The Olive Bin

Chocolate Gingerbread Yule Log

FOR THE CAKE: Place egg whites (5)in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Line bottom of greased 15x10x1" baking pan with parchment paper. Grease paper. Sift flour, spices, and salt together twice. In a large bowl, beat egg yolks (5)until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, Lemon olive oil, Honey Ginger balsamic, and fresh ginger. Fold in flour mixture (batter will be thick). Add cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large whisk, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly. Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a towel dusted with baking cocoa. Peel off paper. Roll up cake in towel jelly-roll style. (This can be done starting with short or long side.)Cool completely on a wire rack. FOR THE FILLING: In a bowl, mix mascarpone, confectioners' sugar, cream, salt, and balsamic just until blended; stir in ginger, cranberries, and/or chocolate chips and refrigerate. FOR THE BUTTERCREAM: Place egg whites, sugar, and salt in a heatproof bowl; whisk until blended. Place over simmering water in a saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160 degrees, about 2 minutes. Remove from heat. With the whisk attachment of a hand mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate. TO ASSEMBLE: Unroll cake and remove towel. Spread filling over cake to within 1/4 inch of edges. Roll up, without towel; trim ends. Transfer to a platter. Spread buttercream over cake. Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices.
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Ingredients

Number Of Servings: 16

FOR THE CAKE:
5 eggs, separated
3/4 C cake flour
1 to 1 1/2 tsp ground ginger
1 to 1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground pepper
1/4 tsp salt
1/3 C packed dark brown sugar
1/4 C molasses
2 T of The Olive Bin Lemon Olive Oil (Fused)
1 T grated fresh gingerroot
1/8 tsp cream of tartar
1/4 C sugar
Baking cocoa
FOR THE FILLING:
1 carton (8 oz) mascarpone cheese

Directions

FOR THE CAKE:

  1. Place egg whites (5) in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Line bottom of greased 15x10x1" baking pan with parchment paper. Grease paper.
  2. Sift flour, spices, and salt together twice.
  3. In a large bowl, beat egg yolks (5) until slightly thickened. Gradually add brown sugar, beating on high speed until thick. Beat in molasses, Lemon olive oil, Honey Ginger balsamic, and fresh ginger. Fold in flour mixture (batter will be thick).
  4. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat on high until stiff, glossy peaks form. Using a large whisk, fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
  5. Bake 10-12 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a towel dusted with baking cocoa. Peel off paper. Roll up cake in towel jelly-roll style. (This can be done starting with short or long side.) Cool completely on a wire rack.

FOR THE FILLING:

  1. In a bowl, mix mascarpone, confectioners' sugar, cream, salt, and balsamic just until blended; stir in ginger, cranberries, and/or chocolate chips and refrigerate.

FOR THE BUTTERCREAM:

  1. Place egg whites, sugar, and salt in a heatproof bowl; whisk until blended. Place over simmering water in a saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160 degrees, about 2 minutes.
  2. Remove from heat. With the whisk attachment of a hand mixer, beat on high speed until stiff glossy peaks form and mixture has cooled, about 5 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in cooled chocolate. 

TO ASSEMBLE:

  1. Unroll cake and remove towel. Spread filling over cake to within 1/4 inch of edges. Roll up, without towel; trim ends. Transfer to a platter. Spread buttercream over cake. 
  2. Refrigerate cake, loosely covered, until serving. Using a serrated knife, cut cake into slices.

Additional Info

Adapted from Taste of Home recipe

Associated Products

Lemon Olive Oil
Lemon Olive Oil
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