Name: Mocha Yule Log
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Yield: 1
Ingredients: 5 large eggs, separated -; 1/2 cup cake flour -; 1/4 cup baking cocoa -; 1/4 teaspoon salt -; 1 cup sugar, divided -; 1/2 teaspoon cream of tartar -; Filling: -; 1-1/2 teaspoons instant coffee granules -; 1 cup heavy whipping cream -; 1/2 cup confectioners' sugar -; Frosting: -; 1/3 cup butter, softened -; 2 cups confectioners' sugar -; 1/3 cup baking cocoa -; 1 tablespoon brewed coffee, cold -; 1-1/2 teaspoons vanilla extract -; 2 to 3 tablespoons 2% milk -

Recipe information

Cooking:

1 hour 5 min.

Servings per container:

Source:

More details

Ingredients for - Mocha Yule Log

1. 5 large eggs, separated -

2. 1/2 cup cake flour -

3. 1/4 cup baking cocoa -

4. 1/4 teaspoon salt -

5. 1 cup sugar, divided -

6. 1/2 teaspoon cream of tartar -

7. Filling: -

8. 1-1/2 teaspoons instant coffee granules -

9. 1 cup heavy whipping cream -

10. 1/2 cup confectioners' sugar -

11. Frosting: -

12. 1/3 cup butter, softened -

13. 2 cups confectioners' sugar -

14. 1/3 cup baking cocoa -

15. 1 tablespoon brewed coffee, cold -

16. 1-1/2 teaspoons vanilla extract -

17. 2 to 3 tablespoons 2% milk -

How to cook deliciously - Mocha Yule Log

1. Stage

Place egg whites in a small bowl; let stand at room temperature 30 minutes.

2. Stage

Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

3. Stage

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

4. Stage

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

5. Stage

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

6. Stage

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.