Yule Log

Burning a yule log in the hearth to celebrate the winter solstice was a tradition for hundreds of years. This classic holiday cake, shaped
like the famous log, is an even sweeter way to bring friends and family together

MAKES: 14 servings

PREP TIME: 1 hour

COOKING TIME: 12 to 16 minutes

CHILLING TIME: at least 4 hours

INGREDIENTS:

CAKE

• ½ cup cake-and-pastry flour
• ¼ cup cornstarch
• ½ tsp ground mace
• ¾ cup granulated sugar
• 3 large eggs
• 3 large egg yolks
• Pinch of fine sea salt

BRANDIED WHIPPED CREAM

• 1 cup whipping cream (35%)
• 2 Tbsp brandy
• 1 ½ Tbsp granulated sugar

BRANDIED CHOCOLATE BUTTERCREAM

• ½ cup unsalted butter, softened
• 1 ¼ cups icing sugar, sifted
• ½ cup unsweetened cocoa powder
• 2 Tbsp brandy

Meringue mushrooms, marzipan decorations (recipe not provided), sugared rosemary (recipe follows), and/or icing sugar for decorating

SUGARED ROSEMARY

• 1 cup granulated sugar
• ⅓ cup water
• 6 to 8 rosemary sprigs, washed and dried well

INSTRUCTIONS:

1. Preheat the oven to 400°F and place the oven rack in the center.
2. Butter a 15-x 10-inch jelly roll pan, line it with parchment paper, then butter the parchment paper. Set aside.
3. For the cake, whisk together the flour, cornstarch, and mace in a medium bowl. Set aside.
4. In a large heatproof bowl, whisk together the sugar, eggs, egg yolks, and salt. Set the bowl over a saucepan of simmering water, then whisk gently until the mixture is just lukewarm (about 100°F on an instant-read thermometer), about 4 minutes.
5. Remove from the heat. Using an electric mixer on medium-high speed, beat the sugar mixture until it has cooled (touch the outside of the bowl to check) and tripled in volume. (The egg foam will be thick and will form a slowly dissolving ribbon when the beaters are lifted.)
6. Sift one-third of the flour mixture over the sugar mixture. Using a rubber spatula, fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from accumulating there and forming lumps. Repeat with half of the remaining flour mixture, making sure the ingredients are well combined before adding the remainder of the flour mixture.
7. Scrape the batter into the prepared pan and smooth the top level. Bake until the cake springs back when lightly pressed in the centre and a wooden skewer inserted in the cake comes out clean, 8 to 12 minutes. Let the cake cool in the pan on a wire rack for 10 to 15 minutes.
8. Run a sharp knife around the edge of the cake to loosen it from the pan. Invert the pan onto a clean cutting board or a sheet of parchment paper. Remove the pan, then peel away the parchment paper lining from the bottom of the cake.
9. Using a serrated knife, trim off and discard the edges of the cake to neaten it up. Carefully invert the cake onto a fresh piece of parchment paper so that it’s right side up. Set aside.
10. For the brandied whipped cream, in a medium bowl and using an electric mixer, whip together the cream, brandy, and sugar until stiff peaks form.
11. Spread the brandied whipped cream over the top of the cake. Starting from one long edge, gently roll up the cake into a tight cylinder, using the parchment paper to help you. Wrap the cake tightly in parchment paper or plastic wrap, then refrigerate for at least 4 hours or overnight.
12. For the brandied chocolate