If you're looking to bring a bit of festive flair to your holiday table, this Gingerbread Yule Log might just do the trick. Combining the warm spices of gingerbread with a creamy mascarpone filling and a rich chocolate ganache, it's a decadent treat that captures the spirit of the season.
The star of our recipe is the all-purpose flour, providing the structure for the cake. To give the cake its rise, we use baking powder and baking soda. The spices – ground ginger, cinnamon, and cloves – are essential in creating the signature gingerbread flavor. Salt is a small but mighty ingredient that enhances the taste of other components.
We separate the eggs to create a light, airy texture by beating the whites to stiff peaks. The granulated sugar sweetens the cake, while molasses adds depth and moisture. Melted unsalted butter adds richness and flavor.
For the filling, mascarpone cheese gives a luxurious creaminess, sweetened by powdered sugar and flavored with vanilla extract. Heavy cream lightens the filling, making it smooth and luscious.
Finally, the dark chocolate and heavy cream come together to form a silky ganache, perfect for coating the yule log.
This Gingerbread Yule Log pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, garnish with candied ginger or a sprinkle of edible gold dust before serving.
First, preheat your oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper, ensuring you leave some overhang for easy removal later. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set this aside for now.
Next, take a large bowl and beat together the egg yolks and granulated sugar until the mixture is thick and pale. This will take about 3-5 minutes. Then, mix in the molasses and melted butter until everything is well combined.
In a separate bowl, beat the egg whites until they form stiff peaks. This step is crucial for a light and airy cake, so be patient. Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate them. Gradually fold in the dry ingredients until you have a smooth batter.
Spread the batter evenly into your prepared pan, smoothing out the top. Bake for 10-12 minutes, just until the cake springs back when lightly touched. While it's baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Once the cake is done, carefully turn it out onto the prepared towel, peeling off the parchment paper. Starting from the short end, roll the cake with the towel and let it cool completely. This step helps the cake hold its shape later.
For the filling, beat together the mascarpone, powdered sugar, vanilla, and heavy cream until smooth and thick. Once the cake has cooled, unroll it gently and spread the filling evenly across the surface. Roll it back up, this time without the towel.
To make the ganache, heat the heavy cream until it simmers, then pour it over the chopped chocolate. Let it sit for about 5 minutes before stirring until smooth. Spread the ganache over the rolled cake, ensuring it's evenly coated.
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