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Quick Ginger Bread Yule Log Cake Recipe

Quick Ginger Bread Yule Log Cake Recipe
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★★★★★

4.7 from 30 reviews

This Quick Ginger Bread Yule Log Cake combines warm spices, molasses, and a light mascarpone filling, wrapped in a tender rolled gingerbread cake and finished with fluffy meringue frosting. Decorated with sugared cranberries and fresh rosemary, it’s a festive and elegant holiday dessert that comes together quickly and impresses with its beautiful presentation and balanced flavors.

Ingredients

Scale

Cake Batter

  • 4 eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 cup plain yogurt
  • 1/4 cup molasses
  • 1 1/4 cups cake flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt

Mascarpone Filling

  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup icing sugar
  • 1/2 teaspoon vanilla extract

Meringue Frosting

  • 3 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla flavoring

Sugared Cranberries & Decoration

  • 3 sprigs fresh rosemary
  • 1/4 cup sugared cranberries
  • 1/4 cup fresh cranberries
  • 1/2 cup simple syrup (made from 1/4 cup sugar and 1/4 cup water)
  • 1/2 cup granulated sugar (for sugaring cranberries)

Instructions

  1. Prepare the Cake Batter and Bake: Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Whip the egg whites to stiff peaks in a stand mixer and set aside. In the mixer, beat egg yolks with brown sugar, granulated sugar, and vanilla on low speed. Combine dry ingredients in a separate bowl and gradually add them, along with yogurt and molasses, to the yolk mixture. Mix until smooth, then fold in the whipped egg whites gently. Spread batter evenly in pan and bake for about 10 minutes until edges brown slightly and spring back.
  2. Roll the Cake and Cool: Sprinkle a kitchen towel heavily with powdered sugar. When the cake is done, immediately turn it out onto the towel, parchment side up. Carefully roll the cake with the towel starting from one end. Let it cool rolled up for 1-2 hours at room temperature.
  3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar with 1/4 cup water until sugar dissolves; let cool. Dip each fresh cranberry into syrup, then roll in granulated sugar. Let them dry on a rack, setting aside some for decoration.
  4. Unroll and Fill the Cake: Gently unroll cooled cake while still in the towel, peel off parchment. Whip mascarpone, heavy cream, icing sugar, and vanilla until stiff peaks form. Spread filling evenly on cake, leaving 1/2 inch border. Roll cake back up, transfer to serving tray, and refrigerate 30 minutes to 1 hour.
  5. Prepare and Apply the Meringue: Set up double boiler and whisk egg whites with sugar over it until warm and sugar dissolves. Beat mixture in stand mixer on high until stiff peaks form, then whisk in vanilla. Reserve 1/3 of the meringue for piping.
  6. Decorate and Serve: Cover the entire cake with meringue using offset spatula to mimic log bark texture. Pipe meringue on the ends and smooth. Use a fork to add texture. Torch edges lightly with a blow torch to enhance visual effect. Decorate with fresh rosemary, sugared cranberries, and fresh cranberries. Serve immediately or chill until serving. Best enjoyed the same day, keeps for 1-2 days refrigerated.

Notes

  • Use parchment paper to prevent sticking and help roll the cake easily.
  • The powdered sugar on the towel prevents the cake from sticking and absorbs moisture.
  • You can prepare sugared cranberries a day ahead and store them in an airtight container.
  • If you don’t have a blow torch, you can skip that step or briefly use the oven’s broiler cautiously for light browning.
  • This cake is best enjoyed fresh but can keep refrigerated for up to 2 days conservatively.

Nutrition

Keywords: Gingerbread Yule Log, Holiday Cake, Rolled Cake, Mascarpone Filling, Festive Dessert, Meringue Frosting, Sugared Cranberries

Find it online: https://victoriablair.com/quick-ginger-bread-yule-log-cake-recipe/