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Best Yule Log with Mocha Buttercream Frosting

 

Best Yule Log with Mocha Buttercream Frosting recipe
26

Yield

16

servings

Prep

15

min

Cook

10

min

Ready

1

hrs

 

Ingredients

4 large eggs
separatd
¾ cup sugar
divided
1 tablespoon vegetable oil
1 teaspoon almond extract
*
cup cake flour
sifted
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons powdered sugar
Mocha buttercream frosting
½ cup butter
or margarine, softened
5 cups powdered sugar
sifted
cup cocoa powder
¼ cup coffee
old, strong, optional 1/2 cup
2 teaspoons vanilla extract

Directions

Brush bottom and sides of a 15x10 inch jellyroll pan with vegetable oil; line with wax paper, and oil and flour wax paper. Set aside.

Beat egg yolks at high speed with an electric mixer until thick and pale; gradually add ¼ cup sugar, beating constantly. Add 1 Tablespoon oil and almond extract, stirring well.

Beat egg whites until foamy; gradually add remaining ½ cup sugar, beating until stiff but not dry. Fold into yolk mixture.

Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan.

Bake at 350℉ (180℃) for 8 minutes or until center of cake springs back when touched.

Sift powdered sugar in a 15x10 inch rectangle on a cloth towel.

When cake is done, immediately loosen from sides of pan, and turn out onto towel. Carefully peel of wax paper.

Starting at narrow end, roll cake and towel together, jelly roll fashion; cool completely on a wire rack, seam side down.

Unroll cake, spread with 1 cup Mocha Buttercream Frosting and carefully reroll without towel. Place, seam side down, on a serving plate. Spread remaining frosting over cake.

Diagonally cut a 1 inch slice from 1 end of cake, and place against top center of cake to resemble the knot of a tree. Score frosting with fork tines to resemble bark. Chill at least 1 hour. Garnish, if desired.

Mocha Buttercream Frosting:

Beat butter at medium speed with an electric mixer until creamy. Add powdered sugar, cocoa, ¼ cup coffee, and vanilla, beating well. Add enough remaining coffee to reach desired spreading consistency. Makes 2½ cups.

Garnishes:

Cocoa, holly leaves, cranberries.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 26328% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 96mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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