Quick Ginger Bread Yule Log Cake

Hey there, holiday lovers!

Are you in the mood for some festive baking?

I’ve got a special treat for you today: a gingerbread yule log cake!

It’s the perfect blend of cozy spices and sweet goodness.

This cake looks impressive, but trust me, it’s easier to make than you think.

Let’s dive into this delicious holiday classic!

ginger bread yule log cake

Possible Ingredient Alternatives

For eggs, a common vegan alternative is ground flaxseed mixed with water. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. This substitution provides binding properties and adds nutritional value with omega-3 fatty acids. Adjust baking time slightly as flax eggs may affect moisture content.

Plain yogurt can be replaced with dairy-free alternatives like coconut yogurt or applesauce. These options maintain moisture and provide a similar tangy flavor. Use the same quantity as called for in the recipe. Applesauce will add natural sweetness, so consider reducing sugar slightly if using this option.

Mascarpone cheese can be substituted with coconut cream for a dairy-free version. Chill a can of full-fat coconut milk overnight, then scoop out the solid cream on top. Whip it like you would mascarpone. This alternative offers a rich, creamy texture while accommodating vegan and lactose-free diets. The coconut flavor will add a subtle tropical note to the cake.

Preparation Time 30-45 minutes
Cooking Time 10-15 minutes
Total Time 40-60 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 3800-4200
  • Protein: 40-50 g
  • Fat: 200-220 g
  • Carbohydrates: 400-450 g

Ingredients

  • 4 eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 cup plain yogurt
  • 1/4 cup molasses
  • 1 1/4 cups cake flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup icing sugar
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla flavoring
  • 3 sprigs fresh rosemary
  • 1/4 cup sugared cranberries
  • 1/4 cup fresh cranberries
  • 1/2 cup simple syrup
  • 1/2 cup granulated sugar

Step 1: Prepare the Cake Batter and Bake

Start by preheating your oven to 350°F (175°C).

Line a 10×15 jelly roll pan with parchment paper.

In a stand mixer fitted with a whisk attachment, whip the egg whites to stiff peaks, then transfer them to a large bowl and set aside.

Place the egg yolks in the stand mixer and fit it with a paddle attachment.

Turn it to low speed and gradually add the brown sugar, granulated sugar, and vanilla.

In a separate bowl, combine all dry ingredients, then add them to the stand mixer along with yogurt and molasses.

Scrape down the sides as needed and mix until smooth.

Fold the whipped egg whites into the cake mixture until well combined.

Spread the batter evenly onto the prepared jelly roll pan and bake for about 10 minutes, or until the edges are slightly browned and the cake springs back to the touch.

Step 2: Roll the Cake and Cool

While the cake bakes, prepare a kitchen towel by sprinkling it heavily with powdered sugar.

Once the cake is done, immediately turn it out onto the sugar-dusted towel, leaving the parchment paper on.

Starting from one end, roll the cake up into the towel.

Allow it to cool in the towel for 1-2 hours at room temperature.

Step 3: Make Sugared Cranberries

While the cake is cooling, make the sugared cranberries.

Prepare 1/2 cup of simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until the sugar dissolves.

Let it cool slightly.

Dunk each fresh cranberry into the simple syrup, then into granulated sugar.

Let the cranberries dry on a rack until ready to use.

You may choose to sugar only a few cranberries for contrast.

Step 4: Unroll and Fill the Cake

Once cooled, gently unravel the cake in the towel, keeping it within the towel to prevent sticking.

Carefully peel back the parchment paper.

Prepare the mascarpone filling by combining all filling ingredients in a stand mixer fitted with a whisk attachment.

Whip the mixture until stiff peaks form.

Use an offset spatula to spread the filling evenly over the cake, leaving about 1/2 inch clear around the edges.

Roll up the cake from one end to the other and transfer it to a serving tray.

If the cake cracks, don’t worry; you’ll cover it with frosting later.

Refrigerate the rolled cake for 30 minutes to 1 hour to allow the flavors to meld and the cake to retain its moisture.

Step 5: Prepare and Apply the Meringue

Set up a double boiler and place a metal or glass bowl on top.

Add sugar and egg whites to the bowl and whisk over the double boiler until the whites are warm and the sugar has dissolved.

Transfer the mixture to a stand mixer with a whisk attachment and whip on high speed until stiff peaks form.

Add vanilla extract and whisk again to incorporate.

Transfer about 1/3 of the meringue into a piping bag.

Step 6: Decorate and Serve

Use an offset spatula to cover the entire cake with meringue, smoothing it out roughly to mimic the texture of a log.

Use the meringue in the piping bag to help cover the ends.

Smooth with an offset spatula or spoon, and create texture by dragging a fork around the surface of the meringue.

Once satisfied with the design, use a blow torch to lightly torch the edges, highlighting the log’s features.

Decorate with fresh rosemary, fresh cranberries, and sugared cranberries.

Serve immediately, or refrigerate until ready to serve.

The cake is best enjoyed the day it is made, but it will keep for 1-2 days if prepared in advance.

ginger bread yule log cake
ginger bread yule log cake

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