BAKE A YULE LOG CAKE

BAKE A YULE LOG CAKE

CAKE

1 cup cake flour
1-1/4 tsp baking soda
1/4 tsp salt
6 Tbl cocoa
1/3 cup boiling water
1-1/2 tsp vanilla extract
1/4 cup butter, softened
1/4 cup vegetable shortening 1 cup granulated sugar, divided
2 eggs, separated
1/2 cup buttermilk

CREAM FILLING

1 cup whipping cream
1/2 cup granulated sugar
1-1/2 tsp vanilla extract

GLAZE

2 cups semisweet chocolate chips
1/2 cup butter, softened
1/2 cup whipping cream
Confectioner’s sugar

Preheat oven to 325 degrees.

For cake, combine flour, baking soda, and salt in a medium bowl. In a small bowl, combine cocoa, water, and vanilla, whisking until smooth. In a large bowl, cream butter and shortening. Gradually beat in the egg yolks one at a time, beating well after each addition. Beat until mixture is light and fluffy, about 2-3 minutes.

Beginning with the butter and egg mixture, alternately beat in the flour mixture and buttermilk, beating well after each addition. Beat in cocoa mixture until smooth.

In a medium bowl, beat egg whites until soft peaks form. Gradually beat the remaining 2 Tbl. sugar until mixture is stiff. Fold 1/4 of the egg white mixture into the chocolate mixture. Carefully fold in the remaining egg white mixture. Pour the batter into a greased and floured 15X10X1 inch foil-lined jelly roll pan. Smooth top with a spatula. Bake 15 to 20 minutes until the cake is slightly puffed and just begins to pull away from the sides of the pan. Cake will be underdone. Place on wire rack to cool.

For filling, beat cream, sugar, and vanilla in a large mixing bowl until stiff peaks form. Using a knife, loosen the cake from the edges of the pan. Place a second jelly roll pan on top of the first pan and invert cake on to top of the second pan. Peel off foil. Invert cake again so it is right side up. Spread the cream filling over the cake, leaving a one-inch border around the edges of the cake. Beginning with one long edge, roll up the cake. Wrap the cake tightly with aluminum foil and freeze overnight.

For glaze, melt chocolate chips in the top of a double broiler over warm water. Remove from heat and cool slightly. Beat in butter and cream. Allow mixture to sit at room temperature until slightly thickened. Remove cake from freezer and unwrap. Place cake, seam side down, on a wire rack placed over wax paper. Pour the glaze over the cake — spread evenly over tops and sides. Transfer to serving platter. Use a fork to make the “bark.” Refrigerate until served. Prior to serving, sprinkle confectioner’s sugar on top to simulate snow and top with a sprig of holly.

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