Mocha Yule Log

Visually beautiful, festive and delicious dessert, this Christmas yule log, filled with a lightly sweet mocha cream filling and covered with chocolate frosting is a very special cake option!

5 large eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners' sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

• Place the egg whites in a small bowl and let stand at room temperature for 30 minutes.
• Preheat the oven to 350°.
• Line the bottom of a greased 15 x 10 x 1-in. jelly roll pan with parchment paper and grease the paper.
• Sift the flour, cocoa and salt together twice.
• In a large bowl, beat egg yolks until slightly thickened. 
• Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored.
• Fold in flour mixture.
• Add the cream of tartar to the egg whites, and with clean beaters, beat on medium until soft peaks form.
• Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. 
• Continue beating until soft glossy peaks form.
• Fold a fourth of the egg whites into batter, then fold in the remaining eggs whites.
• Transfer the batter to the prepared pan and spread evenly.
• Bake until the top springs back when lightly touched, 12-15 minutes (do not overbake).
• Cool for 5 minutes. 
• Invert onto a tea towel dusted lightly with cocoa.
• Gently peel off the parchment paper.
• Roll up the cake in the towel, jelly-roll style, starting with a short side.
• Allow the cake to cool completely on a wire rack.
• For the Filling..in a bowl, dissolve the coffee granules in the cream and beat until it begins to thicken.
• Add the sugar and beat until stiff peaks form.
• Unroll the cake and spread the filling over the cake to within 1/2 in. of edges.
• Roll up again, without the towel. 
• Trim the ends, if desired.
• Transfer the cake roll to a platter, seam side down.
• Cover and refrigerate until cold.
• For the frosting..Beat all of the frosting ingredients together until smooth.
• Spread the frosting over the cake. 
• Use a knife or a fork to make lines in frosting to resemble tree bark.
• Refrigerate until serving.

Recipe: Grateful Prayer Thankful Heart