Raspberry Vanilla Yule Log

Ever since I’ve been old enough to whip egg whites (six and a half years old, to be precise), I’ve been making special desserts for the holidays. The yule log was an absolute classic in our family. Carefully and lovingly prepared, it reigned supreme on the dessert table.
 

Preparation

  1. Preheat oven to 350°F (180ºC). Line a baking sheet with parchment paper and set aside. Separate egg yolks from whites.
  2. In a bowl, beat egg whites until they form soft peaks. Gradually add half the granulated sugar (⅓ cup). Continue to beat eggs until they form stiff peaks. Set aside.
  3. In another bowl, with clean beaters, beat egg yolks. Add remaining granulated sugar (⅓ cup) and vanilla. Beat until mixture triples in size. Add melted butter to combine. Using a sifter, add flour, baking powder and salt. Fold dry ingredients into batter. (This means you gently fold over the egg mixture to add air.) Using the same method, gently fold in egg whites in small batches.
  4. Gently spread batter onto baking sheet. Bake in the oven approx. 12 minutes or until cake springs back when touched.
  5. Flip cake over onto a clean dishcloth dusted with granulated sugar. Remove baking sheet, making sure parchment paper stays on cake. Roll cake in dishcloth along with parchment paper. Cool completely on a rack.
  6. Prepare icing. Beat butter with 1 cup icing sugar and vanilla until smooth. Add rest of powdered sugar, alternating with cream. Beat until icing is fluffy and smooth.
  7. Gently unroll log. Remove parchment paper. Spread half of vanilla icing on cake. Spread raspberry jam on top of icing. Roll up again. Place log on a serving dish and decorate with rest of icing.
  8. Decorate log with fresh raspberries and dust with icing sugar. Enjoy!

Ariane Paris

Quebec, Quebec

A number of years ago, I had to deal with the reality of being lactose intolerant. The most sensible solution was to cook for myself.

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