This year, I tried something for the first time. I made a Yule Log!
This is a White Chocolate Orange Pecan Yule Log with Mixed Silver Dragees Mix and Winter Wonderland Sprinkle mix by Sprinkle Pop.
The orange flavor is so delicious in it. I even added a little Grand Marnier for an extra kick.
First you bake a sponge cake on a shallow baking pan, then spread of layer of frosting over it before you roll it up and decorate it.
The flavors were so delicious. Perfect for the holidays!
Recipe:
4 eggs, separated
2/3 cup sugar
1/4 cup vegetable shortening
1 tsp vanilla extract
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
Buttercream:
1/2 cup butter, softened
3 cups powdered sugar
1/2 tsp vanilla
1/2 cup Chopped pecans
1/4-1/2 cup Orange Juice
2 tsp orange zest
1 tsp Grand Marnier (optional)
White Chocolate Ganache:
1 cup white chocolate chips or a mix of white chocolate chips and white candy melts
1/4 cup heavy cream
Sprinkle Pop Mixed Silver Dragees
Sprinkle Pop Winter Wonderland Sprinkle Mix
Powdered Sugar for dusting.
Directions:
Separate egg whites from the yolks. Whisk the whites in a standing mixer until stiff peaks form. Place egg whites in a separate bowl.
In the standing mix beat egg yolks until light and frothy.
Add shortening, sugar and vanilla. Add in dry ingredients. Detach the bowl from the mixer. Add egg whites to the mixture. Use a rubber spatula and fold in the whites. Don’t over mix.
Spray a 12×18 baking sheet with cooking spray. Line it with parchment paper. Press down so that the paper sticks to the pan. Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 350 degree oven for 10 minutes. Do not over bake.
Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle powdered sugar on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.
For the buttercream,add butter and powdered sugar to a Standing mixer or bowl and beat. Add Orange juice a little at a time until you have a creamy but thick consistency. Add vanilla, zest and Grand Marnier. Mix. Stir in chopped pecans.
Unroll the cake and spread frosting over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting.
In a microwave safe bowl, add white chocolate chips and heavy cream. Microwave for 45-50 seconds until cream is hot, but the chocolate will not look melted. Remove from the microwave and stir until the consistency is smooth.
Remove cake from the refrigerator. Cut off about 1 inch from each side and discard. Place the log on a serving platter. Cut a piece, about 3-4 inches off of one side. Use a small amount of the ganache to stick the piece to the side- back of the cake. Cut a second piece slightly diagonally but around the same size as the first piece. Use the ganache to stick this piece to the top- front area of the cake. Use an off set spatula to completely cover the whole log with the white chocolate ganache. Do not cover the front, back or the fronts of the 2 log pieces. Use the spatula to make lines in the chocolate to resemble tree bark. Sprinkle with Sprinkle Pop Sprinkles.
Place into the refrigerator until ready to serve. Dust with powdered sugar if desired.
