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  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Egg yolks 5
  Dry sherry 1 Tablespoon
  Shredded orange peel 1 Tablespoon
  Sugar 1 Cup (16 tbs)
  Egg whites 5
  Cream of tartar 1⁄4 Teaspoon
  Coffee cream filling 1 Cup (16 tbs)
  Chocolate frosting 1 Cup (16 tbs)

Grease a 15x10x1 inch jelly roll pan.
Line with waxed paper.
Grease waxed paper; set aside.
Stir together flour and salt.
In a small mixer bowl beat egg yolks, sherry, and orange peel with an electric mixer on high speed 5 minutes or till thick and lemon colored.
Gradually add 1/2 cup of the sugar, beating till sugar dissolves.
Wash beaters.
In a large mixer bowl beat egg whites and cream of tartar on medium speed till soft peaks form.
Gradually add the remaining 1/2 cup sugar, beating on high speed till stiff peaks form.
Fold yolk mixture into egg whites.
Sprinkle flour mixture over egg mixture; fold in lightly with a spatula.
Spread batter in pan.
Bake in a 375° oven for 12 to 15 minutes or till done.
Turn cake onto a towel sprinkled with powdered sugar.
Remove the waxed paper.
Starting with the narrow end, roll warm cake and towel together; cool on a wire rack.
Unroll cake; spread cake with Coffee Cream Filling to within 1 inch of edges.
Roll up cake.
Frost with Chocolate Frosting.
Score with tines of a fork to resemble tree bark.
Garnish with Marzipan Holly, if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3253 Calories from Fat 888

% Daily Value*

Total Fat 107 g164.1%

Saturated Fat 26.1 g130.7%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 1485.9 mg61.9%

Total Carbohydrates 554 g184.6%

Dietary Fiber 8 g32.1%

Sugars 397.8 g

Protein 45 g89.2%

Vitamin A 23% Vitamin C 34%

Calcium 17.9% Iron 72.1%

*Based on a 2000 Calorie diet

Yule Log Recipe