Monday, April 11, 2011
Another catch-up post....
This past Christmas I decided I wanted to try making a Yule Log for dessert. I hadn't ever even tasted one before so I was pretty nervous, but It ended up tasting pretty darn good. (you'll definitely need a big glass of milk to down this baby!) It also took me a while to make this. I'd say at least an hour, but it was so worth it to see (and taste!) the finished product. Everyone in my family loved it and was impressed that I made something so complex and fun :)
It basically looks like a giant "Ho-ho" or "Swiss Cake Roll"
What you need:
1/3 c flour
1/3 c cocoa powder
2 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
4 eggs, separated
1 c sugar, (divided into 1/2 c and 2: 1/4 c)
1 8oz cool whip, thawed
1 c semisweet chocolate chips
4 Tbsp butter
2 Tbsp light corn syrup
Preheat oven to 350. Line a 15x10 jelly roll pan with parchment paper (a cookie sheet with sides in case you didn't know what a jelly roll pan is ;) Butter and flour parchment paper.
In a medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder and salt; mix well. In a small bowl, use an electric mixer to beat the egg whites until foamy. Slowly add 1/2 c sugar, beating until stiff peaks form. In a separate bowl, beat egg yolks and 1/4 c sugar on medium speed until fluffy. Fold 1/3 of the beaten egg whites into the yolk mixture. Alternately fold in the remaining egg whites and the flour mixture. Pour batter into the pan and smooth the top. Bake for about 15 minutes, or until a toothpick comes out clean.
Dust a clean cloth with the remaining 1/4 c sugar. Turn the cake onto the prepared cloth and remove the parchment paper. (This is when I'm mad at myself for not taking process pictures to help you...) Starting with the long side, tightly roll up the cake in the cloth (do not remove the cloth as you roll!) Let the cake cool, seam side down, on a wire rack.
Once the cake is cool, very carefully unroll the cake. Spread the cool whip to within 1/2 inch of the edges. Roll the cake back up and place seam side down on the dish you plan to serve it on. Cut a 3 inch piece off one of the sides and using some whipped cream, stick it on the top of the cake so that it looks like a small branch sticking out the side of a log.
For the icing, place chocolate chips, butter and corn syrup in a microwave-safe bowl. Microwave on high for 1-1 1/2 minutes. Stir until butter and chocolate have completely melted and the icing is smooth.
Frost the log on the tops and sides, leaving the swirled edges showing. Let the frosting set and then take a fork and drag it softly through the frosting from end to end, giving the log a wavy wood-grain look. Dust lightly with powdered sugar right before serving to look like snow. Refrigerate until served.
Makes about 12 servings.