Description
This festive red velvet yule log features a soft red sponge cake rolled with a creamy honey-sweetened cream cheese filling and topped with a decorative buttercream bark. Perfect as a show-stopping Christmas dessert.
Ingredients
- For the sponge:
- 3 medium eggs (165 g)
- 3 medium egg yolks (45 g)
- 3/4 cup (150 g) sugar
- 3 cups (150 g) type 00 flour
- 1 vanilla bean, seeds scraped
- 1 tbsp (10 g) unsweetened cocoa powder
- Red food coloring (liposoluble liquid, gel, or powder), to taste
- For the filling:
- 3 cups (500 g) cream cheese
- 2/3 cup (150 g) heavy cream
- 2 tbsp (50 g) wildflower honey
- For the decoration:
- 1 cup (400 g) cold butter
- 2 tsp (10 g) Sambuca (or vanilla extract as substitute)
- 1 cup (100 g) powdered sugar + extra for sprinkling
- Raspberries, to taste
- Star anise, to taste
Instructions
- Preheat oven to 374°F (190°C). Line a 12×16 inch baking pan with parchment and butter it lightly.
- Whisk the eggs, yolks, sugar, and vanilla seeds until pale and frothy. Add red food coloring to reach the desired red velvet color.
- Sift in the flour and cocoa powder, folding gently to maintain airiness.
- Spread the batter evenly in the prepared pan and bake for about 20 minutes.
- Immediately after baking, transfer sponge to parchment paper, cover with plastic wrap, and let cool completely.
- For the filling, beat cream cheese, heavy cream, and honey until smooth and fluffy.
- Trim sponge edges, spread the cream cheese filling evenly, and roll up the sponge using parchment to guide it. Wrap and refrigerate for at least 2 hours.
- Cut the ends diagonally and position as branches for a log effect.
- Beat cold butter with powdered sugar until fluffy, then mix in Sambuca (or vanilla extract). Whip until smooth.
- Frost the log lightly and pipe lines for bark texture. Decorate with raspberries, star anise, and a dusting of powdered sugar.
Notes
- Swap Sambuca for vanilla extract if preferred.
- Add citrus zest or cinnamon to the filling for flavor variations.
- Use sugared cranberries or pomegranate seeds instead of raspberries for a different festive garnish.
- Freeze the sponge layer ahead of time to save on prep.
- Roll the sponge while still warm to prevent cracking.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 160mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
