Yule (Dec 21-23)
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Yule Log
6 egg whites, room
temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla
extract
1 dash salt
confectioners' sugar
Filling:
1 1/2 cups heavy cream,
chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract
Grease the bottom of a
15x10x1" jelly roll pan; line
w/ waxed paper; grease
slightly. Preheat oven to
375. In a lg electric mixer
bowl, at high speed, beat
egg whites until soft peaks
form when beaters are
slowly lifted. Add 1/4 c
sugar, 2 T at a time, beating
until stiff peaks form when
beaters are slowly lifted.
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. At low speed, beat
in cocoa, vanilla, salt, just
until smooth. With wire
whisk or rubber spatula,
gently fold cocoa mixture
into egg whites just until
blended (no egg whites
should show).
Spread evenly in pan. Bake
15 minutes, just until
surface springs back when
Yule Log 2
5 eggs, separated into yolks and whites
1 cup sugar, divided into two 1/2 cup amounts
1/2 cup cake flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Filling
4 egg whites
2 cups icing sugar
1/4 cup baking cocoa (powdered cocoa)
1/4 teaspoon vanilla extract
Icing
1 1/2 cups icing sugar
2 egg whites
3 tablespoons melted butter
1 teaspoon lemon juice
1/4 teaspoon vanilla
1/4 cup cocoa powder
Separate the 5 yolks from whites, obviously into two
separate bowls. Place egg whites in a small mixing
bowl and let the whites stand at room temperature for
30 minutes or more.Grease a baking pan, then line the
pan with parchment paper. Finally, grease the
parchment paper. I use Crisco (a vegetable
shortening) as the grease, but you could use butter,
margarine or even (yuck) animal lard. This recipe
presumes a 15 inch by 10 inch by 1/2 inch deep pan,
but you can use a pan that is larger in any
dimension(s), and just crimp the parchment paper at
the proper dimensions.
In a large mixing bowl, beat the egg yolks on high until
they are light and fluffy. Gradually add 1/2 cup sugar,
beating for a few minutes, until thick and lemon-
colored.4 In a dry bowl, combine the 1/2 cup cake
flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4
teaspoon salt with a whisk. Slowly add the flour
mixture to the egg yolk mixture and blend on medium,
until well mixed. Beat egg whites (in a separate clean
bowl) on medium until foamy. Add the 1/2 teaspoon of
cream of tartar. Continue to beat until soft peaks form.
Then, slowly add the remaining 1/2 cup of sugar,
beating on high until stiff peaks form.Slowly and gently
fold the egg whites into the chocolate flour mixture,
1/3
gently pressed with
fingertip. Sift confectioner's
sugar in a 15x10" rectangle
on a clean linen towel. Turn
cake out on sugar; lift off
pan; peel paper off cake.
Roll up cake jelly-roll-
fashion, starting with the
short end towel and all.
Cool completely on rack,
seam side down.
FILLING: Combine
ingredients in medium bowl.
Beat with electric mixer until
thick; chill.
TO ASSEMBLE: Unroll
cake; spread with filling to
1" from edge; reroll. Place,
seam side down, on plate.
Cover loosely with foil. Chill
at least 1 hour before
serving.
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.
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.
Yule Moon Cookies
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup flour
1 1/2 cup grated almonds
(blanched)
1 tsp. vanilla
Icing:
2 cups sifted confectioner's
sugar
1 tsp. vanilla
2 1/2 Tbsp. water
until no streaks remain.Gently spread the batter evenly
in the prepared pan.
Bake in the preheated oven at 350° for about 12
minutes or until cake springs back (do not over bake;
certainly not more than 15 minutes. It is better to under
bake rather than over bake!).Cool the cake for 5
minutes, then invert onto a linen towel dusted with
confectioners' sugar (or another piece of parchment
paper, dusted with the powdered sugar). Peel off
parchment paper.Roll the cake up in the towel or
paper, starting with a short side. Then let it cool on a
wire rack. The cake portion is now done!
If you need to take a break, put the cake in a sealed
container or plastic bag.
MAKING THE FILLING. Alternatives: [1] If you are in a
hurry or want a white filling, you could instead just use
a topping like "Cool Whip"; but it would need to be
served within hours, before the Cool Whip melted and
went flat. [2] Another white filling can be made by
whipping 1 cup of whipping cream until it is light and
fluffy, then beating in 1/2 cup powdered sugar.
Obviously, this requires the cake to be kept
refrigerated, except when serving it. [3] For a white,
vanilla buttercream filling, see the "white buttercream
filling recipe" at the bottom of this page; [4] For a
chocolate buttercream filling, see the "chocolate
buttercream filling recipe" at the bottom of this page;
[5] For a mocha (coffee) filling, add 1 tablespoon of
instant coffee granules to any of these above.
Whip 4 egg whites in a clean dry mixing bowl until
fluffy peaks form.Add the 1 and a half cups of
powdered (icing or confectioner's sugar) to the mixer.
Then add 1/4 teaspoon vanilla extract and 1/4 cup
powdered baking cocoa. Whip briefly, but to a uniform
color.
Unroll the cake! If you want to make two shorter
cakes, simply cut the cake in half before unrolling it.
The advantage of this is, you can make one with
chocolate filling, the other with a white filling, or
mocha, etc.Spread it about at least 1/4 inch thick, up
to a maximum of 1/2 inch thick.
Gently and loosely roll the cake, not squeezing! You
don't want to squeeze out the filling. Again, the
chocolate filling is on the left, the white buttercream (or
whipped cream) is on the right. Now, while the white
icing looks better, the chocolate tastes much better --
in my opinion.
MAKING THE ICING / FROSTING: Alternatives: If you
are in a hurry, you can use a pre-made, store-bought
can of chocolate frosting / icing, instead.In a mixing
bowl add 1.5 cups confectioners' sugar (also called
powdered sugar and in the UK, icing sugar) , 2 egg
2/3
 Cream together butter
and sugar until fluffy and
light. Add grated lemon
peel, salt, flour, grated
almonds, and 1 tsp. vanilla;
mix thoroughly. Place
dough in bowl. Cover and
chill thoroughly. When the
dough is well chilled; or the
next day, roll out dough to
1/8" thickness and cut with
moon/crescent cookie
cutter. Place 1/2" apart on
un-greased baking sheet.
Bake in preheated 375°
oven for 8-10 minutes.
whites, 3 tablespoons melted butter, 1 teaspoon lemon
juice & 1/4 teaspoon vanilla, then whip it up in your
electric mixer.
Add the cocoa, and mix with the mixer until uniform.21
Gently slurp the icing on the cake (top and ends). I use
a pastry blending knife to make the lines in the icing to
look like a log! I just drag the front of it across the log.
Of course, you can buy special decorating tools for
this, also. You can also dust it with powdered sugar, to
simulate snow!

Icing: While cookies

bake, combine
confectioner's sugar, vanilla
and water. Spread over the
tops of cookies while still
warm, but not too hot, as
icing will melt. Thin with
additional drops of water if
glaze is too thick. Allow
cookies to cool.

Yield: 10 dozen cookies

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