Yule Log Cake

Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

In a stand mixer, beat egg whites until soft peaks form. Set aside.

In a separate bowl, whisk egg yolks and granulated sugar until pale and fluffy. Add vanilla extract.

In a medium bowl, sift together cake flour, cocoa powder, baking powder, espresso powder, and salt.

Stir the dry ingredients into the yolk mixture until thick. Fold in half of the whipped egg whites vigorously, then gently fold in the remaining egg whites.

Spread batter evenly into the prepared pan. Bake for 10–12 minutes or until cake springs back when lightly touched.

While baking, prepare a clean kitchen towel and dust it generously with powdered sugar.

After baking, let the cake cool for 1 minute, then invert it onto the towel and remove the parchment. Roll the cake with the towel from the short side and let cool completely.

For the ganache: Place chopped chocolate, butter, vanilla, and salt in a heatproof bowl. Heat cream until edges bubble, then pour over chocolate. Let sit 5 minutes and stir until smooth. Let cool.

For the whipped cream: Beat heavy cream until soft peaks form. Add powdered sugar and vanilla, then beat to stiff peaks.

Unroll the cooled cake gently. Spread whipped cream filling evenly, leaving 1/2 inch from the edges. Re-roll tightly and place seam-side down on a serving platter.

Optional: Trim one end of the cake at an angle and attach it to the side of the roll to resemble a log branch.

Frost the cake with ganache using a spatula. Use a fork or skewer to create bark-like texture. Decorate with cranberries, rosemary, and powdered sugar.

Refrigerate until ready to serve. Slice with a serrated knife for best results.