Yule Logs
Make 2: Serve 12 to 16
(The recipe from Martha Stewart Living December 2009)
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To Make the sugared white pine needles and milk-chocolate pinecones, visit marthastewart.com/holiday-a-to-z. For the Cakes Vegetable oil cooking spray 6 large eggs, separated ¾ cup granulated sugar ¼ cup best-quality unsweetened cocoa powder ¼ cup all-purpose flour For the Assembly Caramel Cream (recipe follows) Cornstarch or confectioners¡¯ sugar for surface 1 pound rolled fondant (sugarcraft.com) Best-quality unsweetened cocoa powder for dusting Sugared white pine needles for serving (optional) Milk-Chocolate pine cones for serving (optional) |
1. Preheat oven to 400o. Make the cakes: Line two 9-by-13-inch rimmed baking sheets with parchment paper, and lightly coat with spray. Beat egg yolks with a mixer on high speed until pale yellow and thick, 4 to 5 minutes. Transfer to a medium bowl.
2. Beat egg whites in a clean mixer bowl on medium speed until soft peaks form, 1 to 2 minutes. Raise speed to medium-high; slowly add sugar, beating until stiff peaks form. Transfer mixture to a large bowl.
3. Fold yolks into egg-white mixture using a rubber spatula, being careful not to deflate whites. Sift cocoa and flour over top; gently fold to combine. Pour into prepared sheets, and gently smooth tops using an offset spatula.
4. Bake until cakes spring back when touched, 9 to 10 minutes. Meanwhile, line 2 wire racks with parchment papers, and lightly coat with spray. Remove cake from oven, and immediately turn out each onto a prepared rack. Peel parchment from cakes. Let stand until cooled completely.
5. Assemble the cakes: Place 2 clean kitchen towels on work surface, and transfer each cake (with parchment) to a towel. Divide caramel cream evenly between cakes. Spread, using an offset spatula, leaving ?-inch border around edges.
6. Tightly roll 1 cake into a log, starting with a short end, removing parchment as you work. Tightly wrap log in kitchen towel. Repeat with remaining cake. Transfer wrapped logs, seam side down, to a baking sheet, and refrigerate until firm, at least 2 hours or up to 2 days.
7. Unwrap each log. Lightly dust work surface with cornstarch or confectioners¡¯ sugar. Roll out half the fondant to ?-inch thickness. Place an 8-by-12 inch food-safe wood-grain texture mat (chineseclayart.com) on fondant, and press hard, using a rolling pin, to make and indentation. Gently remove mat, and generously rub fondant with cocoa. Brush off excess cocoa.
8. Drape 1 cake log with fondant sheet. Shape fondant to fit log using your hands, and trim ends and cut away excess with a paring knife or a pizza cutter. Transfer to a serving platter. Repeat with remaining fondant, cocoa, and cake log. Serve with sugared white pine needles and milk-chocolate pinecones if desired.