The Traditional Yule log is an ultimate dessert, a centerpiece, and a perfect conversational topic. And once you try it, you will want to make it your traditional holiday dessert
Collect all the ingredients and preheat the oven to 400°F.
Best Handi-foil pan to use for this recipe.
Line a sheet pan with parchment paper.
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl and set aside
Add the egg whites to a large mixer bowl and whip on High Speed until still peaks form.
While the egg whites are whipping, combine the egg yolks, sugar, and vanilla, in a large bowl until smooth.
Add the dry ingredients and whisk together until well combined
Now fold about 1/2 of the whipped egg whites into the chocolate mixture
Add the remaining egg whites and fold together until streaks disappear.
Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes
Remove the cake from the oven, take a knife around the edges to loosen the cake.
Dust the top of the cake with a lot of powdered sugar.
Cover with a tea towel.
Flip the cake over and carefully remove the parchment paper.
Dust with powdered sugar.
While still hot roll the cake in the tea towel
Set the cake aside to cool completely.
Add heavy cream and egg whites to a mixing bowl with a whisk attachment.
Mix for 30 seconds. then add meringue powder, cocoa powder, and powdered sugar.
Whip on HIGH for 5 mins.
Cut the butter into chunks and while the base is whipping, begin adding them to the mixing bowl.
After all the butter is incorporated add the vanilla and whip another 2 mins.
Change the attachment to the paddle to knock out the air and beat for 3-5 mins.
The result Is very silky and smooth.
When the cake is smooth, spread the filling evenly onto the unrolled cake.
Re-roll it and wrap it in plastic wrap, seam side down and refrigerate for at least an hour.
Using a serrated knife cut off 3 inches of the roll.
Use the buttercream to attach it to the larger piece.
Cover the outside of the roll with buttercream.
Use a fork to create a wood-like texture on the cake.
Decorate with sugared cranberries if you'd like.
Chill until ready to serve
You must work quickly when doing this cake. Once it's in the oven begin preparing the powdered sugar and towel to wrap it in. Use an extensive amount of powdered sugar because the cocoa will make this sticky. Make sure that you also touch the top of the cake, it should have a slight spring to it when you touch it to check for doneness.