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Alaskan Yule Log Recipe

★★★★★

4.9 from 127 reviews
  • Author: Cleo
  • Total Time: 5 hours 5 minutes (including freezing times)
  • Yield: 8-10 servings 1x

Description

This Alaskan Yule Log is a festive and elegant dessert featuring a light cocoa sponge cake rolled around a creamy vanilla ice cream center, topped with a glossy, toasted meringue. The cake offers a delightful combination of textures and flavors, perfect for holiday celebrations or special occasions.

Ingredients

Scale

For the Sponge Cake

  • 6 large eggs, separated
  • 140g golden caster sugar
  • 50g cocoa powder
  • Softened butter, for greasing

For the Ice Cream Filling

  • 1 litre tub good-quality vanilla ice cream (not soft scoop)

For the Meringue Topping

  • 200g caster sugar
  • 4 large egg whites
  • ½ tsp vanilla extract
  • 175ml water

Instructions

  1. Prepare the sponge tin: Heat the oven to 180C/160C fan/gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment and grease it lightly with softened butter. Set aside.
  2. Make the sponge: In a large bowl, whisk the 6 egg yolks with 140g golden caster sugar using an electric whisk until the mixture is thick and creamy. Sift 50g cocoa powder over the mixture and whisk in thoroughly.
  3. Whisk egg whites: Clean and dry the beaters, then in a separate bowl, whisk 6 egg whites (from the separated eggs) to stiff but not dry peaks. Gently fold one-third of the egg whites into the cocoa mixture to lighten it, then carefully fold in the remaining whites until evenly combined without deflating the batter.
  4. Bake the sponge: Pour the batter into the prepared tin and spread evenly with a spatula. Bake in the center of the oven for 25 minutes, or until well risen and the edges start to shrink away from the sides. Remove from the oven, loosen edges with a round-bladed knife, and allow to cool in the tin.
  5. Shape the ice cream filling: Place a large sheet of cling film on your work surface. Remove the 1 litre vanilla ice cream from its tub and place it on the cling film. Quickly cover with another sheet of cling film and press and roll into a 33cm long, 5cm wide sausage shape. Wrap a second cling film layer around and twist the ends to secure. Freeze for at least 1 hour to harden.
  6. Assemble the log: Line a baking tray with baking parchment. Remove ice cream sausage from freezer and unwrap. Place it in the center of the cooled sponge cake. Using the parchment edges, gently bring sponge sides up and around the ice cream to enclose it. Carefully lift the roll onto the lined baking tray, seal side down. Trim the ends neatly. Cover with cling film and freeze for at least 4 hours or up to 1 week.
  7. Make the sugar syrup: 20 minutes before serving, combine 200g caster sugar and 175ml water in a pan. Heat over high heat until it boils rapidly and reaches 115C on a sugar thermometer.
  8. Prepare the meringue: While the syrup heats, whisk 4 large egg whites to soft peaks in a large bowl or mixer. With the mixer running at high speed, slowly pour the hot sugar syrup into the egg whites in a thin stream. Continue whisking for about 10 minutes until the meringue thickens and becomes glossy. Keep whisking until the mixture is just warm, then whisk in ½ tsp vanilla extract. Use immediately, as it is easier to pipe while warm.
  9. Decorate the log: Fit a large piping bag with a 1.5cm star nozzle and fill it with the warm meringue. Remove the log from the freezer and transfer it gently onto a serving platter using spatulas. Pipe meringue in lines along the length of the log and around the ends.
  10. Finish the topping: Using a cook’s blowtorch, carefully scorch the meringue all over until lightly browned and toasted. Alternatively, bake the log at 220C/200C fan/gas 7 for about 8 minutes until the meringue is set and golden.
  11. Serve: Slice generously and serve immediately. The cake will hold well for 5-10 minutes. Note: The meringue contains lightly cooked egg whites; unsuitable for babies, toddlers, elderly, pregnant women, or vulnerable individuals.

Notes

  • Use good quality vanilla ice cream that is firm, not soft scoop, for easy shaping.
  • Ensure egg whites are whisked to stiff but not dry peaks to achieve a stable meringue.
  • The log can be frozen for up to 1 week ahead of time; thaw slightly before serving for best texture.
  • If you do not have a blowtorch, the oven method produces lovely toasted meringue but watch carefully to avoid burning.
  • Take care when piping meringue while warm for smooth, workable texture.
  • This recipe contains raw or lightly cooked egg whites; consider pasteurized eggs or alternative toppings if serving vulnerable groups.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Alaskan Yule Log, Baked Yule Log, Ice Cream Cake, Festive Dessert, Meringue Topping, Holiday Cake

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Find it online: https://cleobrixton.com/alaskan-yule-log-recipe/