Mocha Butter Cream Yule Log Recipe
- 5 eggs, room temperature, separated
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons baking cocoa
- 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts, optional
- MOCHA BUTTER CREAM FROSTING:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon baking cocoa
- 1 teaspoon strong brewed coffee
- Confectioners' sugar, optional
- Chopped nuts, optional
- 1. In a large bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
- 2. Grease a 15-in. x 10-in. x 1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350° for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack.
- 3. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake.
- 4. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Spread over cake; roll up, jelly-roll style, starting from one short end.
- 5. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired. Yield: 14-18 servings.
1 serving (1 slice) equals 233 calories, 17 g fat (10 g saturated fat), 101 mg cholesterol, 175 mg sodium, 19 g carbohydrate, trace fiber, 3 g protein.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.