Yule Log

Recipes / American Recipes
 12 Dec 2017   
SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook: http://bit.ly/2GnKCKF ******Subscribe to Jack's TechTime Channel: https://goo.gl/JGrxFj Join Jack's website: http://CookingWithJack.com and get all his recipes, videos, write him and order his products. Plus submit your own recipes. Here is the recipe: #Cake: 1 cup sugar, divided 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 5 eggs, room temperature, separated 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cream of tartar #Filling: 1 cup heavy whipping cream 1/2 cup powdered sugar + 1/4 cup for dusting tea towel 1 teaspoon instant coffee granules 1/2 teaspoon vanilla extract #Frosting: 2 cups powdered sugar 1/3 cup unsweetened cocoa powder 1/3 cup butter, room temperature 2 tablespoons milk 1 tablespoon strongly brewed coffee 1/2 teaspoon vanilla extract --Preheat oven to 350º F and line a 10×15-inch, rimmed jelly roll pan with parchment paper. Generously grease the paper. --Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside. --In a large bowl, beat together egg yolks and 1/2 cup sugar until light and fluffy. Mix in vanilla extract. --1/4 cup at a time, add dry ingredient mixture to the egg yolks and mix until smooth and incorporated. Set aside. --In a second large bowl, beat egg whites and cream of tartar until soft peaks form. 4-6 minutes. --Gradually add remaining sugar to egg whites, then turn speed up to high and beat until stiff peaks form. --Gently fold 1/3 cup egg whites into chocolate mixture. Then, a little at a time, fold chocolate mixture carefully into egg whites until homogeneous. --Pour mixture into jelly roll pan and bake for 12-15 minutes, or until cake is springy to the touch. Don’t over bake. --Remove cake from oven and run a knife to loosen it from the edges. Immediately invert it onto a clean tea towel dusted with powdered sugar. --Pull off parchment paper and roll cake up in tea towel, starting with the short end. Let cool completely. --In a large bowl or mixer, beat heavy cream until soft peaks form, then slowly add 1/2 cup powdered sugar. --Add vanilla extract and instant coffee and beat until stiff peaks form. Refrigerate 30 minutes. --When cake is completely cool, unroll and spread filling evenly over the whole cake, leaving a 1/2-inch border around the edges. --Re-roll cake into a log, transfer to serving plate and refrigerate. --For the frosting: cream together butter, sugar and cocoa powder until smooth and fluffy. --Add milk, coffee and vanilla, and beat until smooth. Frost cake, then use a fork or knife to decorate and make log look like a tree. Garnish with more powdered sugar and enjoy! Jack's motto is "Do God's work and He will do your work!" Cooking With Jack - http://youtube.com/jakatak69 Jack on the Go - http://youtube.com/jackonthego Facebook Page: http://Facebook.com/CookingWithJack Jack's online recipe library: http://CookingwithJack.com Jack's sauces at: http://TheBestSauces.com WING WARS: http://goo.gl/Lk3QMc BURGER WARS: http://goo.gl/SPsG4 TACO WARS: http://goo.gl/R1K0Q PIZZA WARS: http://goo.gl/yPS1A G+ Page: http://goo.gl/4Dblz0 Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.


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