Christmas Gingerbread Yule Log Recipe
Introduction
This Christmas Gingerbread Yule Log is a festive dessert that blends warm spices and rich mascarpone filling in a soft gingerbread cake. Perfect for holiday gatherings, it’s as beautiful as it is delicious.
Ingredients
- 3 large eggs
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/3 cup molasses
- 1 tsp vanilla extract
- 1 tsp orange juice
- Orange zest (to taste)
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 8 oz mascarpone cheese, room temperature
- 1 cup whipping cream, chilled
- 1/3 cup powdered sugar
- Orange zest (for filling)
- 1 oz candied orange peel
- Powdered sugar (for dusting)
- Whipped cream (for piping)
- Fresh rosemary (for garnish)
- Kumquat slices (for garnish)
- Cinnamon sticks (for garnish)
Instructions
- Step 1: In a large mixing bowl, crack the eggs and add both white and brown sugar. Beat for 5 to 7 minutes until the mixture turns light yellow and foamy. Add vanilla extract, orange juice, orange zest, and molasses, then mix until combined. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, then gently fold into the wet mixture.
- Step 2: Prepare a baking sheet by greasing and lining it with parchment paper. Pour the batter onto the sheet and spread evenly. Bake in a preheated oven at 350°F (180°C) for 13 to 15 minutes. Allow the cake to cool for about 10 minutes, then dust the top with powdered sugar. Cover with a kitchen towel and place another baking tray on top. Carefully flip the cake, remove the parchment paper, dust again with powdered sugar, and roll the cake while still warm. Let it cool completely in this rolled shape.
- Step 3: For the filling, combine mascarpone cheese, powdered sugar, and orange zest. Whip until smooth. Separately, beat the chilled whipping cream until stiff peaks form, then gently fold it into the mascarpone mixture. Unroll the cooled cake, spread the filling evenly, and sprinkle with candied orange peel. Re-roll the cake and refrigerate for 2 hours. Before serving, trim the ends, dust with powdered sugar, pipe whipped cream on top, and garnish with fresh rosemary, kumquat slices, and cinnamon sticks.
Tips & Variations
- For extra moisture, brush the cake with a little orange syrup or spiced tea before adding the filling.
- If you prefer a tangier filling, add a teaspoon of freshly squeezed lemon juice to the mascarpone mixture.
- Use a clean kitchen towel to roll the cake to prevent sticking and cracking.
Storage
Store the yule log tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving to soften the filling slightly. This cake is best enjoyed fresh but can be frozen for up to 1 month if wrapped well—thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the gingerbread cake ahead of time?
Yes, the cake layer can be baked a day in advance and stored wrapped in plastic wrap at room temperature. Just keep the filling and assembly for the day you plan to serve it.
What can I substitute for mascarpone cheese?
If mascarpone is unavailable, you can use a mix of cream cheese and heavy cream beaten together until smooth, though the flavor will be slightly different but still delicious.
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Christmas Gingerbread Yule Log Recipe
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Christmas Gingerbread Yule Log is a festive and flavorful dessert featuring a spiced gingerbread cake rolled with a creamy mascarpone filling, accented with citrusy orange zest and garnished with seasonal touches like rosemary, kumquats, and cinnamon sticks. Perfect for holiday celebrations, this elegant yet approachable recipe combines warm spices with rich, creamy textures to delight your taste buds.
Ingredients
Scale
Gingerbread Cake
- 3 large Eggs
- 1/3 cup Sugar
- 1/3 cup Brown sugar
- 1/3 cup Molasses
- 1 tsp Vanilla extract
- 1 tsp Orange juice
- Orange zest from 1 orange
- 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves
Mascarpone Filling
- 8 oz Mascarpone cheese, room temperature
- 1 cup Whipping cream, chilled
- 1/3 cup Powdered sugar
- Orange zest from 1 orange
- 1 oz Candied orange peel
Garnish
- Powdered sugar, for dusting
- Whipped cream, for piping
- Fresh rosemary sprigs
- Kumquat slices
- Cinnamon sticks
Instructions
- Prepare the Batter: Crack the eggs into a large mixing bowl. Add the white sugar and brown sugar, then beat the mixture vigorously for 5 to 7 minutes until it becomes light yellow and foamy. Stir in the vanilla extract, orange juice, orange zest, and molasses until well combined. Sift together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves, then gently fold the dry ingredients into the wet mixture to form a smooth batter.
- Bake the Gingerbread Cake: Preheat your oven to 350°F (180°C). Grease a baking sheet and line it with parchment paper. Pour the batter onto the prepared sheet and spread it evenly. Bake for 13 to 15 minutes until the cake is set and springs back lightly when touched. Remove from the oven and let it cool for about 10 minutes. Lightly dust the surface with powdered sugar, then cover with a kitchen towel and place another baking tray on top. Flip the pan and cake over carefully to remove it from the parchment paper. Dust the now exposed surface with powdered sugar again, then gently roll the cake while still warm using the towel. Allow the cake to cool completely in this rolled shape.
- Make the Mascarpone Filling: In a mixing bowl, combine the mascarpone cheese, powdered sugar, and orange zest. Whip until smooth and well combined. In a separate bowl, beat the chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light, creamy filling.
- Assemble the Yule Log: Carefully unroll the cooled cake. Spread the mascarpone filling evenly over the surface. Sprinkle the candied orange peel evenly on top of the filling. Roll the cake back up tightly but gently, then wrap and refrigerate it for at least 2 hours to set.
- Decorate and Serve: After chilling, trim the sides of the yule log to tidy up the edges. Dust the outside with powdered sugar for a snowy effect. Pipe whipped cream along the top of the log. Garnish with fresh rosemary sprigs, kumquat slices, and cinnamon sticks for a festive presentation. Slice and serve chilled.
Notes
- Rolling the cake while it’s still warm prevents cracking and helps it hold its shape when unrolled and filled.
- Use room temperature mascarpone for a smoother filling.
- Chilling the assembled yule log helps the filling set and makes it easier to slice cleanly.
- For added flavor, soak the candied orange peel in a splash of orange liqueur before sprinkling on the filling.
- Make sure to grease and line the baking sheet thoroughly to avoid sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Holiday
Keywords: Gingerbread Yule Log, Christmas dessert, holiday cake, gingerbread cake, mascarpone filling, festive dessert
