Yule Logs Food

YULE LOG

Steps:

• In a bowl, beat egg yolks, sugar and vanilla on high until thick and lemon-colored, about 5 minutes. Reduce speed to low; beat in chocolate and water until blended. Add flour and baking soda; mix well. , In another bowl, beat egg whites on high until stiff peaks form. Fold in the chocolate mixture. Spread evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. , Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert cake onto the towel. Starting from a short end, roll up cake in the towel. Place seam side down on a wire rack to cool completely. , Unroll cake; spread coconut-pecan frosting to within 1 in. of edges; roll up cake without the towel. Cut and reserve a narrow diagonal slice from each end of the cake. Attach diagonal cake slices with a little of the chocolate frosting to opposite sides of cake. With remaining chocolate frosting, frost the top and side of the cake. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk. , For the mushrooms, half large marshmallows widthwise for mushroom caps. Attach cut side of caps to mini marshmallows for stems. Dust tops of mushrooms and log with cocoa; place mushrooms around the log.

YULE LOGS

Steps:

• Preheat oven to 325°F.
• Cream butter and egg.
• Add powdered sugar and vanilla.
• beat in flour and nuts.
• Add oatmeal and mix well.
• Roll into 36 small logs and place on parchment lined cookie sheet.
• Bake for 20 minutes.
• While still warm, roll in powdered sugar roll again when cool.

YULE LOG

Steps:

• Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Preheat oven to 350 degrees.
• In a medium bowl, whisk the egg yolks with 2 tablespoons of the sugar. Meanwhile, place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Turn the machine up to high, and beat in the remaining 3 tablespoons of sugar, continue to beat until shiny but not stiff. Add the flour to the yolk/sugar mixture and whisk to combine. Add l/4 of the egg whites to the yolk mixture, whisking to lighten the mixture. Then return the yolk mixture to the egg whites, and fold gently. Scrape into the prepared pan and even the top by running a long offset spatula across the surface. Bake until cake is golden brown and springs back when lightly touched, l2 to l5 minutes. Cool on a rack. Set aside.
• Place cooled hazelnuts on a kitchen towel and rub together to remove skins. Place the skinned hazelnuts in a food processor fitted with a steel blade. Process for l minute. Add the hazelnut oil through the feeder tube and process until a paste forms.
• Melt chocolate in a medium bowl placed over simmering water, or melt in a microwave oven. Add the melted chocolate to the hazelnut paste and set aside.
• Whip the heavy cream until stiff peaks form. Fold in the hazelnut/chocolate mixture. Keep covered in the refrigerator until needed.
• To assemble the cake roll:
• Trim the edges of the sponge cake. Place the Hazelnut mousse on the cake layer. Spread the mixture evenly over the cake, leaving a l inch space along the long side. Using the parchment paper to aid you, carefully roll up the cake into a thick log, enclosing the mousse. Leave the wrapped, rolled-up cake on the sheet pan and refrigerate until filling is firm, at least 2 hours.
• Melt the chocolate. In a small pot, heat the coffee and cocoa. Add the sour cream. In the bowl of a mixer, beat the butter and sugar until light and creamy. Add the chocolate mixture and combine completely. Transfer to a medium bowl and set aside until of spreading consistency.;
• Preheat oven to 200 degrees. Line l or 2 baking trays with parchment paper and set aside. Fit a large pastry bag with a #4 or #5 plain tip and set aside.
• Beat the egg whites on medium speed until frothy. Turn speed to high, slowly pour in half the sugar, add vanilla and continue to beat for l minute. Slowly pour in the remaining sugar and beat until the whites are very thick and shiny, about 3 to 4 minutes longer. Immediately spoon half the mixture into the prepared pastry bag. (Meringue will begin to break down if not used soon after it is ready.) Hold the pastry bag upright over the prepared baking trays, squeeze out 26 to 30 mushroom caps, making different sizes, placed about l inch apart. The caps can be different sizes, since real mushroom caps are never identical.
• Again, holding the bag upright over the other tray, lifting the bag as you squeeze out the meringue, form 26 to 30 stems, each l/2 inch to l inch high, placed about l inch apart.
• Place the trays in the oven and bake until the meringues are firm to the touch and can be lifted easily from the trays, about l l/2 hours. The meringues should be dry, but should not take on any color. Remove the trays to a cool dry spot. When cool, with a small knife, trim any pointed tips on the caps and stems, if desired.
• Melt the chocolate in a small bowl, and holding the caps upside down, spread a little chocolate on each one. Attach a stem and leave them upside down until the chocolate hardens. When ready, turn mushroom cap side up, and dust lightly with sifted cocoa.
• Set aside until ready to use for decoration.
• To decorate and serve:
• Remove pan with cake from refrigerator and place wrapped cake on a firm surface. Carefully unwrap cake. Using a serrated knife, from one end cut a 2-inch piece of cake on the diagonal. Set the cut piece aside.
• Cut out a piece of cardboard the length and width of the cake. Cover the cardboard with foil and place the cake on it. Spread a little frosting on the bottom of the small cut piece and set on top of the cake roll. Using a small spatula, spread the frosting over the entire cake as well as the small piece atop the cake. With a wooden skewer or the point of a small knife, make furrows to simulate bark along the sides and top of the cake.
• Arrange Christmas greens, plastic holly, and Meringue Mushrooms around the Yule Log. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries can be scattered around for added color.

YULE LOG

Steps:

• Place the chocolate and butter in a medium sized bowl and place the bowl over, not in, a pan of simmering water. Stir gently as the chocolate begins to melt and continue stirring until very smooth.
• Meanwhile heat the cream in a small pan or in the microwave then add it to the chocolate again stirring until very smooth.
• Stir in the sugar and cocoa until very smooth. Use immediately or let rest briefly at room temperature until ready to use. If the frosting seems too stiff you may rest it over the simmering water bath, stirring until it smooths out.
• Preheat the oven to 375 degrees and prepare a standard 11 by 17 baking pan by first buttering it, then lining it with wax or parchment paper then buttering the paper. Sprinkle a bit of flour over the pan and shake to evenly coat then knock out the excess.
• Place the egg yolks, ½ cup of sugar, the vanilla and rum in a mixing bowl. Beat vigorously with a hand whisk until the mixture is thick and ribbony with a pale yellow colour. This will take several minutes. You may do this in your stand mixer, if you do at this point remove the mixture from the mixer bowl and thoroughly clean and dry the bowl before proceeding to the next step.
• Beat the egg whites separately in a clean bowl until the form soft peaks. Add the remaining sugar and continue beating until stiff peaks are formed.
• Fold the two mixtures together. Begin by quickly stirring one third or so of the whites into the yolks. Then gently add half of the remaining whites and half of the flour, fold gently with a rubber spatula and try not to overmix or you will knock the air out of the batter. Repeat with the remaining ingredients and when the mix is almost blended add the butter and finish mixing.
• Immediately pour the batter into the ready baking pan and smooth it gently into an even layer. Place in the oven and bake for about ten minutes or so, just long enough for the top to feel springy to the touch and for the batter to congeal. Don't overbake or you wont be able to roll it up.
• Remove from the oven and trim off the dried out edges on the ends of the cake. Turn the cake onto a slightly damp tea towel that has been thoroughly dusted with powdered sugar. Sift an even level of powdered sugar over the top of the cake then gently roll it up into a log-like cylinder. You may freeze the cake for several days at this point, if you do let it thaw for several hours before proceeding.
• Unroll the cake and leave on the towel. Sprinkle it with a bit more rum (or a lot more rum!) Spread your filling evenly over the cakes surface then roll up again using the towel to help. Slice off about one third of the cake at a 45 degree angle. Place the roulade, seam side down on a serving platter and position the smaller piece next to the larger one so that it resembles a branch. Frost with the chocolate icing. Draw a fork through the icing to help it resemble bark. Decorate and serve.

YULE LOG

Steps:

• Separate the 5 yolks from whites, obviously into two separate bowls. Place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
• Grease a baking pan, then line the pan with parchment paper. Finally, grease the parchment paper. I use Crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. This recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
• In a large mixing bowl, beat the egg yolks on high until they are light and fluffy. Gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
• In a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
• Slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
• Beat egg whites (in a separate clean bowl) on medium until foamy. Add the 1/2 teaspoon of cream of tartar. Continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
• Slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
• Gently spread the batter evenly in the prepared pan.
• Bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. It is better to under bake rather than over bake!).
• Cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). Peel off parchment paper.
• Roll the cake up in the towel or paper, starting with a short side. Then let it cool on a wire rack. The cake portion is now done! If you need to take a break, put the cake in a sealed container or plastic bag.
• MAKING THE FILLING. Alternatives: [1] If you are in a hurry or want a white filling, you could instead just use a topping like "Cool Whip"; but it would need to be served within hours, before the Cool Whip melted and went flat. [2] Another white filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. Obviously, this requires the cake to be kept refrigerated, except when serving it. [3] For a white, vanilla buttercream filling, see the "white buttercream filling recipe" at the bottom of this page; [4] For a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] For a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
• Whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
• Add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. Then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. Whip briefly, but to a uniform color.
• Unroll the cake! If you want to make two shorter cakes, simply cut the cake in half before unrolling it. The advantage of this is, you can make one with chocolate filling, the other with a white filling, or mocha, etc.
• Spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
• Gently and loosely roll the cake, not squeezing! You don't want to squeeze out the filling. Again, the chocolate filling is on the left, the white buttercream (or whipped cream) is on the right. Now, while the white icing looks better, the chocolate tastes much better -- in my opinion.
• MAKING THE ICING / FROSTING: Alternatives: If you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
• In a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the UK, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
• Add the cocoa, and mix with the mixer until uniform.
• Gently slurp the icing on the cake (top and ends). Note: the log in the photo appears short because I cut the roll in half to make two short logs, rather than one long log.
• I use a pastry blending knife to make the lines in the icing to look like a log! I just drag the front of it across the log. Of course, you can buy special decorating tools for this, also.
• You can also dust it with powdered sugar, to simulate snow!

YULE CHOCOLATE LOG

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
• Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
• Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
• Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
• To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
• Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
• Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

YULE LOGS

Steps:

• Preheat oven to 400 degrees. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
• Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
• Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
• Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment paper, and lightly coat with spray. Remove cakes from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
• Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving 1/2-inch border around edges.
• Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
• Unwrap each log. Lightly dust work surface with cornstarch or confectioners' sugar. Roll out half the fondant to 1/4-inch thickness. Place an 8-by-12-inch food-safe wood-grain texture mat on fondant, and press hard, using a rolling pin, to make an indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
• Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.

RED VELVET YULE LOG

Steps:

• Heat oven to 350°F.
• Place large sheet of waxed paper on clean kitchen towel; set aside. Spray 15x10x1-inch pan with cooking spray. Line with parchment or waxed paper; spray with additional cooking spray. Dust evenly with flour.
• Beat eggs in large bowl with mixer on high speed 5 min. (Eggs should be frothy and lemon colored.) Add cake mix, water and oil; beat on low speed 30 sec., then beat on medium speed 1 min. Pour 3-1/2 cups batter into prepared pan; spread to evenly cover bottom of pan. Gently tap filled pan on counter to remove any air bubbles. Spoon remaining batter into 6 paper-lined muffin cups.
• Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off parchment. Starting at one short side, roll up cake and towel together. Cool completely on wire rack. Meanwhile, transfer cupcakes to second wire rack; cool completely. Reserve cupcakes for another use.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Reroll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
• Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Unwrap cake; place on platter. Frost with cream cheese mixture; sprinkle with coconut. Refrigerate 15 min.

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

TIRAMISU YULE LOG

Steps:

• Make cake:
• Heat oven to 350°F with rack in middle. Butter pan and line bottom and sides with 1 sheet of parchment paper. Butter paper and dust with additional flour, knocking out excess.
• Beat together yolks, vanilla, and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a stand mixer or 8 to 12 minutes with a handheld. Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour.
• Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 2 tablespoons sugar, 1/2 tablespoon at a time, and continue to beat until whites just hold stiff peaks.
• Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
• Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in sheet pan and rap once on counter to help eliminate air bubbles.
• Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.
• Sift top of hot cake evenly with confectioners' sugar and cover cake with a clean kitchen towel (not terry cloth) followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard parchment paper.
• With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack.
• Make espresso syrup:
• Bring espresso and sugar to a boil in a small saucepan, stirring until sugar dissolves, then boil until reduced to a scant 1/4 cup. Remove pan from heat and stir in Cognac, then cool to room temperature.
• Make filling:
• Slowly mix mascarpone, sugar, cinnamon, and Cognac in a large bowl with an electric mixer until combined. If mixture is very loose after adding sugar, beat mixture briefly to thicken slightly (see Cooks' notes).
• Beat heavy cream in another bowl with same beaters at medium speed until it just holds stiff peaks. Fold whipped cream into mascarpone mixture.
• Make ganache:
• Put chopped chocolate in a large bowl. Heat cream in a small saucepan over medium heat until it just comes to a boil, then pour over chocolate and let stand 3 minutes. Stir slowly with a whisk until smooth. If bits of chocolate remain unmelted, set bowl over a pan of barely simmering water and heat, stirring gently, until completely smooth, and remove from pan. Stir in corn syrup. Chill, stirring a couple of times, until it thickens to an easily spreadable consistency, about 15 to 20 minutes.
• Assemble yule log:
• Gently unroll cooled cake on a baking sheet, keeping it on towel, then arrange baking sheet so that long side of cake that was inside roll is nearest to you. Brush all of cooled espresso syrup all over surface of cake. Spread filling with offset spatula evenly over cake, leaving a 1/2-inch border all around. Starting from long side nearest you, roll up cake without towel, leaving it seam-side down on baking sheet. Gently brush off any excess confectioners' sugar.
• Cut a 1 1/2-inch-long diagonal slice from each end of roll and reserve. Transfer cake, using 2 metal slotted spatulas as aids, seam-side down on platter. Using ganache as "glue," attach end pieces, diagonal sides down, on top and side of log to resemble branches.
• Spread ganache all over roll and branches with offset spatula, making it resemble tree bark (see Cooks' notes).
• Arrange a few meringue mushrooms, if using, around Yule log, and very lightly sift a little cocoa over log and mushrooms first, followed by a little confectioners' sugar to resemble a light dusting of snow.