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Yule Log With Mocha Cream Icing
This is a combination of recipes - the filling came from my aunt and the mocha icing is my creation. Now it's a family tradition!
Ingredients
Serves: 14
- 5 eggs, separated and at room temperature
- 2/3 cup (140g) white sugar
- 2 tablespoons plain flour
- 3 tablespoons unsweetened cocoa
- FILLING
- 1 tablespoon plain flour
- 1/2 cup (125ml) milk
- 1/2 cup (90g) sugar
- 120g butter, softened
- 1/2 teaspoon vanilla essence
- 1/2 cup (60g) chopped walnuts
- MOCHA CREAM ICING
- 250g butter, softened
- 60g icing sugar
- 1 tablespoon unsweetened cocoa
- 1 teaspoon strong coffee
- icing sugar, for garnish
- chopped walnuts, for garnish
Directions
Preparation:45min ›
Cook:15min ›
Ready in:1hour
- In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. Preheat the oven to 180 degrees C.
- In another bowl, beat egg whites until soft peaks form; fold into batter. Mix until no streaks of white remain. Grease a 25x40cm baking tray; line with greaseproof paper and grease and flour paper. Spread batter evenly in pan. Bake for 15 minutes or until cake springs back when touched lightly.
- Cover with greaseproof paper and cool completely on a wire rack. Remove paper; invert cake onto an 50cm long piece of greaseproof paper dusted with icing sugar. Trim edges from all four sides of cake.
- For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts. Spread on cake and roll up, Swiss roll style, starting from one short end.
- For icing, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with icing sugar and nuts if desired.
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Reviews and Ratings
Global Ratings:
(23)
Reviews in English (20)
I really liked this recipe. One change I made was to the frosting. As written it is way to buttery. I had to add more icing sugar and more coffee to even out the flavors. The cake was easy to make and came out great. For those having trouble with the filling: make sure the flour/milk mixture gets very thick, almost like paste before you add it the the butter and sugar. I did this and it turned out fluffy and creamy. - 27 Dec 2007 (Review from Allrecipes USA and Canada)
This is the most delicous yule log we've ever had. It's not very sweet, the filling is very creamy & absolutely fantastic with the nuts. little hint though, once the cake comes out of the oven, lay the cake on a towel dusted with icing sugar then pre-roll the cake and let cool completely before unrolling it and adding the filling. - 06 Dec 2007 (Review from Allrecipes USA and Canada)
I had some major "issues" while making this Yule Log. First the cake itself didn't seem to have much flavor. I'm no expert baker either and the directions seemed very vauge. The filling didn't thicken up and when I "rolled" the cake, the filling oozed out everywhere and the cake fell apart. Yes, it was completely cool. I didn't bother proceding. I don't know if I did something wrong but I followed the recipe to a tee and what a disaster! - 19 Dec 2007 (Review from Allrecipes USA and Canada)
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