Yule Log
CAKE
1/2 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar
3 eggs, separated
1/4 cup milk
1/8 cup confectioners' sugar
ICING
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
1/4 cup butter, softened
FILLING
One 8 ounce package of cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla
1 lb. pkg. powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll
pan. Sift together flour, cocoa, baking powder, and salt. Beat together sugar
and egg yolks at high speed until light and fluffy. At low speed, alternately
beat milk and flour mixture into egg mixture. Using clean beaters, beat egg
whites at high speed until stiff, but not dry, peaks form. Fold one third of
beaten whites into batter. Fold in remaining whites. Spread batter in prepared
pan; smooth top. Bake cake at 350 degrees F (175 degrees C) until set, 12
minutes. Dust a clean cloth with confectioners' sugar. Turn cake out onto
prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side,
roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to
cool for 30 minutes.
FILLING
Beat together cream cheese and butter until smooth. Blend in vanilla. Sift
powdered sugar. Gradually beat together powdered sugar and mixture.
ICING
To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate,
and butter to a boil over medium heat, stirring vigorously until blended.
Remove from heat. Let stand until set. Spread frosting over top and sides of
cake.
source is unknown
God Bless, Marla
[Non-text portions of this message have been removed]
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