Festive Yule Log
Ingredients
SPONGE CAKE:
4 eggs
1⁄2 cup sugar
2 tbsp water
2 tbsp vegetable oil
1 tsp vanilla extract
1⁄2 cup + 2 tbsp flour
1⁄2 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 2⁄3 cups icing sugar
2 tbsp cocoa powder
1⁄2 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
Preparation
SPONGE CAKE:
- Preheat oven to 400° F (205° C). Oil Sheet Pan Liner and place on Sheet Pan.
- In an electric mixer, whisk eggs and sugar on high for 5 minutes, until pale, thick, and doubled in volume.
- 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.
- Carefully pour batter onto Sheet Pan Liner, spreading to all edges. Bake for 10–12 minutes, until pale golden brown.
TO SHAPE CAKE ROLL:
- While still warm, spread cake with Coconut Lime Sweet Dip.
- Using the Sheet Pan Liner as a guide, starting at the short end, gently loosen cake while rolling snuggly into shape.
- Sit the cake seam-side down.
ICING:
- Whisk icing sugar and cocoa, and cream with butter and salt.
- Slowly beat in hot coffee for approximately 2 minutes, or until glossy. Stir in vanilla.
DECORATIONS:
- 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.
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