HomeRecipesFestive Yule Log
Festive Yule Log
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Ingredients

SPONGE CAKE:

4
eggs
12 cup
sugar
2 tbsp
water
2 tbsp
vegetable oil
1 tsp
vanilla extract
12 cup + 2 tbsp
flour
12 cup + 2 tbsp
cocoa powder
1 tsp
baking powder

FILLING:

2 cups prepared
Coconut Lime Sweet Dip, or sweet dip of your choice

MOCHA ICING:

1 23 cups
icing sugar
2 tbsp
cocoa powder
12 cup
butter
1 pinch
salt
3 tbsp
hot coffee
1 tsp
vanilla extract

GARNISH:

pine branches, optional
fresh or frozen cranberries, optional
icing sugar, optional

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation

SPONGE CAKE:

  1. Preheat oven to 400° F (205° C). Oil Sheet Pan Liner and place on Sheet Pan.
  2. In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
  3. Add water, vegetable oil, and vanilla. Sift in flour, cocoa, and baking powder, and fold very gently so that you do not lose any of the airy volume.
  4. Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.

TO SHAPE CAKE ROLL:

  1. While still warm, spread cake with Coconut Lime Sweet Dip. 
  2. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape. 
  3. Sit the cake seam-side down.

ICING:

  1. Whisk icing sugar and cocoa, and cream with butter and salt. 
  2. Slowly beat in hot coffee for approximately 2 minutes, or until glossy. Stir in vanilla.

DECORATIONS:

  1. spread with mocha icing, garnish with pine branches and cranberries, and dust with icing sugar to look like snow.
Nutritional Information

Per serving: Calories 290, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 105 mg, Sodium 70 mg, Carbohydrate 35 g (Fibre 2 g, Sugars 28 g), Protein 8 g.

Festive Yule Log
30 min
12 servings
$1.30/serving
What you'll need
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
69 Reviews
$25.00
HomeRecipesFestive Yule Log
Festive Yule Log
Festive Yule Log
Share it!

Ingredients

SPONGE CAKE:

4
eggs
12 cup
sugar
2 tbsp
water
2 tbsp
vegetable oil
1 tsp
vanilla extract
12 cup + 2 tbsp
flour
12 cup + 2 tbsp
cocoa powder
1 tsp
baking powder

FILLING:

2 cups prepared
Coconut Lime Sweet Dip, or sweet dip of your choice

MOCHA ICING:

1 23 cups
icing sugar
2 tbsp
cocoa powder
12 cup
butter
1 pinch
salt
3 tbsp
hot coffee
1 tsp
vanilla extract

GARNISH:

pine branches, optional
fresh or frozen cranberries, optional
icing sugar, optional
30 min
12 servings
$1.30/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation

SPONGE CAKE:

  1. Preheat oven to 400° F (205° C). Oil Sheet Pan Liner and place on Sheet Pan.
  2. In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
  3. Add water, vegetable oil, and vanilla. Sift in flour, cocoa, and baking powder, and fold very gently so that you do not lose any of the airy volume.
  4. Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.

TO SHAPE CAKE ROLL:

  1. While still warm, spread cake with Coconut Lime Sweet Dip. 
  2. Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape. 
  3. Sit the cake seam-side down.

ICING:

  1. Whisk icing sugar and cocoa, and cream with butter and salt. 
  2. Slowly beat in hot coffee for approximately 2 minutes, or until glossy. Stir in vanilla.

DECORATIONS:

  1. spread with mocha icing, garnish with pine branches and cranberries, and dust with icing sugar to look like snow.
What you'll need
Sheet PanSheet Pan
Sheet Pan
33 Reviews
$29.00
Sheet Pan LinerSheet Pan Liner
Sheet Pan Liner
69 Reviews
$25.00
Nutritional Information

Per serving: Calories 290, Fat 14 g (Saturated 7 g, Trans 0 g), Cholesterol 105 mg, Sodium 70 mg, Carbohydrate 35 g (Fibre 2 g, Sugars 28 g), Protein 8 g.

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