Line a 15-in. x 10-in. x 1-in. baking pan with
parchment paper; grease the paper. Place egg
whites in a small mixing bowl; let stand at room
temperature for 30 minutes. In a large mixing
bowl, beat egg yolks on high until light and
fluffy. Gradually add 1/2 cup sugar, beating until
thick and lemon-colored. Combine flour, cocoa and
salt; gradually add to egg yolk mixture until
blended.
Beat egg whites on medium until foamy. Add cream of
tartar; beat until soft peaks form. Gradually add
remaining sugar, beating on high until stiff peaks
form. Stir a fourth into chocolate mixture. Fold in
remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350
degrees F for 12-15 minutes or until cake springs
back (do not overbake). Cool for 5 minutes; invert
onto a linen towel dusted with confectioners'
sugar. Peel off parchment paper. Roll up in the
towel, starting with a short side. Cool on a wire
rack. In a mixing bowl, beat cream until it begins
to thicken. Add sugar and coffee granules. Beat
until stiff peaks form; chill. Unroll cooled cake;
spread filling to within 1/2 in. of edges. Roll up
again. Place on serving platter; chill.
In a mixing bowl, beat frosting ingredients until
smooth. Frost cake. Using a fork, make lines
resembling tree bark.
Originally Submitted
11/30/2011
5 Out of 5 from
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