The Yule Log is a traditional dessert that traces its origins to Europe, particularly in France, where it is known as "Bûche de Noël". It was originally created to celebrate the Christmas holidays and symbolize the log that families used to burn in the fireplace, a custom to welcome the winter solstice. In Latin America, this delicious dessert has been adopted and adapted with different names and variants depending on the region; for example, in Mexico and some Central American countries, it is commonly known as "Tronco de Navidad", while in Argentina and Uruguay it retains the French name or is simply called "Brazo gitano" when filled and rolled with dulce de leche or cream.
This recipe combines a fluffy sponge cake with a creamy filling and a chocolate glaze, carefully decorated to simulate the bark of a tree, making it the centerpiece of the Christmas table, evoking warmth and family tradition during the holidays.
How to Make Yule Log III
Preheat the oven to 375 degrees.
Line a 15-1/2x10-1/2x1" jelly-roll pan with waxed paper or parchment paper.
Grease the pan evenly to prevent the batter from sticking.
Mix the flour, cocoa, baking powder, and salt in a bowl and set aside.
Beat the eggs in a small mixer bowl at high speed until very thick and lemon-colored, 3 to 5 minutes.
Pour the eggs into a large mixer bowl if you used a small one, and gradually beat in the granulated sugar.
Add the water and vanilla, beating at low speed.
Gradually add the flour mixture, beating only until the batter is smooth.
Pour the batter into the pan, spreading it to the corners for an even thickness.
Bake until a wooden pick inserted in the center comes out clean, 12 to 15 minutes.
Loosen the cake from the edges of the pan carefully.
Turn the cake upside down onto a towel generously sprinkled with confectioners' sugar.
Carefully remove the waxed paper.
Trim any stiff edges of the cake if necessary for a clean finish.
While still warm, roll the cake up with the towel from the narrow end to form the roll.
Cool the roll on a wire rack for 30 to 60 minutes to set the shape.
Beat the whipping cream with 2 tablespoons of sugar and the instant coffee in a cold bowl until stiff.
Unroll the cake carefully to avoid breaking it.
Spread the coffee whipped cream filling over the cake, reserving about 3 to 4 tablespoons in a small bowl.
Reroll the cake, using the towel to help if necessary.
Cut a piece from one end of the roll on a diagonal, from one inch at the narrow part to two inches at the wide part, and set aside.
Prepare the frosting by mixing the cocoa and margarine, then stir in the confectioners' sugar, flavoring, and hot water until it reaches a spreading consistency.
Place the reserved slice on the frosted log; the frosting should hold it in place, or use a toothpick if necessary to make it look like a cut-off branch.
Frost the sides of the slice as well, blending them with the main part of the log for a realistic look.
Use the reserved coffee whipped cream to cover the ends of the log and the top of the "cut-off branch".
Now comes the fun part: using a fork—preferably one with slightly spaced tines—draw the tree bark by dragging the fork through the soft frosting to create texture.
Rinse the fork and draw the circular rings on the ends to simulate the inside of the log.
