The gingerbread Yule log is a traditional dessert with its roots in European pastry, particularly in France and Switzerland, where it is known as "Bûche de Noël." This Christmas delight mimics the shape of a tree log, symbolizing the yule log that was traditionally burned in homes to celebrate the winter solstice. In Latin America, this dessert has been adapted and is commonly prepared during the holiday season, maintaining the festive and family-oriented essence that characterizes it. In some countries, it is also known as "Ginger Swiss Roll" or simply "Rolled Gingerbread Cake," but always preserving the spirit of Christmas in every bite.
Ginger yule log
How to Prepare Gingerbread Yule Log
In a mixing bowl, beat the egg yolks at high speed until thickened, approximately 3 minutes.
Incorporate the molasses and butter.
In another bowl, beat the egg whites until foamy.
Gradually add the sugar, beating until soft peaks form.
Gently incorporate into the egg yolk mixture.
Combine the dry ingredients.
Gently incorporate into the egg mixture until well combined.
Line a greased 15x10x1 inch baking pan with wax paper.
Grease and flour the paper.
Spread the batter into the pan.
Bake at 190°C (375°F) for 9-12 minutes or until the cake springs back when lightly touched.
Turn out onto a linen towel dusted with powdered sugar.
Remove the paper and roll the cake up in the towel, starting with the short end.
Let cool on a wire rack.
Meanwhile, beat the first five filling ingredients in a bowl until soft peaks form.
Unroll the cake.
Spread with half of the filling.
Roll up again.
Spread the remaining filling over the cake.
Sprinkle with cinnamon if desired.
Ingredients:
Eggs, Molasses, Butter, Sugar, Wheat flour, Baking powder, Baking soda, Cinnamon, Ginger, Cloves, Salt, Whipping cream, Powdered sugar, Vanilla extract.
Ingredients (14)
- Eggs
- Molasses
- Butter
- Sugar
- Wheat flour
- Baking powder
- Baking soda
- Cinnamon
- Ginger
- Cloves
- Salt
- Whipping cream
- Powdered sugar
- Vanilla extract
Instructions (26 steps)
- 1 In a mixing bowl
- 2 beat the egg yolks at high speed until thickened
- 3 approximately 3 minutes
- 4 Incorporate the molasses and butter
- 5 In another bowl
- 6 beat the egg whites until foamy
- 7 Gradually add the sugar
- 8 beating until soft peaks form
- 9 Gently fold into the egg yolk mixture
- 10 Combine the dry ingredients
- 11 Gently fold into the egg mixture until well blended
- 12 Line a greased 15x10x1 inch baking pan with waxed paper
- 13 Grease and flour the paper
- 14 Spread the batter into the pan
- 15 Bake at 190°C (375°F) for 9-12 minutes or until the cake springs back when lightly touched
- 16 Invert onto a linen towel dusted with confectioners\" sugar
- 17 Remove the paper and roll the cake up in the towel
- 18 starting with the short end
- 19 Cool on a wire rack
- 20 Meanwhile
- 21 beat the first five filling ingredients in a bowl until soft peaks form
- 22 Unroll the cake
- 23 Spread with half of the filling
- 24 Roll up again
- 25 Spread the remaining filling over the cake
- 26 Sprinkle with cinnamon if desired
Nutritional Information
Calories:
287 kcal
Protein:
0g
Carbohydrates:
47g
Fat:
24g
Azúcar:
0g
Sodio:
7mg