Yule log Cake | Eggless Christmas Special Yule log Cake

Eggless Yule log Cake

We are down to last two recipes. For Y, I am going to share Christmas cake roll recipe famous in Swiss, Belgium and other European countries. It’s the Yule Log cake or Yule log roll. Yule log is a delicious, moist vanilla cake rolled and shaped to look like a tree branch which then smothered with chocolate whipped cream frosting. This recipe is surely a feast for the eyes and mouth.

I was able to let go the fortune cookies and settle with butter cookies for X. But with Yule log, I couldn’t do it. I simply couldn’t let go of this cake with the other alternative recipe that’s from Finland. I know, I am not a cake pro and I know I struggle with cake decorations and I know I have to try and roll an eggless cake. But in spite of all these, I couldn’t let go of this recipe. I kept postponing the preparation as was super nervous but finally decided to let my fear go off and baked this last Saturday. 

Eggless Yule log Cake

I know there is a lot of room for improvement. My rolls aren’t perfect, and edges slightly broke too. But this cake provided me with that boost and confidence required for baking cakes other than Tres Leches.  Yes, there were flaws in the look (my log looks more like a car) but absolutely no flaws in the taste, even if I say so myself. :-) I shared this cake with one of our friends too, and they enjoyed it and needless to say about the family members. They came back for second and thirds.  

I saw this recipe on YouTube once somewhere around December and learnt the decorating procedure that’s it. I just remembered the rolling process from that video, so just followed that and for the ingredients and recipe, I went with my own. I followed my sponge cake recipe for the base but replace oil with butter and milk to add that richness. That did the whole trick.  I don’t have a swiss roll pan, so I used my rectangular cake pan.  As the recipe procedure is quite lengthy, I will stop my write up here and get into recipe right away, err after the recap, 

  • Day 25| 2015 – Eggless Macadamia Nuts and white chocolate chip cookie
  • Day 25 | 2016 – Yam Roast
  • Day 25 | 2017 – Y | Yule log Cake

    Eggless Yule log Cake

Ingredients:

 For the Sponge Cake:

  • Maida/All purpose flour – 1.5 cups
  • Yogurt – 1 cup
  • Granulated Sugar – 3/4 cup
  • Baking soda – 1/2 tsp
  • Baking powder – 1.25 tsp
  • Salt – a pinch
  • Butter – 1/2 cup / 1 stick at room temperature
  • Vanilla essence – 1.5 tsp
  • Milk – 1 tbsp

For the frosting:

  • Semi-sweet Chocolate Chips – 1.5 cups
  • Whipping Cream – 2 cups
  • Sugar – 8 tbsps

For decoration:

  • Cocoa Powder – 2 tsps
  • Raspberries – few
  • Mint leaves – few leaves

Steps:   

Sponge Cake Preparation:

  • Preheat the oven to 350 deg F.
  • Place the parchment paper on the regular cake pan and grease it generously.
  • Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
  • Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
  • The mixture will be emulsified now. Add the vanilla extract and whisk again.
  • Now slowly pour the butter and whisk the mixture. Then add the milk and stir it once.
  • Sieve the APF to this wet mix and combine gently.
  • Make sure there aren’t any lumps. Pour this cake batter into the cake pan and spread it thin like below. Mine was approximately 1/3 inch thickness and 11 X 11 inches in the measure.

  • Bake the cake for about 30 minutes.
  • Let it cool for 15 min before rolling.

Preparing the frosting:

  • While the cake is baking, melt the chocolate chips in your preferred way. I used the double boiler method like above.

  • Add 2 cups of heavy whipping cream and sugar in a wide bowl and using hand mixture whisk it nicely until soft peaks are formed.
  • At this stage add the melted chocolate and mix it again until stiff peaks are formed.

Rolling and decorating the cake:

  • After minutes, roll the cake with the parchment paper and let it rest for 10 minutes.
  • Then unroll the cake and now apply the chocolate frosting over the cake like below.

  • After that, roll the cake alone without the parchment paper. As you can see, my rolls weren’t that perfect. But the chocolate covered it up all.
  • Now cut about 2 inches of the cake from either end diagonally. We will place this on top of the roll to give the log/branch look.
  • I transferred the cake to the serving plate at this stage; it is easy to move it now than later.

  • Now apply the chocolate frosting on the main roll and cover it up completely.
  • Then place the small log on top and apply the frosting all over again.
  • Using a fork, draw branch patterns to give ridged appearance.
  • Now drizzle the cocoa powder on top of the cake and decorate it with raspberries and mint leaves.

That’s it. The Yule log cake is ready.

Notes:

  • I went with my vanilla sponge cake for the base. You can use any chocolate cake or your preferred sponge cake for the base.
  • Instead of whipped cream frosting, you can use buttercream frosting too.
  • I did not refrigerate the rolls after applying the chocolate coat. However, you can cool for about 30 minutes in the fridge for a firm roll.
  • Do not bake the cake for more than 30 minutes, as they become stiff and rolling might become involved. Spread the cake batter as thinly as possible as the sponge cake will raise generously. Mine was slightly on the thicker side, and the above two points could have been the reason for rolls cracking in between.
  • The sky is the limit for the decoration. You can mimic the branch and bark effect as you prefer.

Eggless Yule log Cake

Yule Log Cake | Eggless Christmas Special Yule Log Cake
Eggless Yule log is a delicious, moist vanilla cake rolled and shaped to look like a tree branch which then smothered with chocolate whipped cream frosting.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
For the Sponge Cake
  1. Maida/All purpose flour - 1.5 cups
  2. Yogurt - 1 cup
  3. Granulated Sugar - 3/4 cup
  4. Baking soda - 1/2 tsp
  5. Baking powder - 1.25 tsp
  6. Salt - a pinch
  7. Butter - 1/2 cup / 1 stick at room temperature
  8. Vanilla essence - 1.5 tsp
  9. Milk – 1 tbsp
For the frosting
  1. Semi-sweet Chocolate Chips – 1.5 cups
  2. Whipping Cream – 2 cups
  3. Sugar – 8 tbsps
For decoration
  1. Cocoa Powder – 2 tsps
  2. Raspberries – few
  3. Mint leaves – few leaves
Steps
    Sponge Cake Preparation
    1. Preheat the oven to 350 deg F.
    2. Place the parchment paper on the regular cake pan and grease it generously.
    3. Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.
    4. Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.
    5. The mixture will be emulsified now. Add the vanilla extract and whisk again.
    6. Now slowly pour the butter and whisk the mixture. Then add the milk and stir it once.
    7. Sieve the APF to this wet mix and combine gently.
    8. Make sure there aren't any lumps. Pour this cake batter into the cake pan and spread it thin like below. Mine was approximately 1/3 inch thickness and 11 X 11 inches in the measure.
    9. Bake the cake for about 30 minutes.
    10. Let it cool for 15 min before rolling.
    Preparing the frosting
    1. While the cake is baking, melt the chocolate chips in your preferred way. I used the double boiler method like below.
    2. Add 2 cups of heavy whipping cream and sugar in a wide bowl and using hand mixture whisk it nicely until soft peaks are formed.
    3. At this stage add the melted chocolate and mix it again until stiff peaks are formed.
    Rolling and decorating the cake
    1. After minutes, roll the cake with the parchment paper and let it rest for 10 minutes.
    2. Then unroll the cake and now apply the chocolate frosting over the cake like below.
    3. After that, roll the cake alone without the parchment paper. As you can see, my rolls weren’t that perfect. But the chocolate covered it up all.
    4. Now cut about 2 inches of the cake from either end diagonally. We will place this on top of the roll to give the log/branch look.
    5. I transferred the cake to the serving plate at this stage; it is easy to move it now than later.
    6. Now apply the chocolate frosting on the main roll and cover it up completely.
    7. Then place the small log on top and apply the frosting all over again.
    8. Using a fork, draw branch patterns to give ridged appearance.
    9. Now drizzle the cocoa powder on top of the cake and decorate it with raspberries and mint leaves.
    10. That’s it. The Yule log cake is ready.
    Notes
    1. I went with my vanilla sponge cake for the base. You can use any chocolate cake or your preferred sponge cake for the base.
    2. Instead of whipped cream frosting, you can use buttercream frosting too.
    3. I did not refrigerate the rolls after applying the chocolate coat. However, you can cool for about 30 minutes in the fridge for a firm roll.
    4. Do not bake the cake for more than 30 minutes, as they become stiff and rolling might become involved. Spread the cake batter as thinly as possible as the sponge cake will raise generously. Mine was slightly on the thicker side, and the above two points could have been the reason for rolls cracking in between.
    5. The sky is the limit for the decoration. You can mimic the branch and bark effect as you prefer.
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

    Sending this cake to valli’s Anniversary event at cooking for all seasons.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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    22 thoughts on “Yule log Cake | Eggless Christmas Special Yule log Cake

    1. Sapana

      The Yule log cake takes me four years back when I tried making it. It’s really a tough job to make eggless one, you did a great job.

    2. Beautiful Yule log Vidya, love that it is eggless. A tip I can offer is to roll the cake as soon as it’s out of the oven. I was very skeptical about it the first time but it works like a charm, no cracks whatsoever. The chocolate frosting looks scrumptious!

    3. you have done a awesome job, dont be harsh with yourself..the log looks wonderful.I had decided on the log myself, but gave up because of frosting.It is pretty hard to make a eggless sheet cake and roll..so a pat on the back:))

    4. Yule log cake rocks, this is a must in our Christmas dinner table. And i loved that you have baked the sponge as eggless, well done Vidhya, very pretty looking cake.

    5. Sowmya:)

      you have to bake more. That yule log looks so tempting and drool worthy. No wonder your family came for seconds and thirds. Keep baking!

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