Debbie Oden, owner of The Paris Apartment Boutique and Tea House, shows us how to make Yule Log Cake.
- 2 egg yolks
- 2 tbsp. sugar
- 1 tsp. cornstarch
- 1/2 cup light cream
- 3/4 cup unsalted butter
- 1 cup confectioners sugar
- 1 tsp. instant coffee
- 1 tsp. vanilla
- 3/4 cup semi-sweet chocolate pieces
- 3 tbsp. unsalted butter
- 1 tbsp. cream
- Grease a 15"/10"/1" jelly roll pan. Grease wax paper and line bottom of pan. Sift flour, cocoa and baking powder into small bowl. In a medium sized bowl, beat eggs with electric mixer until thick and creamy. Add sugar gradually, beating until very thick. Add vanilla and water; fold in flour mixture.
- Spread batter in pan. Bake in 375 degree oven for 12 minutes or until center springs back lightly when touched. Loosen cake around edges with small spatula. Turn over pan onto a clean towel that's been dusted with confectioners sugar. Peel off wax paper. Roll up cake in towel. Place on wire rack, seam side down, and cool. Prepare the filling and spread on cake as directed. Chill cake overnight. Frost as directed.
- Mix egg yolks, sugar and cornstarch in small saucepan. Blend in cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Cool and chill. In mixing bowl, beat butter with electric mixer until soft and smooth. Beat in confectioners sugar until smooth. Mix instant coffee with vanilla and add sugar mixture. Add custard a spoonful at a time, beating constantly until light and fluffy.
- Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down on the cookie sheet. Spread with rest of filling mixture. Chill overnight then frost.
- Melt chocolate pieces, butter and cream over hot water, stirring until smooth. Let stand for 5 minutes. Quickly spread over roll. Score lightly with fork for texture effect. Chill cake overnight. Keep chilled until serving time.