Christmas Mini Yule Logs: 7 Steps to Sweet Holiday Joy Recipe

Introduction

These Christmas Mini Yule Logs offer a delightful way to celebrate the holidays with a sweet and festive treat. Light chocolate sponge cake filled with silky whipped cream is rolled into elegant logs, perfect for sharing with family and friends.

Ingredients

• 4 large eggs
• 100g granulated sugar
• 75g all-purpose flour
• 25g cocoa powder
• 200ml heavy cream
• 50g powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings for decoration

Instructions

1. Step 1: Preheat the oven to 180°C (350°F).
2. Step 2: Beat the eggs and granulated sugar together until the mixture is fluffy and light.
3. Step 3: Sift the all-purpose flour and cocoa powder into the egg mixture, then gently fold to combine without deflating the batter.
4. Step 4: Spread the batter evenly on a baking sheet lined with parchment paper.
5. Step 5: Bake in the preheated oven for 10 to 12 minutes, until the sponge is set but still flexible.
6. Step 6: Remove from the oven and allow to cool slightly, then roll the cake up gently with the parchment paper to shape it.
7. Step 7: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Step 8: Carefully unroll the cake, spread the whipped cream evenly over the surface, and roll it back up without the parchment.
9. Step 9: Chill the rolled cake in the refrigerator for 1 hour to set.
10. Step 10: Before serving, decorate the Yule logs with chocolate shavings for a festive touch.

Tips & Variations

• For a festive twist, add a spoonful of your favorite berry jam inside the roll before spreading the whipped cream.
• Use a dusting of cocoa powder or powdered sugar on top instead of chocolate shavings for a simpler look.
• Make sure to fold the batter gently to keep the sponge airy and light.
• If you prefer, substitute the heavy cream with a non-dairy whipped topping.

Storage

Store the Yule logs covered in the refrigerator for up to 2 days to keep the cream fresh. Let them sit at room temperature for about 10 minutes before serving to soften the cream slightly. These are best enjoyed fresh and chilled but should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Yule logs in advance?

Yes, you can prepare them a day ahead and keep them refrigerated. This allows the flavors to meld and the cream to set perfectly.

What can I use instead of cocoa powder?

You can substitute cocoa powder with melted chocolate (about 50g) if you prefer a richer flavor, but reduce the flour slightly to maintain the right batter consistency.

Christmas Mini Yule Logs: 7 Steps to Sweet Holiday Joy Recipe

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★★★★★

4.8 from 100 reviews

• Author: Naomi
• Total Time: 1 hour 32 minutes
• Yield: 8 servings 1x

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Description

Delight in these festive Christmas Mini Yule Logs, a classic holiday dessert featuring a light cocoa sponge cake rolled with sweet vanilla whipped cream and finished with elegant chocolate shavings. Perfect for serving 8 guests and adding a touch of joy to your holiday celebrations.

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Ingredients

Scale 1x2x3x

Cake:

• 4 large eggs
• 100g granulated sugar
• 75g all-purpose flour
• 25g cocoa powder

Filling and Decoration:

• 200ml heavy cream
• 50g powdered sugar
• 1 tsp vanilla extract
• Chocolate shavings for decoration

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Instructions

1. Preheat Oven: Preheat the oven to 180°C (350°F) to prepare for baking the sponge cake.
2. Beat Eggs and Sugar: In a mixing bowl, beat the 4 large eggs and 100g granulated sugar together until the mixture is fluffy and pale, which usually takes several minutes, ensuring a light sponge.
3. Sift and Fold Dry Ingredients: Sift 75g all-purpose flour and 25g cocoa powder into the egg mixture, then gently fold the dry ingredients in to maintain the airy texture.
4. Spread Batter: Spread the batter evenly on a baking sheet lined with parchment paper to create a thin layer for the sponge.
5. Bake: Bake the sponge cake in the preheated oven for 10-12 minutes until it springs back lightly when touched and a toothpick inserted comes out clean.
6. Cool and Roll: Remove the cake from the oven and let it cool slightly. Then, while still warm, roll the cake up gently in the parchment paper to set its shape and prevent cracking.
7. Prepare Whipped Cream: Whip 200ml heavy cream with 50g powdered sugar and 1 tsp vanilla extract until stiff peaks form, creating a smooth, fluffy filling.
8. Unroll and Fill: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and then roll it back up tightly to enclose the cream.
9. Chill: Place the rolled yule log in the refrigerator and chill for 1 hour to let the filling set and flavors meld.
10. Decorate and Serve: Just before serving, decorate the yule logs with chocolate shavings for a festive, elegant finish.

Notes

• Make sure to fold the dry ingredients gently to preserve the airy structure of the sponge.
• Rolling the cake while slightly warm helps prevent cracks.
• You can substitute heavy cream with a dairy-free alternative if desired, but whipping performance may vary.
• The yule logs can be made a day in advance and stored covered in the refrigerator.
• For an extra festive touch, dust with powdered sugar or add red berries as garnish.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: Christmas dessert, Yule log, holiday cake, chocolate sponge, whipped cream filling, festive sweets, holiday baking