Doreen's Yule Log
Preparation: 40 min.
Cooking: 10 min.
Total: 50 min.
- 3/4 Cup sifted flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs , warmed to room temperature
- 3/4 Cup sugar
- 4 Tbsp confectioner's sugar
- 1/2 package chocolate instant puddings
- 2 Cup whipping cream
- 1 Cup dark cherry fruit spread , optional
Sift flour with baking powder and salt. Set aside. At high speed, beat eggs until thick and lemon-colored. Beat in sugar 2 Tbsp at a time, then beat 5 minutes longer until thick. With spatula gently fold in flour mixture until combined.
Turn into a lightly greased and wax-lined 15x10 inchjelly roll pan. Bake 9 minutes at 400 ℉ until surface is springy.
On a clean towel sift confectioner's sugar to form a 10x15 inch rectangle. Invert cake onto sugared towel, peel off wax paper, and roll up - towel and all - from the narrow end. Place seam down on rack to cool, about 20 minutes.
In a bowl, beat the instant chocolate pudding and whipping cream. Unroll cake and remove towel. Top with a layer of dark cherry fruit spread (optional) and a layer of the sweetened whipped cream. Roll up the cake again from narrow end. Slice a 1 inch to 1.5 inch piece off the end and place at mid-section along the side (for branch effect). Frost with remaining whipped cream. With a fork, impress grooves into the whipped cream to imitate bark and wood grain.
Decorate as desired. Suggestions: red and green M&Ms, Craisins, plastic holly, plastic evergreen branches.