Irresistible Gingerbread Yule Log Cake for Cozy Holiday Cheer
Enjoy the festive Irresistible Gingerbread Yule Log Cake filled with creamy mascarpone and delightful spices, perfect for holiday gatherings.
Servings: 10 slices
Calories: 300kcal
Equipment
- Oven
- Jelly Roll Pan
- Mixing bowls
- Electric mixer
- plastic wrap
Ingredients
For the Cake
- 1 cup All-Purpose Flour Consider using gluten-free flour for a gluten-free version.
- 1 teaspoon Ground Ginger Adds signature warmth and zing.
- 1 teaspoon Cinnamon Enhances the cozy gingerbread essence.
- 3 large Eggs Fresh eggs yield the best results.
- 3/4 cup Granulated Sugar Try reducing the amount for a less sweet option.
For the Filling
- 1 cup Mascarpone Cheese Cream cheese works as a tangy substitute.
- 1 cup Heavy Cream Use whipped coconut cream for a dairy-free alternative.
- 1 teaspoon Vanilla Extract Pure vanilla extract is best for flavor.
For the Dusting
- 1 cup Powdered Sugar Essential for achieving that classic snowy appearance.
Instructions
Preparation
- Preheat Oven: Begin by setting your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and give it a light grease.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and a pinch of salt.
- Beat Eggs and Sugar: In a separate bowl, beat together the eggs and granulated sugar until light and fluffy—about 5 minutes.
- Combine Mixtures: Fold the dry ingredients into the egg and sugar mixture gently.
- Bake the Cake Roll: Pour the batter into the lined pan, spreading it evenly. Bake for 12-15 minutes.
- Cool and Fill: Allow the cake to cool slightly, then transfer it onto a powdered sugar-dusted towel. Spread the mascarpone filling evenly, then roll tightly.
- Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour before serving.
Notes
Optional: Garnish with crushed nuts or a drizzle of chocolate for a festive touch.