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Found this at The Pioneer Woman site: https://www.thepioneerwoman.com/food-cooking/recipes/a33943671/yule-log-recipe/
Ingredients:
FOR THE CAKE:
- 4 tbsp.
salted butter, melted, plus more for the pan
- 6
large eggs, separated
- 1/4 tsp.
cream of tartar
- 1/4 tsp.
kosher salt
- 3/4 c.
granulated sugar
- 3/4 c.
all-purpose flour
- 1/4 c.
unsweetened cocoa powder
- 1/2 tsp.
baking powder
- 1 tsp.
pure vanilla extract
- 1/4 c.
strong brewed coffee, at room temperature
- 1/4 c.
powdered sugar
FOR THE FILLING:
- 4 oz.
cream cheese, at room temperature
- 1/2 c.
powdered sugar, sifted
- 1 c.
heavy cream
- 1 tsp.
vanilla extract
FOR THE FROSTING:
- 12 oz.
semisweet chocolate, chopped
- 3/4 c.
heavy cream
- 1 tbsp.
light corn syrup
-
Rosemary sprigs and pomegranate seeds, for garnish
Directions:
- To make the cake: Preheat the oven to 350°F. Butter a 12-by-17-inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
- In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium-high speed until frothy. Add 1/4 cup of the granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
- In a medium bowl, sift together the flour, cocoa powder, and baking powder. 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 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 batter to the prepared pan, gently nudging the batter 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 over-bake or the cake will crack.
- Place a clean dish towel on a large wire rack. Dust the cake with 2 tablespoons of the 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 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 about 1 hour.
- To make the filling: In a large bowl, beat the cream cheese with an electric 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 frosting: To a medium bowl, add the chocolate. In a saucepan, bring the heavy cream and corn syrup to a simmer, 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. Garnish with rosemary sprigs and pomegranate seeds.
