It is always sad to see the Holiday Season come to an end. The time when all the lights comes down, the trees disappear and perhaps everyone is just a bit less jolly. Over all it’s just down right depressing. So rather than visiting my local “Good Earth Pharmacy” for some herbal drops that would throw me on the happy trails band-wagon, I’ve decided to continue on with my “Twelve Days of Christmas” theme and bring my Holiday Season to a close on the “Day of Epiphany”. I have planned a grand feast with our “Kings Cake” which happens to be a Yule Log this year, the removal of all Christmas decorations, and finally taking the time to reflect on the past year. I’m grateful for everything in the past and looking forward to everything in the future, but as of now I’m ok with it just being today.
{ Yule Log Recipe }
Even though Chocolate is not my thing, at all… the role itself was light and fluffy. Not too sugary and not to bland, just a nice close to a sweet season.
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3 eggs
1 cup granulated sugar
1 teaspoon butter extract
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup of water
1 cup of CAKE FLOUR
1 teaspoon baking powder
¼ teaspoon salt
1 cup raspberry jam
powdered sugar
raspberries
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Preheat oven to 375°.
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1. Line a 10” x 15” pan with parchment paper.
2. Spray parchment paper with cooking spray, save for later.
3. Lay out a clean non textured kitchen towel, ( no terry cloth, please).
4. Dust a generous layer of powdered sugar onto the surface of the towel, ( try to make this area a few inches larger than your pan dimensions).
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1. Beat the eggs, on high-speed until them become very thick and lemon colored ( 5 minutes).
2. While the mixer is still running gradually add 1 cup granulated sugar.
3. Put 1 teaspoon butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup).
4. Add 1 teaspoon vanilla extract and water/butter extracts to batter and mix well.
5. Add 1 cup of CAKE FLOUR, 1 teaspoon baking powder and ¼ teaspoon salt to the egg mixture and beat just until batter is smooth.
6. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean.
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1. Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto the powder sugared kitchen towel. Immediately roll up the cake, with the kitchen towel starting with the narrow end.
2. Set the kitchen towel wrapped cake on a baking rack to cool for 45 minutes.
3. When it has cooled for 45 minutes, unroll the cake/towel (gently peeling the towel away from the cake as you unroll). The surface now facing you will have no powdered sugar on it.
4. Stir the preserves well, to get them all loosened up, then spread it on the cake. Gently roll the cake back up (with NO towel this time).
5. Wrap the whole thing in plastic wrap and let it cool completely.
6. When cooled, take plastic off and top with glaze.
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We used a modified version of Colleen’s Classic Jelly Roll Cake. Without her we would have not even known where to start. Thanks Colleen!
