Honestly this cake is easier to make than it looks. It does take some time, but really not that hard. The thin cake is rolled while it is still warm and holds its shape from then on. You can decorate this cake anyway you want to.
5 Large Separated Eggs
1 Cup Sifted Powdered Sugar – Plus More For Sprinkling Towel
2/3 Cup Unbleached Flour
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
½ Pound Copped Bittersweet Baking Chocolate
1 Cup Heavy Cream
1 Cup Seedless Raspberry Jam
2 Cups Heavy Cream
1/3 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla Extract
Sanding Sugar (Color of Your Choice) – Optional
Maraschino Cherries – Optional
Decorations of Your Choice – Optional
To make the cake: In a large bowl beat the egg whites, with an electric mixer, until soft peaks form. Gradually add ½ cup of the powdered sugar and beat until the sugar completely dissolves and the whites stand in stiff peaks. In a separate large bowl beat the egg yolks and the remaining ½ cup of powdered sugar until the mixture is very thick and lemon colored. Decrease the mixer speed to low and add the flour, baking powder, vanilla extract and salt. Beat the mixture until well mixed. Using a spatula, gently fold the beat egg whites into the egg yolk mixture. Do this one third at a time. Preheat the oven to 375° F. Grease a 15 ½ x 10 ½ inch jelly roll pan or baking sheet and line the pan with parchment paper.
Spoon the batter into the prepared pan. Level out the top with the spatula. Bake for 12 minutes until the cake springs back when lightly touched. Sprinkle the extra powdered sugar lightly on a cloth kitchen towel. When the cake is done, immediately invert it onto the towel. Carefully peel the parchment paper from the bottom of the cake. Start at one narrow end roll up the cake. Use the towel to hold it, but do not roll the towel into the cake. Place the cake roll, seam side down, on a wire rack. Cool completely for 30 minutes. While the cake is cooling prepare the filling.
To make the filling: In a medium size bowl beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
To assemble: Unroll the cake onto a flat surface. Spread evenly with the raspberry jam. Spread half of the whipped cream on top of the preserves. Start at the narrow end. Roll up the cake without using the towel. Place the cake on a wire rack that is set over a baking pan and refrigerate until chilled. Cover and refrigerate the remaining whipped cream until you are ready to decorate.
To make the ganache: You will need a double boiler to melt the chocolate. In the top of the double boiler heat the chocolate and cream together over boiling water. Stir frequently until melted and slightly thickened. Keep warm until you are ready to ice the cake.
To frost: Using a metal spatula, pour and spread the ganache over the chilled cake. Spread the glaze evenly and completely covering the top and sides. When the ganache has set, lightly score the top and sides to resemble bark. Refrigerate until chilled. Remove the cake from the rack and place on a serving platter decorated with greenery and seasonal décor. You can pipe scrolls of the remaining whipped cream over the top and around the base of the cake if you like or decorate with cherries or sanding sugar. Makes one 10 inch long Yule Log. Serves 12