Yule Log Cake

Preheat the oven to 350°F and line a 10″x15″ baking sheet with parchment paper.

In a large mixing bowl, whip egg whites until soft peaks form, then set aside.

In a separate bowl, whisk together egg yolks and sugar until pale yellow. Add vanilla and combine.

In another bowl, mix cake flour, cocoa powder, baking powder, espresso powder, and salt.

Gradually fold in the dry ingredients into the egg mixture. The mixture will be thick.

Fold in the whipped egg whites gently, keeping the air in the mixture.

Pour the batter onto the prepared baking sheet, smoothing it out evenly.

Bake for 10-12 minutes or until the cake springs back when touched. Be careful not to overbake.

While the cake bakes, sprinkle a clean kitchen towel with powdered sugar. Once the cake is done, remove it from the oven and invert onto the towel. Remove the parchment paper and immediately roll the cake with the towel. Let it cool completely.

For the ganache, combine chocolate, butter, vanilla extract, and salt in a bowl. Heat the cream until it starts to bubble and pour over the chocolate. Stir until smooth. Let cool.

For the whipped filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.

Once the cake is cooled, carefully unroll it. Spread an even layer of whipped cream on the cake.

Re-roll the cake and place it seam-side down on a platter.

Coat the outside with chocolate ganache, using a spatula to smooth it evenly.

To decorate, use a fork to create bark-like lines, and garnish with fresh cranberries and rosemary sprigs. Dust with powdered sugar to mimic snow.