Gingerbread Yule Log

Ingredients:

Sponge Cake:

• 4 large eggs, separated at room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (85g) fancy molasses
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour, sifted
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Topping:

• 2 1/2 cups (580g) whipping cream
• 3 Tablespoons powdered sugar
• 3 teaspoons rum extract

Sugar Topping:

• 1 Tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Directions:

1. Preheat oven to 350°F. Line a jelly roll pan with parchment paper and grease the sides of the pan. Set aside.
2. Using a stand mixer on medium speed beat egg whites until soft peaks form. Slowly add sugar (about one tablespoon at a time) and beat on high until stiff peaks form. Set aside.
3. In another bowl (or clean the existing bowl) beat egg yolks and molasses until pale and thickened, approximately 4 minutes. Beat in vanilla.
4. In another bowl mix sifted flour, baking powder, ginger, cinnamon, nutmeg, cloves and salt together. Set aside.
5. Gently fold egg white mixture into yolk mixture, alternating with dry ingredients. Make three additions of egg whites and two of dry (be sure not to stir the batter but to fold the batter, this will create a light and airy cake).
6. Once combined, spread the batter evenly on prepared baking sheet and smooth the top (it's best to use an offset spatula).
7. Bake for 10 minutes or until top springs back when lightly touched.
8. While cake is baking, lay out a clean tea towel and dust the surface with powdered sugar.
9. Once the cake is baked and still hot, use a sharp knife around the edges to release the cake. Carefully turn the cake over onto the sugared tea towel. Peel off the parchment paper and dust the cake with powdered sugar (this is so the cake doesn't stick to the tea towel).
10. Starting at one of the short edges gently roll the cake with the tea towel. Let the cake cool while rolled up in the tea towel.
11. Meanwhile in a large bowl add whipping cream, powdered sugar and rum extract. Whip until soft peaks form, set aside.
12. Once cake is cooled, gently unroll. Top the cake with half the whipping cream and spread out evenly (reserve half the cream to cover the log).
13. Carefully and gently re-roll into a log, making sure not to press out the filling.
14. Using a large serrated knife cut cake about 2-3 inches from the edge on a diagonal (this will be the branch on your log).
15. Place the larger log on a serving tray to decorate.
16. Now place the smaller log (the diagonal cut) on the side of the longer log, approx. 1-2 inches up the log (see images for a reference).
17. Cover the logs with the rest of the whipping cream, leaving the cut edges exposed. Smooth the surface and then using a fork draw random lines down the cake to resemble bark.
18. In a small bowl add sugar, cinnamon and cloves together. Sprinkle overthe log.
19. Let cake rest for 30 minutes before serving.

Notes:

• Cake will last 2-3 days stored in the fridge.
• If you don't have rum extract, you can brush the cake with rum instead.
• Decorate with fresh or sugared rosemary and cranberries, see how to make sugared fruit here.

Thanks to Baking For Friends