Dec 10, 20233 min read

Kitchen Witchery: Yule Log

A yuletide tradition, the Yule Log cake is an incredible and popular bit of kitchen witchery that can be used to enchant any winter solstice celebration and gift your guests with all that the Yule Log represents: luck, protection, good will, warmth, and blessings of everlasting life and the return of the sun.

For video instructions, watch below. Otherwise, continue scrolling...

The origins of the Yule Log date back to the ancient Scandinavian celebration of the winter solstice. Families would light the wide base of a tree—yes, an entire tree—in their fireplace on the solstice and then push the tree further into the fireplace as each section burnt over the course of the 12 days of Yule. The remains were kept in the house to protect against foul weather and then were used to light the Yule Log the following year.

Fires were not only used for warmth and cooking during the time of the winter solstice but to welcome back the sun. The winter solstice is the start of winter as well as the longest night and shortest day of the year. Yes, nights will continue to be longer than the day for the rest of the season but they will get shorter and shorter until we reach the spring equinox when day and night are of about equal length. Nowadays, we use fires, candles, and lights to represent this return of the sun and light.

For more information on the origins of Yule, check out my article on the history of Yule, ways to celebrate, and its correspondences.

The Yule Log cake originated in France during medieval times. In regards to a Pagan celebration, the Yule Log cake can be considered the kitchen witchery equivalent of the literal wooden Yule Log which one would burn. As an added bonus: this cake is naturally gluten free!

Ingredients

Cake
6 egg whites, room temp
3/4 c granulated sugar (separated into 1/4 and 1/2 cups)
6 egg yolks
1/3 c unsweetened cocoa
1 tsp vanilla extract
pinch of salt
powdered sugar
Filling
12oz heavy cream
1/2 c powdered sugar
1/4 c unsweetened cocoa
2 tsp instant coffee powder
Frosting (optional)
1/4 c butter, room temp
2.5 c powdered sugar
2 tbsp unsweetened cocoa
About 1/4 c coffee, cold

Instructions

Throughout the course of preparing your ingredients and following each step, be sure to take moments to charge your actions and ingredients with intentions as you go.
Preheat oven to 375 degrees Fahrenheit.
Grease a 15x10x1 jelly roll pan, line it with parchment paper or foil, and then grease the paper as well. I prefer butter for this.
In a large bowl, beat egg whites at high speed until peaks form when the whisks are pulled out.
Add 1/4 cup granulated sugar a tablespoon at a time, beating until the peaks become stiff. Set aside.
In a separate bowl, beat egg yolks and then add the remaining 1/2 cup of granulated sugar, a tablespoon at a time, until the mixture thickens.
At a low speed, beat in cocoa, vanilla extract, and salt.
Gently fold cocoa and yolk mixture into the egg white mixture with a spatula just until there are no longer any visible egg whites.
Spread evenly into the pan and bake for 15 minutes or until the surface springs back when gently pressed.
Place a clean linen kitchen towel on your counter or table and sprinkle with powdered sugar.
Carefully turn the cake out onto the towel and slowly peel off the paper or foil.
Roll the cake up, with the towel inside and then place it, seam side down, on a cooling rack. Allow to cool completely while you prepare the filling.
To do so, beat all filling ingredients in a bowl and beat until thick. Chill.
Once the cake has completely cooled, unroll it. Spread the filling over the cake, leaving 1” bare on each edge. (This will allow room for the filling to spread when you roll it without oozing out the sides.)
Roll the cake again without the cloth. Slice a very thin layer off each end to reveal the log swirls. Place seam side down onto a serving plate.
If not decorating: Cover loosely with foil and refrigerate for at least an hour before serving. If making in advance, freeze for up to a week and allow to sit at room temperature for an hour before serving or decorating.
If decorating: Make buttercream frosting by mixing all ingredients until smooth. Add the coffee a small pour at a time, just enough to reach a spreadable consistency.
Frost the entire log with a butter knife or spatula, leaving the swirled ends bare. Use the knife/spatula to make the frosting look like bark, or you can use fork tines or a toothpick to create the lines. Sprinkle with powdered sugar to make it look like a dusting of snow.