"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Yule Log Recipe

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This recipe for Yule Log, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites
3/4 c sugar
6 egg yolks
1/3 c unsweetened cocoa
1 1/2 tsp vanilla
dash salt
Filling
1 1/2 c heavy cream, chilled or container of cool whip
1/2 c powdered sugar
1/4 c unsweetened cocoa
2 tsp instant coffee
1 tsp vanilla

Directions:
Directions:
1. Grease bottom of a 15 1/2 by 10 1/2 by 1 inch jelly roll pan; line with waxed paper; grease lightly. Preheat the oven to 375. In a large electric mixer bowl, at high speed, beat egg whites just until soft peaks form. 2. Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. With same beater, beat yolks at high speed, adding remaining 1/2 cup sugar, 2 tablespoons at a time. Beat until mixture is very thick-about 4 minutes. 3. At low speed beat in cocoa, vanilla and salt, just until smooth. With wire whisk or rubber scraper, using an under and over motion, gently fold the cocoa mixture into the beaten egg whites, just until they are blended. 4. Spread evenly in pan. Bake 15 minutes, just until surface springs back when gently pressed with fingertip. Sift powdered sugar in a 15 by 10 inch clean linen towel. Turn cake out on to sugar. lift off pan; peel paper off cake. 5. Roll up, jelly roll fashion, starting with the short end, towel and all. Cool completely on rack, seam side down- at least 1/2 hour. To make the filling. Combine ingredients in medium bowl. Beat with electric mixer until thick and then refrigerate. If using cool whip dissolve the sugar and cocoa with the coffee and vanilla and fold mixture into cool whip. 6. Unroll cake; spread with filling to 1 inch from edge; re roll. Place seam side down, on plate; cover loosely with foil. Refrigerate 1 hour before serving. Frost and decorate as desired.

Personal Notes:
Personal Notes:
I have used the Yule Log recipe for Christmas Dinner for years.

 

 

 

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