Chocolate Yule Log

Yield: 12 servings.



5 eggs, separated
1 cup Huletts white sugar, divided
½ cup cake flour
¼ cup baking cocoa
¼ teaspoon salt
½ teaspoon cream of tartar

1 cup heavy whipping cream
½ cup Huletts castor sugar
1-½ teaspoons instant coffee granules

⅓ cup butter, softened
⅓ cup baking cocoa
2 cups Huletts icing sugar
1-½ teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk



  1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add ½ cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
  2. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
  3. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with castor sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack. In a bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within ½ in. of edges. Roll up again. Place on serving platter; chill.
  4. In a bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.