How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gingerbread Yule Log with Coffee Cream?

You need 17 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 tablepoon ground ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon unsweetened cocoa, and more.

Is Gingerbread Yule Log with Coffee Cream suitable as baking & desserts?

Yes, Gingerbread Yule Log with Coffee Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Gingerbread Yule Log with Coffee Cream?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Yule Log with Coffee Cream Recipe

Name: Gingerbread Yule Log with Coffee Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 tablepoon ground ginger; 1 1/2 teaspoons cinnamon; 1 teaspoon unsweetened cocoa; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon instant espress granules; 1 teaspoon pure vanilla extract; 4 eggs, at room temperature; 2/3 cup superfine sugar; 1/2 cup unsulphured molasses; Pinch of cream of tartar; 4 teaspoons instant espresso granules; 1 tablespoon pure vanilla extract; 8 ounces cream cheese; 1 cup confectioners' sugar; 1 1/2 cups heavy cream

Gingerbread Yule Log with Coffee Cream

Eats Now Editorial Team · 1064 kcal · Baking & Desserts

1
Preheat the oven to 350.
2
Grease a 15-by-10-inch jelly-roll pan and line it with wax paper.
3
In a small bowl, sift together the flour, ginger, cinnamon, cocoa, nutmeg and cloves.
4
Whisk well.
5
In a cup, dissolve the instant espresso granules in the vanilla.
6
Separate the eggs into two bowls; the bowl for the whites must be completely free of grease.
7
beat the yolks on medium high speed and gradually add 1/3 cup of the superfine sugar.
8
Increase the speed to high and beat, scraping down the bowl once, until the mixture is thick, stiff and pale, about 4 minutes.
9
Using a large rubber spatula, stir in the molasses, dissolved espresso and the flour mixture.
10
Wash and dry the beaters.
11
Beat the whites on medium high speed until foamy.
12
Add the cream of tartar and beat until the mixture whitens.
13
Beat in the remaining 1/3 cup superfine sugar, 1 tablespoon at a time.
14
Continue beating until the whites are stiff but not dry.
15
Using a large rubber spatula, fold the beaten whites into the yolk mixture in 3 additions.
16
Pour the batter into the prepared pan; use the spatula to gently level the batter and nudge it into the corners.
17
Bake for 15 to 17 minutes, or until the cake springs back when lightly touched.
18
Let cool on a rack.
19
In a medium bowl, dissolve the instant espresso granules in the vanilla.
20
Beat in the cream cheese and confectioners' sugar.
21
In another bowl, beat the heavy cream until it holds soft peaks; fold it into the coffee cream.
22
Turn the cake out onto a sheet of wax paper; peel the wax paper off the cake.
23
Place a piece of plastic wrap over the cake and flip it so it is right side up again.
24
Remove the wax paper.
25
Evenly spread 2 1/4 cups of the coffee cream on the cake and roll up tightly, starting at a long edge; roll the plastic wrap around it.
26
Chill the cake, seam side down, for at least 10 minutes.
27
Chill the extra cream as well.
28
Transfer the cake to a platter and remove the plastic wrap.
29
Spread a thin layer of coffee cream over the entire log.
30
Apply the remaining cream with a palette knife in thick strokes to resemble bark.
31
Refrigerate for at least 2 and up to 6 hours before serving.

Gingerbread Yule Log with Coffee Cream

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