Yule Log Cake
Yield
1 cakePrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| Cake | |||
| 4 | large |
eggs
room temperature |
|
| ⅔ | cup |
sugar
granulated |
|
| 2 | teaspoons |
vanilla extract
|
|
| ⅔ | cup |
all-purpose flour
|
|
| ⅓ | cup |
cake flour
|
|
| 2 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| Cake | |||
| 4 | large |
eggs
room temperature |
|
| 158 | ml |
sugar
granulated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 158 | ml |
all-purpose flour
|
|
| 79 | ml |
cake flour
|
|
| 3E+1 | ml |
butter, unsalted
|
|
Directions
Preheat oven to 375℉ (190℃).
To prepare pan: Spread a sheet of waxed paper on a 12-16-inch jelly-roll pan, letting it hang over each short end by 2 inches.
In small saucepan, lightly brown butter.
Remove from heat; stir in flour. Use butter mixture to lightly paint waxed paper and long sides of pan.
To prepare cake: With electric mixer on medium speed, beat eggs while gradually adding granulated sugar.
Add vanilla; beat at high speed for 5 minutes or until eggs have doubled in volume.
Sift all-purpose flour and cake flour into egg mixture by thirds, folding in gently and alternating with melted butter.
Immediately pour batter into prepared pan.
Bake for 12 to 15 minutes, until top barely changes color and is light and springy to the touch.
Do not overbake, or cake will be hard to roll.
