This streamlined Yule log prioritizes structure and finish. A separated-egg cocoa sponge yields maximum elasticity for a clean roll, while a light mascarpone cream provides stability without gelatin. A quick vanilla syrup ensures moisture retention, and a 35%-fat ganache delivers clean bark-style ridges. The formula is calibrated for a 10×15-inch jelly-roll pan to produce an 11–12 inch log with consistent spiral. The method scales, transports well, and holds up to 24 hours refrigerated. Ideal for Christmas menus requiring reliability and presentation, with optional flavor variations (espresso or orange). The instructions below emphasize key control points: whip stage, bake time, immediate warm roll, and ganache viscosity.
Time Breakdown
- Prep: 30–35 min
- Bake: 10–12 min
- Assemble/Chill: 45–60 min
- Total: ~1 hr 35–45 min
- Yield: 10–12 servings
Ingredients List
Cocoa Sponge
- Eggs 5 large, separated
- Sugar 150 g (¾ cup) divided
- Vanilla 1 tsp
- Cake flour 60 g (½ cup)
- Cocoa powder 25 g (¼ cup)
- Cornstarch 16 g (2 tbsp)
- Salt ¼ tsp
- Neutral oil 30 ml (2 tbsp)
Vanilla Syrup
- Water 60 ml
- Sugar 25 g
- Vanilla 1 tsp
Mascarpone Cream
- Mascarpone 225 g
- Heavy cream 240 ml
- Powdered sugar 40 g
- Vanilla 1 tsp, salt pinch
Ganache
- Semisweet chocolate 225 g
- Heavy cream 180 ml
- Unsalted butter 14 g, salt pinch
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Jelly-roll pan + parchment
- Mixer (whisk), bowls, spatulas
- Tea towel, small saucepan & brush
- Offset spatula, serrated knife
Step-by-Step Instructions
- Sponge: Whip yolks with 100 g sugar + vanilla to ribbon; add oil. Whip whites with salt; stream in 50 g sugar to medium-stiff. Fold dry (flour/cocoa/cornstarch) into yolks; fold in whites.
- Bake: Spread in lined pan; bake 350°F/175°C for 10–12 min until springy.
- Warm roll: In sugared towel, invert, peel parchment, roll immediately; cool 20–30 min.
- Syrup: Simmer water + sugar 1 min; add vanilla; cool.
- Filling: Whip mascarpone briefly; add cream, sugar, vanilla, salt; beat to medium-stiff.
- Assemble: Unroll, brush syrup, spread cream, reroll; chill 20 min.
- Ganache: Combine hot cream + chocolate; add butter/salt; cool to spreadable.
- Finish: Trim ends, frost with bark strokes; garnish and serve.
Pro Tips
- Bake one pan at a time; overbaking causes cracks.
- Ganache should be mayonnaise-thick for ridges; chill briefly if loose.
- For transport, refrigerate 1 hour, then box with cold packs.
- Espresso syrup: replace vanilla with 1 tsp instant espresso.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice (1/12) | 360 | 6 g | 37 g | 22 g | 2 g | 27 g |