Description
Indulge in this rich and moist Christmas Yule Log Sheet Cake, a festive treat that’s sure to impress your family and friends this holiday season!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup heavy cream (cold)
- 1/4 cup powdered sugar
- Cocoa powder (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, letting it hang over the edges.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and a pinch of salt.
- In another bowl, beat eggs with vanilla extract until frothy. Slowly combine with dry ingredients until just mixed.
- Pour batter into the prepared baking sheet and spread evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly. Flip onto a clean kitchen towel dusted with powdered sugar and roll tightly from one short end to another.
- While the cake cools completely, whip heavy cream with powdered sugar until soft peaks form.
- Unroll your cooled cake and spread half of the whipped cream over it. Roll it back up without the towel.
- Slice into rounds and serve chilled or at room temperature. Dust with cocoa powder for a rustic finish.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 220
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Consider adding crushed peppermint candies to the frosting or using flavored whipped cream as filling for a festive twist. Store leftovers in an airtight container in the fridge for up to five days.