Winter yule log

Winter yule log

A white twist on a yule log, with matcha roll cake and whipped cream filling

The torched meringue creates a gorgeous wood grain effect, but ultimately is too sticky and sweet to eat.

Make the cake

  1. Whisk 3 egg whites, 1/2 tsp salt, and 50g sugar to stiff peaks in a stand mixer.

  2. Meanwhile whisk 3 egg yolks, 50g sugar, 1 tbsp vegetable oil, and 1/2 tsp vanilla by hand until lightened.

  3. Mix a big spoonful of whites into the yolk mixture to loosen. Then fold the whites and yolks together.

  4. Sift 75g cake flour, 1 tbsp matcha powder and 1/2 tsp baking powder over the eggs. Fold gently.

  5. Dollop the batter into a half sheet pan lined with parchment and nonstick spray. Spread the batter very evenly. You do not need to cover the entire pan.

  6. Bake 14-16 minutes at 350°.

  7. Prep a crinkled (softened) parchment paper, sprinkled with cocoa powder. Flip cake onto parchment and roll to cool.

Assemble the roll

  1. Whip 1 cup heavy whipping cream. Gradually add in a 3-4 tablespoons of powdered sugar and powdered freeze dried raspberry to taste.

  2. Spread on unrolled cake, then roll back up. Cover and refrigerate until well chilled.

Frost the log

  1. Whisk 3 egg whites, 170g sugar, 1/2 tsp salt, and 1/8 tsp cream of tartar in the bowl of a stand mixer set over a pot of steaming water. Stir and heat until egg whites reach 165°.

  2. Whip on high until stiff peaks form. Mix in 1/2 tsp vanilla.

  3. Cover the yule log with frosting. Create wood grain texture first with an offset spatula, then a fork for more detail.

  4. Toast with a kitchen torch.

  5. Decorate with meringue mushrooms, rosemary, sugared cranberries, powdered sugar, etc.


Frosting took a long time to cool, maybe cook in a different pan over the double boiler so it doesn't keep so much heat in the bowl?

Not sure I'm a fan of seven minute frosting. Way too sticky, hard to cut, too sweet. Roll cake on its own is more pleasant to eat. Looks nice torched though.