When it comes to Christmas desserts, the Yule Log is in a league of its own—a showstopper with all the charm of a fairy-tale forest. Imagine bringing this whimsical masterpiece to the table, decorated with chocolate curls, meringue mushrooms, and sugared cranberries. Not only does it look like a slice of the enchanted woods, but it’s also irresistibly delicious. With a light and airy chocolate sponge rolled around clouds of whipped cream, it’s a dessert that combines the best of festive magic and sweet indulgence.

Making a Yule Log is a little bit like crafting an edible work of art. You get to dust, roll, and decorate until your cake looks just like a woodland log dusted with a winter's snowfall. And the best part? It’s as fun to make as it is to eat! Perfect for those moments when you want to wow your guests (and maybe show off a little), this Yule Log will be the grand finale your Christmas feast deserves. So go ahead, let this festive dessert bring a touch of magic to your holiday table!

Preparation:

• Preheat your oven to 180°C. Line a 25x40 cm baking sheet with parchment paper, leaving an overhang on all sides, and lightly grease the parchment paper.

• In a large bowl, beat the egg yolks and granulated sugar until fluffy. Stir in the vanilla extract.

• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

• Gradually add the dry ingredients to the egg yolk mixture, mixing until well combined.

• In another clean bowl, beat the egg whites with a hand mixer until stiff peaks form.

• Gently fold the whipped egg whites into the chocolate batter until no streaks remain, being careful not to deflate the egg whites.

• Spread the batter evenly onto the prepared baking sheet, smoothing the top with a spatula. Bake for 10-12 minutes.

• While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel.

• Peel off the parchment paper. Starting from one short end, gently roll the cake and towel together into a log shape. Allow the cake to cool completely.

• In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

• Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving a small border around the edges.

• Roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.

• Cover the entire log with the remaining whipped cream. Use a fork to create a bark-like texture on the surface. Dust the Yule Log with cocoa powder or powdered sugar to resemble bark.

• Decorate with chocolate curls, meringue mushrooms, sugared cranberries, or any other festive decorations of your choice.

• Refrigerate the Yule Log for at least 1 hour before serving. 

• Enjoy!