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
