Directions: |
Directions:Preheat oven to 350º. Using a 15x10 jelly roll pan, line with waxed paper and then grease the waxed paper. Mix flour, baking soda and salt together, set aside. Beat eggs in a small mixer bowl at high speed, until thick and light, about 5 minutes. Gradually add the sugar and beat until thick. Melt the chocolate and water together and add to the egg mixture. Fold in the dry ingredients and mix gently but thoroughly. Spread in prepared pan and bake for 15-17 minutes or until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with powdered sugar. Remove waxed paper and trim any crisp edges off the cake. (keep cake trimmings for decorating) Begin at the narrow end and roll up the cake and tea towel together. Allow to cool.
Filling:
Whip cream until soft peaks form. Stir in powdered sugar and vanilla. Whip until stiff. Unroll the cake when cool, and spread the top with whipped cream. Re-roll without the towel. Cut a thin slice off each end of the roll to make them even. (keep cake trimmings for decorating)
Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Using the trimmings you kept, make "bumps on the log": use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with powdered sugar and decorate with holly or other Christmas decoration leaves. Store in refrigerator. |
This recipe for Yule Log is from