The most wonderful time of the year is here, and what better way to celebrate the season than with a classic Christmas log recipe? This delightful dessert is not only a visual masterpiece but also a delicious treat that will transport you straight to a winter wonderland. Imagine a spongy cake, delicately rolled and filled with a rich, creamy filling, all coated in a silky chocolate ganache – it’s a symphony of flavors and textures that will have your taste buds dancing with joy.
As you gather with your loved ones this holiday season, let this Christmas log recipe be the centerpiece of your dessert table. Its stunning appearance and irresistible taste are sure to make it the talk of the party, and with its ease of preparation, you’ll have more time to savor the festive atmosphere and create cherished memories.
So, let’s dive into the deliciousness and uncover the secrets of the perfect Christmas log recipe. Get ready to impress your family and friends with this holiday masterpiece!
🎄 Reasons This Recipe Will Become a Favorite
There are so many reasons why this Christmas log recipe is destined to become a new holiday favorite. First and foremost, the flavor profile is simply divine. The light and airy sponge cake is infused with the warm spices of cinnamon and nutmeg, creating a cozy, festive base. The creamy filling is made with real vanilla bean and a touch of brandy, adding a sophisticated complexity that will have your taste buds begging for more.
But it’s not just the flavors that make this recipe stand out. The technique involved in rolling the cake into a perfect log is both impressive and surprisingly easy to master. With a few simple tricks, you’ll be able to achieve that professional-looking swirl with ease, turning your Christmas log into a true centerpiece for your holiday table.
Ingredients
• 3/4 cup (150g) granulated sugar
• 1/3 cup (40g) all-purpose flour
• 2 tablespoons (16g) cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup (240ml) heavy cream
• 1 vanilla bean, split lengthwise
• 2 tablespoons (30ml) brandy
• 12 ounces (340g) semisweet chocolate, chopped
• 1 cup (240ml) heavy cream
The key to this recipe’s success lies in the quality of the ingredients, especially the vanilla bean. By using a real vanilla bean, you’ll infuse the creamy filling with a depth of flavor that you simply can’t achieve with vanilla extract alone. The brandy also adds a sophisticated touch, but feel free to omit it if you prefer a non-alcoholic version.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the paper extends up the sides of the pan by about 1 inch. This will help you easily lift the cake out of the pan once baked.
- Make the Sponge Cake: In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are light, fluffy, and doubled in volume. Gradually add the sugar, beating continuously until the mixture is thick and pale yellow. In a separate bowl, whisk together the flour, cornstarch, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched. Immediately run a knife around the edges of the pan to loosen the cake, then flip it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel. Allow it to cool completely, about 1 hour.
- Prepare the Filling: In a medium saucepan, heat the 1 cup of heavy cream and the vanilla bean over medium heat, stirring occasionally, until it begins to steam and bubble around the edges. Remove from heat and let sit for 30 minutes to allow the vanilla flavor to infuse the cream. Discard the vanilla bean. In a large bowl, beat the infused cream with an electric mixer until stiff peaks form. Fold in the brandy.
- Assemble the Log: Carefully unroll the cooled cake. Spread the whipped vanilla cream evenly over the surface of the cake, leaving a 1-inch border. Gently re-roll the cake, using the towel to help guide it. Place the rolled cake seam-side down on a serving platter or baking sheet.
- Make the Chocolate Ganache: In a medium saucepan, heat the 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk the mixture until the chocolate is completely melted and the ganache is smooth. Allow the ganache to cool slightly, about 10 minutes, until it’s thickened but still pourable.
- Finish the Log: Pour the chocolate ganache over the top and sides of the rolled cake, using a spatula to spread it evenly and create a smooth finish. Refrigerate the log for at least 2 hours, or until the ganache is set.
⏱️ Timing Overview
• Bake time: 12-15 minutes
• Cooling time: 1 hour
• Filling preparation: 30 minutes
• Ganache preparation: 10 minutes
• Chilling time: 2 hours
• Total Time: 3 hours 25 minutes
🍽️ Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 5 g
• Sodium: 86 mg
• Carbohydrates: 43 g
• Fat: 30 g
• Fiber: 3 g
🎨 How to Customize This Recipe ?
🍽️ How to Serve This Dish Like a Pro ?
• Garnish Suggestions: Garnish the sliced log with a dusting of powdered sugar, a sprinkling of crushed candy canes, or a few fresh rosemary sprigs for a festive touch.
• Beverage Pairing: This dessert pairs wonderfully with a glass of warm mulled wine or a cozy cup of hot chocolate for a truly indulgent holiday experience.
🤔 How to Sidestep Common Cooking Pitfalls ?
• Mistake 2 – Not Letting the Cake Cool Completely: Attempting to roll the cake before it’s fully cooled can cause it to crack or tear, ruining the delicate texture. Make sure to allow the cake to cool completely before proceeding with the assembly.
• Mistake 3 – Letting the Ganache Cool Too Long: If the ganache cools for too long, it can become too thick and difficult to pour over the cake. Keep an eye on the consistency and work quickly to achieve that perfect, glossy coating.
📦 Preserve Your Creation: Storage Tips
• Freezing: The cake can be frozen for up to 3 months. Wrap the unassembled cake tightly in plastic wrap and freeze. When ready to assemble, thaw the cake in the refrigerator overnight before proceeding with the filling and ganache.
• Reheating: To maintain the best texture, it’s recommended to serve the Christmas log chilled. If you’d like to warm it up slightly, you can place slices in the oven at 350°F (175°C) for 5-10 minutes before serving.
❓ FAQs
Can I make the cake in advance?
Yes, you can absolutely make the sponge cake in advance. Once the cake is baked and cooled, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days before assembling the entire Christmas log. This will save you a significant amount of time on the day you plan to serve it.
Can I use a different type of cream in the filling?
While the recipe calls for heavy cream, you can substitute it with a high-quality whipping cream or even a plant-based whipping cream for a dairy-free version. Just keep in mind that the texture and consistency of the filling may vary slightly depending on the type of cream you use.
How can I get a perfectly smooth ganache?
The key to a silky smooth ganache is to use high-quality chocolate and avoid overcooking the cream. Be sure to chop the chocolate into small, evenly sized pieces before adding it to the hot cream. Once combined, let the mixture sit for a few minutes to allow the chocolate to melt, then whisk gently until the ganache is glossy and free of any lumps.
Can I add any extra flavors to the filling?
Absolutely! The vanilla bean filling is a classic, but you can easily customize it to suit your taste preferences. Try adding a teaspoon of instant coffee powder for a mocha twist, or fold in some chopped toasted hazelnuts or almonds for a delightful crunch.
How can I ensure the cake doesn’t crack when I roll it?
The key to preventing cracks is to roll the cake while it’s still warm and pliable. Make sure to dust the towel generously with powdered sugar before rolling, and be gentle but firm as you roll the cake up. If you find that the cake is too stiff and prone to cracking, try covering it with a damp towel for 5-10 minutes before attempting to roll it again.
🎉 Enjoy Your Delicious Creation!
As you present this stunning Christmas log to your loved ones, bask in the look of pure delight on their faces. This recipe is a true showstopper, combining the irresistible flavors of the holiday season with an impressive, professional-looking appearance. Whether you’re serving it at a festive party or enjoying it as a cozy treat with your family, this Christmas log is sure to become a beloved tradition that will be cherished for years to come.
So, grab your apron, turn on some holiday tunes, and let’s get baking! With a little bit of effort and a whole lot of holiday spirit, you’ll create a dessert that will have everyone raving. Merry Christmas, and happy baking!
The Perfect Christmas Log Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, making sure the paper extends up the sides of the pan by about 1 inch. This will help you easily lift the cake out of the pan once baked.
- In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are light, fluffy, and doubled in volume. Gradually add the sugar, beating continuously until the mixture is thick and pale yellow. In a separate bowl, whisk together the flour, cornstarch, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the egg mixture until just combined, being careful not to overmix.
- Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched. Immediately run a knife around the edges of the pan to loosen the cake, then flip it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel. Allow it to cool completely, about 1 hour.
- In a medium saucepan, heat the 1 cup of heavy cream and the vanilla bean over medium heat, stirring occasionally, until it begins to steam and bubble around the edges. Remove from heat and let sit for 30 minutes to allow the vanilla flavor to infuse the cream. Discard the vanilla bean. In a large bowl, beat the infused cream with an electric mixer until stiff peaks form. Fold in the brandy.
- Carefully unroll the cooled cake. Spread the whipped vanilla cream evenly over the surface of the cake, leaving a 1-inch border. Gently re-roll the cake, using the towel to help guide it. Place the rolled cake seam-side down on a serving platter or baking sheet.
- In a medium saucepan, heat the 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk the mixture until the chocolate is completely melted and the ganache is smooth. Allow the ganache to cool slightly, about 10 minutes, until it's thickened but still pourable.
- Pour the chocolate ganache over the top and sides of the rolled cake, using a spatula to spread it evenly and create a smooth finish. Refrigerate the log for at least 2 hours, or until the ganache is set.
