A delightful chocolate yule log perfect for the holiday season.
Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by lining it with parchment paper.
Lining the pan ensures the sponge doesn't stick and is easy to roll.
In a mixing bowl, beat the egg whites until soft peaks form, then gradually add half of the sugar and beat until stiff peaks form.
Ensure the bowl is clean and dry for the best results with egg whites.
In another bowl, beat the egg yolks with the remaining sugar until thick and pale.
Beating the yolks well incorporates air, making the sponge light.
Gently fold the cocoa powder, salt, and flour into the yolk mixture until just combined.
Fold gently to avoid deflating the mixture.
Carefully fold the yolk mixture into the beaten egg whites until no streaks remain.
Use a gentle folding motion to maintain the airiness of the batter.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the surface springs back when touched.
Avoid overbaking to keep the sponge pliable for rolling.
Turn the baked sponge onto a kitchen towel dusted with powdered sugar, remove the parchment, and roll the sponge with the towel.
Rolling while warm helps set the shape and prevents cracking.
Let the rolled sponge cool completely.
Cooling ensures the filling won't melt when applied.
For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Chill the cream and bowl for easier whipping.
Unroll the cooled sponge, spread the filling evenly, and re-roll tightly.
Spread the filling evenly to ensure every slice has a good amount.
Dust the rolled log with powdered sugar and decorate with candied cherries.
Decorate just before serving for the freshest look.
Chill the yule log for at least an hour before serving.
Chilling helps the flavors meld and the log to set.
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