Strawberry and Whipped Cream Yule Log 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the sponge cake:
* 4 eggs
* 100 g sugar
* 100 g flour
* A pinch of salt

For the filling:
* 300 ml heavy cream (well-chilled)
* 50 g powdered sugar
* 1 teaspoon vanilla extract
* 500 g fresh strawberries

For decoration:
* Whole fresh strawberries
* Whipped cream (for details)
* Sugar decorations (snowflakes, pearls, etc.)

Directions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 15×10 inch baking pan with parchment paper.
2. Make the Sponge Cake: In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the flour and a pinch of salt until just combined.
3. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
4. Roll the Cake: Once baked, remove the cake from the oven and let it cool for a few minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely.
5. Prepare the Filling: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the chopped fresh strawberries.
6. Assemble the Yule Log: Unroll the cooled sponge cake and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel, then place it seam-side down on a serving platter.
7. Decorate: Use additional whipped cream to pipe details on the log. Top with whole fresh strawberries and sprinkle with sugar decorations for a festive touch.
8. Chill and Serve: Refrigerate the Yule log for at least 1 hour before slicing. Serve chilled and enjoy this beautiful and delicious holiday treat!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 12 minutes | Total Time: 1 hour 32 minutes
Kcal: Approximately 300 kcal per serving | ️ Servings: 10 servings