A Yuletide Treat From Entergy

A Yuletide Treat From Entergy

This Yule Log is the traditional dessert served in French households at the stroke of midnight each Christmas Eve. Be sure to try our recipe below and more delicious desserts from Entergy’s Cookbook From Woodstoves to Microwaves: Cooking with Entergy.

 Cake:

  • 4 eggs
  • 2 squares unsweetened chocolate, melted
  • 3/4 cup sugar
  • 1/2 cup sifted cake flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold water
  • 1 teaspoon vanilla
  • Cocoa

Directions: With electric mixer at high speed, beat eggs and 3/4 cup sugar until very thick and light. Then fold in sifted flour, baking powder, salt and vanilla, all at once. To melted chocolate, add 2 tablespoons sugar, baking soda and cold water; stir until thick and light; quickly fold into batter. Spread batter evenly in 15 x 10 x 1-inch jellyroll pan that has been greased, and the bottom lined with waxed paper. Bake in 375° F. oven 15 to 20 minutes, or until cake springs back when gently touched with finger. Place clean dish towel on flat surface; over it, sift thick layer of cocoa. When cake is done, loosen with spatula from sides of pan and invert on towel. Lift off pan; carefully pull off paper. With very sharp knife, cut crisp edges from cake to make rolling easier. Reserve pieces for later use. Then roll it up very gently from narrow end, rolling towel up in it. (This keeps cake from sticking). Gently lift rolled cake onto wire rack to finish cooling, about 1 hour.

For Filling and Frosting:

  • 1/2 cup (1 stick) butter
  • 3 squares unsweetened chocolate, melted
  • 1/8 teaspoon salt
  • 3 1/2 cups sifted confectioners sugar
  • 1/4 cup breakfast cream
  • 1 1/2 teaspoons vanilla
  • 2 egg yolks, unbeaten

Directions: With electric mixer at medium speed, cream butter with salt and 1 cup sifted sugar until light and fluffy. Add egg yolks and melted chocolate; then add 2 1/2 cups sugar, cream and vanilla, beating until smooth and of spreading consistency. Cover until ready to use.

To assemble cake: Unroll cooled cake; spread surface with 1 cup filling. Carefully re-roll, lifting towel higher and higher with one hand as you guide with the other. Place on serving plate, seam side down. Under each of log’s long sides, tuck strip of waxed paper so it extends about 2 inches. About 2 inches from one end, and off center, lay two 1 1/2-inch strips of reserved cake, end to end, in oval knot. Secure with food picks. Thinly frost entire log with frosting. Next, with a little frosting, and tube No. 47 in cake decorating bag, make “bark”, covering entire surface of log, conforming to the shape and also filling in the knot. Remove waxed paper strips. Refrigerate cake. To serve, garnish with glazed fruit and fresh green leaves.

Disclaimer:

The recipes in this book were published by Entergy over many years in various publications and printed materials, including books, transit materials and bill stuffers.

They were developed and tested when home appliances were not as efficient and powerful as they are today. Cooking times and temperature suggestions may have to be altered to provide optimum results. While Entergy provided some assistance to customers with the preparation of these recipes in the past, we no longer have home economists on staff to answer questions or solve the problems you may have in preparing these recipes. Thank you for requesting "From Woodstoves to Microwaves... Cooking with Entergy."

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