Orange-Almond Yule Log Recipe

Name: Orange-Almond Yule Log
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks; 2/3 cup sugar; 1/2 tsp. grated orange peel; 1 tbsp. frozen orange juice concentrate; 4 egg whites; 2/3 cup sifted cake flour; 1/4 tsp. salt; 1-1/2 cup sugar; 2 tbsp. cornstarch; 2 cups fresh squeezed orange juice; 8 egg yolks, beaten; 2 cups heavy cream, whipped; 1 tsp. grated orange peel; Sliced almonds, for garnish

Servings: persons

4 egg yolks
2/3 cup sugar
1/2 tsp. grated orange peel
1 tbsp. frozen orange juice concentrate
4 egg whites
2/3 cup sifted cake flour
1/4 tsp. salt
1-1/2 cup sugar
2 tbsp. cornstarch
2 cups fresh squeezed orange juice
8 egg yolks, beaten
2 cups heavy cream, whipped
1 tsp. grated orange peel
Sliced almonds, for garnish

1
Cake: Heat oven to 350F.
2
Butter a jelly roll pan.
3
Line pan with waxed paper, butter waxed paper.
4
Beat egg yolks in a mixer bowl until thick and lemon-colored.
5
Gradually add 1/3 cup sugar, beating constantly.
6
Stir in orange peel and orange juice concentrate.
7
In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beat until stiff peaks form.
8
Gently fold yolks into whites.
9
Sift together flour and salt; fold into egg mixture.
10
Spread batter evenly in prepared pan.
11
Bake 15 minutes.
12
Immediately turn out onto a towel sprinkled with confectioners' sugar.
13
Starting at narrow end, roll cake and towel together; cool on wire rack.
14
Filling and Glaze: In a saucepan combine sugar and cornstarch.
15
Gradually blend in orange juice and beaten egg yolks.
16
Bring mixture to a boil over medium heat, stirring until thickened.
17
Cool thoroughly.
18
Reserve 1 cup of cooked filling for the glaze.
19
Gently fold in whipped cream and orange peel into remaining filling.
20
To Assemble: Unroll cake and spread it with the filling.
21
Reroll and place on a serving platter.
22
Spread reserved glaze over the top of cake roll and sprinkle with sliced almonds.
23
Chill at least 1 hour before serving.

1369

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 egg yolks, 2/3 cup sugar, 1/2 tsp. grated orange peel, 1 tbsp. frozen orange juice concentrate, and more.

Yes, Orange-Almond Yule Log falls under the Baking & Desserts category and is a great choice for this type of meal.

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.

That's it — enjoy your meal!

Orange-Almond Yule Log

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions