Description
A modern twist on the classic Yule log, combining coffee-soaked sponge cake with luxurious mascarpone cream.
Ingredients
Scale
- 6 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- Cocoa powder for dusting
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a mixing bowl, beat eggs and sugar until pale and fluffy, about 5-7 minutes.
- Gently sift and fold in flour and cocoa powder until just combined.
- Pour the batter evenly into the prepared pan, smoothing it out with a spatula.
- Bake for 12-15 minutes, or until the cake springs back and a toothpick comes out clean.
- Turn the baked cake onto a cocoa-dusted kitchen towel, rolling it up with the towel, and let it cool completely.
- In another bowl, whip heavy cream until soft peaks form, then fold in mascarpone.
- In a shallow dish, combine cooled coffee and coffee liqueur.
- Unroll the cooled cake and brush liberally with the coffee mixture. Spread half of the mascarpone mixture over the cake, then roll it back up (seam side down).
- Frost the outside with the remaining mascarpone, dust with cocoa powder, and sprinkle chocolate shavings on top.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
This cake can be made a day in advance for deeper flavors. Ensure it remains covered to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg