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Nutrition Facts
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Serving Size 1 (92g)
Recipe makes 10 servings
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Calories 259
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Calories from Fat 147
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(56%)
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Amount Per Serving
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%DV
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Total Fat 16.4g
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25%
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Saturated Fat 9.5g
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47%
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Monounsaturated Fat 5.1g
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Polyunsaturated Fat 0.9g
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Trans Fat 0.0g
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Cholesterol 162mg
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54%
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Sodium 67mg
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2%
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Potassium 160mg
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4%
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Total Carbohydrate 25.4g
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8%
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Dietary Fiber 1.7g
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6%
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Sugars 21.3g
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Protein 5.4g
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10%
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Ingredients
FILLING
TO DECORATE
Directions
1
Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
2
Preheat oven to 375.
3
In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
4
Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
5
With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
6
At low speed, beat in cocoa, vanilla, salt, just until smooth.
7
With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
8
Spread evenly in pan.
9
Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
10
Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
11
Turn cake out on sugar; lift off pan; peel paper off cake.
12
Roll up cake jelly-roll-fashion, starting with the short end towel and all.
13
Cool completely on rack, seam side down.
14
FILLING: Combine ingredients in medium bowl.
15
Beat with electric mixer until thick; chill.
16
TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
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Place, seam side down, on plate.
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Cover loosely with foil.
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Chill at least 1 hour before serving.
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TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
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NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
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Featured Reviews for This Recipe
From: Linda Lola
On Jan 10, 2009
I love this recipe. I have the original clipping and I make it almost every year for one party or another. It's always impressive and always yummy. I would not change a thing. Just sprinkle with confectioner sugar right before serving or it will soak in and not show up. This recipe is a keeper.
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