Christmas Yule Log.

Method

Directions

• For the cake: Preheat the oven to 180˚ C. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.

• Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.

• Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted Ór- Real Irish Butter and coffee until combined.

• Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.

• Transfer the mixture to the prepared pan, gently nudging the mixture so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack.

• Place a clean dishtowel on a large wire rack. Dust with 2 tablespoons of powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons of powdered sugar.

• Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool for about 1 hour.

• For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium-high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.

• Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.

• Meanwhile, for the icing: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.

• Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture.