Yule Log

Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes. Line a greased 15x10x1-inch baking pan with parchment. Grease the paper and set the pan aside. Preheat the oven to 375°F.

In a large bowl, use a hand mixer or stand mixer to beat the egg yolks on high speed until thick and lemon-colored, about five minutes. Gradually beat in 1/3 cup granulated sugar. Sift the all-purpose flour, baking cocoa, baking powder and salt together twice. Editor’s Tip: Do not skip sifting the dry ingredients! Sifting aerates and breaks up big clumps so the cake is light and airy. Gradually add the sifted flour mixture to the yolk mixture and beat well. The batter will be very thick.

With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Editor’s Tip: Before you beat your egg whites, make sure your bowl and beaters are absolutely spotless. Egg whites will have a hard time fluffing up when there’s leftover food debris present. Fold the egg whites into the batter gradually just until no white streaks remain. Spread the cake batter evenly into the prepared pan.

  Bake the cake until it springs back when lightly touched, 10 to 12 minutes. Cool the cake in its pan for five minutes. Turn the cake onto a clean kitchen towel that’s been dusted with cocoa powder. Gently peel off the parchment. Roll up the cake in the towel, jelly-roll style, starting with one of the short sides and rolling inwards. With the cake still rolled up in the towel, let the cake cool completely on a wire rack. Editor’s Tip: This is an essential step for this chocolate Yule log recipe. You’re training the Yule log to take the rolled shape so it rolls up seamlessly once you add the filling.

While the rolled cake is cooling, use a hand mixer or stand mixer to beat the heavy whipping cream in a large bowl until soft peaks form. Gradually add the granulated sugar and almond extract, beating until stiff peaks form.

Unroll the cake from the towel. Evenly spread the filling to within 1 inch of the four edges. Carefully roll the cake back up again into a spiral. Editor’s Tip: From here, you can choose to arrange the cake in the traditional Yule log way. Diagonally slice one end of the log 2 to 3 inches long and position it against one side of the cake, forming a tree branch.

In a large bowl, use a hand mixer or stand mixer to cream the butter and confectioners' sugar until light and fluffy, three to four minutes. Beat in the melted chocolate, milk and vanilla extract until it’s smooth. Frost the cake using a metal spatula to create a bark-like effect. Editor’s Tip: See our Tips section below for easy decorating ideas to make this cake look even more like a Yule log!