen Desserts
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop candies in food processor until crushed but not ground. With electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Fold crushed candy into peppermint cream.
- Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.
- Place cookie stacks on sides and put them together end to end, making one 16-inch log. A plain stack without cream on top wafer should be placed at end. Wrap log in plastic and freeze until firm, at least 5 hours.
- With electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form.
- Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside.
- Transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with remaining cocoa cream.
- Drag tines of fork down length of log to simulate bark.
- Freeze until firm, at least 3 hours.
- Let stand at room temperature for 20 minutes before serving.
Nutrition Facts : Calories 969.5, Fat 69, SaturatedFat 40.4, Cholesterol 225.2, Sodium 386.7, Carbohydrate 86, Fiber 3.6, Sugar 46.8, Protein 8
YULE LOG ICEBOX CAKE
Typically made from rolled sponge cakes, festive yule logs can be tricky for an inexperienced baker. Our ice box version, made by sandwiching chocolate wafer cookies with whipped cream, couldn't be easier to prepare.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the peppermint extract. (Do not overbeat.)
- Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should use about 36 cookies).
- Sandwich 2 more cookies together with about 1 teaspoon whipped cream; use whipped cream to attach the cookies to the side of the log on an angle. Continue attaching about 8 more cookies to make the branch.
- Cover the log and branch with the remaining whipped cream. Using an offset spatula, make long lines in the whipped cream to look like bark. Mix the cocoa powder and 1 tablespoon warm water in a bowl; add a few more drops warm water as needed until the mixture is brushable. Using a small pastry brush, paint short lines of the cocoa mixture on the whipped cream to look like birch bark. Paint spirals at the end of the log and branch.
- Refrigerate the cake until the whipped cream is set, about 1 hour. Cover loosely with plastic wrap and continue refrigerating until the cookies are soft, at least 6 hours or overnight. Slice on an angle.
PEPPERMINT CAKE LOG
Each Christmas, my husband only asks for one thing...this chocolate mint cake roll! This fluffy filling pairs well with the tender cake. -Robyn Anderson, Sugar Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Combine the flour, cocoa, baking powder and baking soda; set aside. , In large bowl, beat egg yolks, 1/3 cup sugar and vanilla until thick and lemon-colored. Add dry ingredients alternately with water just until blended. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff glossy peaks form. Fold into yolk mixture., Spread batter evenly in prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar until stiff peaks form. Fold in crushed candies. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for at least 1 hour., For glaze, combine the butter, cocoa and water in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.
Nutrition Facts : Calories 316 calories, Fat 14g fat (8g saturated fat), Cholesterol 124mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
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