Sugar Fudge Yule Log
Sugar Fudge Yule Log
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) baking powder
- A pinch salt
- 5 eggs, at room temperature
- 1/2 cup (125 ml) sugar
- 2 tablespoons (30 ml) canola oil
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 1/4 cups (310 ml) sugar
- 1 1/4 cups (310 ml) brown sugar
- 1 cup (250 ml) 35% cream
- 2 tablespoons (30 ml) corn syrup
- 3/4 cup (180 ml) cold unsalted butter, cubed
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter and line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer until the mixture triples in volume and is thick enough to form a ribbon when the beater is lifted from the bowl, about 10 minutes. Add the oil and vanilla.
- Sift the dry ingredients over the egg mixture, gently folding as you go, with a spatula or whisk.
- Spread on the baking sheet and bake for 12 to 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes.
- Unmould the cake onto parchment paper. Remove the paper from the top. Roll the warm cake with the paper from the shorter side. Let cool completely.
Sugar Fudge Yule Log