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Quick Ginger Bread Yule Log Cake Recipe

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4.8 from 111 reviews

This Quick Ginger Bread Yule Log Cake is a festive and flavorful holiday dessert featuring a soft, spiced gingerbread cake rolled with a creamy mascarpone filling and topped with a glossy meringue frosting. Accented with sugared cranberries and fresh rosemary, the cake combines traditional Christmas flavors with a light, elegant presentation, perfect for celebrations and gatherings.

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
  • 1/2 cup simple syrup (made from 1/4 cup sugar and 1/4 cup water)
  • 1/4 cup granulated sugar (for coating cranberries)
  • 3 sprigs fresh rosemary

Instructions

  1. Prepare the Cake Batter and Bake: Preheat your oven to 350°F (175°C). Line a 10×15 jelly roll pan with parchment paper. Whip the egg whites in a stand mixer with a whisk attachment until stiff peaks form, then set aside. Using the paddle attachment, beat the egg yolks on low speed gradually adding the brown sugar, granulated sugar, and vanilla extract. In a separate bowl, mix all dry ingredients together, then add them to the mixer along with yogurt and molasses. Scrape down the sides and mix until smooth. Gently fold in the whipped egg whites until the batter is combined. Spread the batter evenly in the prepared pan and bake for about 10 minutes until the edges brown slightly and cake springs back when touched.
  2. Roll the Cake and Cool: While baking, sprinkle a kitchen towel heavily with powdered sugar. Once cake is baked, immediately invert it onto the sugar-dusted towel with parchment paper still attached. Carefully roll the cake up inside the towel from one end. Let it cool rolled at room temperature for 1-2 hours.
  3. Make Sugared Cranberries: Prepare simple syrup by microwaving 1/4 cup sugar and 1/4 cup water until dissolved and let it cool slightly. Dip fresh cranberries into the syrup, then roll in granulated sugar. Allow cranberries to dry on a rack until set. Use as many cranberries as desired for decoration.
  4. Unroll and Fill the Cake: When cooled, gently unroll the cake still in the towel to avoid sticking, and remove parchment paper. Whip mascarpone filling ingredients (heavy cream, mascarpone, powdered sugar, vanilla) in a mixer until stiff peaks form. Spread filling evenly over cake, leaving a 1/2 inch border. Carefully re-roll the cake and place it on a serving tray. Refrigerate for 30 minutes to 1 hour to set.
  5. Prepare and Apply the Meringue: Set up a double boiler with a metal or glass bowl. Whisk together egg whites and sugar over simmering water until warm and sugar dissolves. Transfer to mixer and whip on high until stiff peaks form. Add vanilla and whip briefly to incorporate. Put about one-third of meringue into a piping bag.
  6. Decorate and Serve: Use an offset spatula to cover the rolled cake with meringue, roughly texturing it to resemble a tree log. Pipe meringue on the ends for full coverage. Use a fork or spoon to create bark-like texture on the surface. Garnish with sugared cranberries and rosemary sprigs. Serve chilled or at room temperature.

Notes

  • Ensure the egg whites are whipped to stiff peaks for a light cake texture and stable meringue.
  • Limit handling the cake during rolling to prevent cracking; any cracks will be hidden with frosting.
  • Use dark brown sugar and unsulphured molasses for the richest gingerbread flavor.
  • Sugared cranberries can be prepared ahead and stored in an airtight container at room temperature.
  • Allow cake to chill after filling to improve sliceability and flavor meld.

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

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