When making a Yule Log dessert, you must use a sponge cake recipe, so that the cake can be rolled. You need to use the proper size pan, otherwise the cake will be too thick and will not roll properly. The pan needs to be 17 by 12 inches. A cookie sheet that is this size will also work.
Get the Pan Ready
Preparation of the jelly roll pan is important. The bottom of the pan should be greased with shortening, butter or sprayed Pam or Baker's Secret. Line the bottom of the pan with parchment paper. If you do not have parchment paper available, you can use wax paper, but parchment paper is preferable. Coat the parchment paper with shortening, spray or butter and flour. Shake off any excess flour, but make sure all of the parchment paper is coated. You need to be sure the paper will lift easily from the finished cake. Sponge cake has a tendency to crack while you're rolling it; stuck paper will only add to the problem.
Mixing the Ingredients for the Yule Log Dessert
When working with the batter, you will be working with an egg yolk batter and an egg white batter. When folding the two together, they must be folded gently so as not to deflate the mixture. If the mixture deflates, the sponge cake will not rise properly and will be tough instead of melting in your mouth.
A chocolate Yule Log is a favorite, because it looks like a real log. To get the right finish, mix up chocolate whipped cream. When working with the chocolate whipped cream frosting, be sure to just mix the ingredients enough so they are mixed, then chill the mixture and your beaters for at least an hour. Whipping cream whips up fluffier when it is cold; the wait also gives the cocoa time to dissolve into the mixture.
Whip the whipping cream with a whisk attachment. If your electric mixer does not have a whisk attachment, line a large bowl with ice chips. Center the bowl with the whipping cream mixture in the ice. Use a hand whisk to beat the whipping cream mixture until stiff.
Finishing and Serving the Yule Log Dessert
Many people simply sprinkle confectioner's sugar over the finished, rolled cake. You can also make icing, if you wish. To make a simple icing, add enough cream or milk to about a cup of confectioner's sugar to get the desired thickness. If you make it too thin, just add a bit more sugar. If it is too thick, add a bit more cream or milk. To give your Yule Log cake that classic bark look, apply a generous amount of icing to the outer surface, then brush it with an icing comb. A large fork will also work if you don't have an icing comb.
Keep the cake refrigerated until ready to serve. Sprinkle the confectioner's sugar or drizzle icing over the top of the cake just before serving. If you sprinkle the confectioner's sugar over it too soon, the sugar will dissolve into the cake and you won't be able to see it.