Chocolate and White Yule Log Recipe Recipe
Ingredients
| 4 | eggs, separated (4) |
| 1/2 cup | granulated sugar, divided plus 1/3 cup (200 mL) |
| 1 tsp | vanilla extract (5 mL) |
| 1/2 cup | all-purpose flour (125 mL) |
| 1/4 cup | HERSHEY'S Cocoa (50 mL) |
| 1/2 tsp | baking powder (2 mL) |
| 1/4 tsp | baking soda (1 mL) |
| Pinch | salt |
| 1/3 cup | water (75 mL) | Icing sugar | WHITE CREAM FILLING: |
| 1/2 tsp | unflavoured gelatin (2 mL) |
| 1 tbsp | cold water (15 mL) |
| 2/3 cup | CHIPITS White Chocolate Chips (150 mL) |
| 1/4 cup | milk (50 mL) |
| 1 tsp | vanilla extract (5 mL) |
| 1 cup | whipping cream (250 mL) | CHOCOLATE GLAZE: |
| 2 tbsp | butter or margarine (30 mL) |
| 2 tbsp | HERSHEY'S Cocoa (30 mL) |
| 2 tbsp | water (30 mL) |
| 1 cup | icing sugar (250 mL) |
| 1/2 tsp | vanilla extract (2 mL) |
Directions
- 1. Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil.
2. Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. Add 1/2 cup (125 mL) sugar, one tablespoon at a time, until stiff peaks form.
3. Beat egg yolks and vanilla with an electric mixer, set on medium speed, for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-coloured.
4. Stir flour with cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.
5. Bake for 12 to 15 minutes or until top springs back when touched lightly in the centre. Immediately loosen cake from edges of pan; invert on to a clean linen towel sprinkled with icing sugar. Carefully peel off foil; discard. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.
6. White Cream Filling: Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften. Place white chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds to 1 minute; stir after 30 seconds and after every additional 10 seconds until chips are melted and mixture is smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.
7. Beat whipping cream in a small bowl until stiff; gently fold into chip mixture. Chill for 10 minutes or until filling begins to set.
8. Chocolate Glaze: Melt butter in a small saucepan set over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla; whisk until smooth.
9. Unroll cake and remove towel. Spread White Cream Filling in an even layer over the cake; re-roll into a log. Spread Chocolate Glaze over top and sides. Chill until ready to serve. Garnish as desired.
Makes 10 to 12 servings.
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