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Quick Ginger Bread Yule Log Cake Recipe

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★★★★★

4.6 from 111 reviews

This Quick Ginger Bread Yule Log Cake combines warm spices and rich molasses in a light, airy sponge rolled with a creamy mascarpone filling and topped with a glossy meringue frosting. Decorated with sugared cranberries and fresh rosemary, it’s a festive dessert perfect for the holiday season, offering a beautiful presentation and comforting flavors with a quick, straightforward baking process.

Ingredients

Scale

For the Cake:

  • 1/4 tsp allspice
  • 1/2 cup packed dark brown sugar
  • 4 eggs, separated
  • 1/4 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup molasses (unsulphured)
  • 1 tsp vanilla extract
  • 1/4 cup plain yogurt
  • 1 1/4 cups cake flour
  • 1 tbsp ground ginger
  • 1/4 tsp salt

For the Mascarpone Filling:

  • 1 cup heavy cream (at least 36% milk fat)
  • 1/2 tsp vanilla extract
  • 1/3 cup powdered sugar
  • 1 cup mascarpone cheese

For the Meringue Frosting:

  • 1 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 3 egg whites

For the Sugared Cranberries and Garnish:

  • 1/4 cup fresh cranberries (firm, bright red)
  • 1/2 cup simple syrup (made from 1/4 cup sugar and 1/4 cup water)
  • 1/4 cup sugared cranberries
  • 1/2 cup granulated sugar
  • 3 sprigs fresh rosemary

Instructions

  1. Prepare the Cake Batter and Bake: Preheat the oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment paper. In a stand mixer with a whisk attachment, whip the egg whites to stiff peaks; transfer to a large bowl and set aside. Fit the mixer with a paddle attachment and place the egg yolks inside. On low speed, gradually add the brown sugar, granulated sugar, and vanilla extract until combined. In a separate bowl, mix all dry ingredients. Add the dry mix, yogurt, and molasses to the mixer and blend until smooth. Fold in the whipped egg whites gently until combined. Pour the batter evenly into the prepared pan and bake about 10 minutes until edges brown slightly and cake springs back when touched.
  2. Roll the Cake and Cool: While baking, prepare a kitchen towel by dusting it heavily with powdered sugar. When cake is done, immediately invert it onto the sugared towel, leaving the parchment paper on top. Starting from one end, roll the cake up with the towel inside to prevent sticking. Let it cool 1-2 hours at room temperature in the rolled form.
  3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until dissolved, then let cool. Dip each fresh cranberry into the syrup, then roll in granulated sugar. Dry on a rack until ready to garnish. Optionally sugar only some cranberries for visual contrast.
  4. Unroll and Fill the Cake: Carefully unroll the cooled cake while keeping it in the towel to avoid tearing. Peel away the parchment paper. In a stand mixer fitted with a whisk, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract; whip until stiff peaks form. Spread the filling evenly over the cake leaving about 1/2 inch margin. Roll the cake back up and transfer to a serving tray. Refrigerate for 30 minutes to 1 hour to set.
  5. Prepare and Apply the Meringue: Set up a double boiler. Whisk sugar and egg whites together over simmering water until the mixture is warm and sugar dissolves. Transfer to a stand mixer and whip at high speed until stiff peaks form. Add vanilla and whip to combine. Reserve about one-third of the meringue in a piping bag.
  6. Decorate and Serve: Use an offset spatula to spread the remaining meringue roughly all over the rolled cake to mimic a log texture. Use the meringue in the piping bag to cover the ends and refine decoration. Create bark-like texture by dragging a fork across the surface. Lightly torch the meringue with a blow torch to highlight ridges. Garnish with fresh rosemary, fresh cranberries, and sugared cranberries. Serve immediately or refrigerate and consume within 1-2 days for best freshness.

Notes

  • Roll the cake immediately after baking while still warm to prevent cracking.
  • Use dark brown sugar for a richer, deeper flavor in the cake.
  • Ensure egg whites are whipped to stiff peaks for a light, airy cake texture.
  • The cake is best eaten the same day but keeps well refrigerated up to 2 days.
  • If the cake cracks during rolling, the meringue frosting will cover imperfections.
  • Use a blow torch carefully on the meringue for a toasty effect without burning.
  • Simple syrup can be stored in the fridge for later use on cranberries or desserts.

Keywords: Gingerbread, Yule Log, Christmas Cake, Holiday Dessert, Mascarpone Filling, Meringue Frosting, Sugared Cranberries, Festive Cake

Find it online: https://dinewithdylan.com/quick-ginger-bread-yule-log-cake-recipe/