Name: Gingerbread Yule Log Cake: A Sweet Twist on a Holiday Tradition
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 10
Ingredients: 4 large eggs; 100 g granulated sugar; 90 g all-purpose flour; 1 tsp baking powder; 1 tbsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; 2 tbsp molasses or honey; 2 tbsp melted butter; ½ tsp salt; 1 tsp vanilla extract; 200 ml heavy cream; 2 tbsp powdered sugar; 1 tbsp cream cheese or mascarpone (optional, for richness); 2 tbsp powdered sugar (for dusting); Optional: chocolate ganache, caramel drizzle, crushed ginger cookies, or sugared cranberries

Ingredients

Scale

For the Sponge Cake:

4 large eggs
100 g granulated sugar
90 g all-purpose flour
1 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp molasses or honey
2 tbsp melted butter
½ tsp salt
1 tsp vanilla extract

For the Cream Filling:

200 ml heavy cream
2 tbsp powdered sugar
1 tbsp cream cheese or mascarpone (optional, for richness)

For Decoration:

2 tbsp powdered sugar (for dusting)
Optional: chocolate ganache, caramel drizzle, crushed ginger cookies, or sugared cranberries

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 180°C (350°F). Line a 30×40 cm baking tray with parchment paper. Dust a clean kitchen towel lightly with powdered sugar and keep it ready.
Step 2: In a bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: In another bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes, until pale and thick.
Step 4: Gently fold the dry ingredients into the egg mixture. Add the molasses (or honey), melted butter, and vanilla extract. Stir carefully until smooth and evenly blended.
Step 5: Pour the batter into the prepared tray and spread evenly. Bake for 10–12 minutes, until the surface springs back when touched lightly.
Step 6: Remove from the oven. Quickly invert the sponge onto the sugared towel. Peel off the parchment paper, then roll the sponge gently with the towel inside while still warm. This prevents cracking. Allow to cool completely.
Step 7: Prepare the filling by whipping heavy cream with powdered sugar until soft peaks form. If using cream cheese or mascarpone, fold it in gently.
Step 8: Once the sponge is cool, unroll it carefully. Spread the whipped cream evenly, leaving a small border around the edges. Roll it back up tightly, this time without the towel.
Step 9: Wrap the log in parchment paper and refrigerate for 1 hour to set.
Step 10: Trim both ends for a clean look. Dust with powdered sugar, or decorate with ganache, crushed cookies, or cranberries before serving. Slice and enjoy!

Notes

Always roll the sponge while it’s warm to avoid cracks.

If the batter feels thick, add 1 tbsp of milk to lighten it.

The cake can be made a day ahead and stored in the refrigerator.

You can freeze the log for up to one month. Thaw overnight in the fridge before serving.

For a dairy-free version, replace heavy cream with coconut cream.

Author: Emily
Prep Time: 20
Cook Time: 12