Recipes
Bring a burst of elegance to your holiday table with this Vanilla Yule Log rolled with a blueberry fruit filling. The soft, fluffy vanilla sponge cake is baked to golden perfection and delicately rolled with a luscious layer of vibrant blueberry fruit filling that adds a pop of sweet-tart flavor and a festive hue. Wrapped in a velvety buttercream, this log is elegantly piped to resemble a snowy log. Fresh blueberries and a few sprigs of rosemary complete the masterpiece, adding the perfect touch of holiday charm. Every slice reveals a swirl of vanilla cake and deep blueberry goodness, creating a stunning centerpiece and an indulgent treat for all your seasonal celebrations!
Step 1
Preheat oven to 375°F. Line a 18" x 13" sheet pan with parchment paper, and coat with
cooking spray. Set aside.
Step 2
In a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar on medium speed until foamy, 1-2 minutes. Gradually add ½ cup of the sugar, beating on high until stiff, glossy peaks form, 2-3 minutes. Pour mixture into a medium bowl; set aside. (Do not wipe mixer bowl or whisk attachment clean.)
Step 3
In the same mixer bowl, add egg yolks, vegetable oil, vanilla extract, and remaining ½ cup sugar; beat on medium-high speed until pale yellow, about 3 minutes. Sift together flour, baking powder, and salt. Reduce mixer speed to low; gradually add flour mixture, beating just until combined. Gently fold in egg white mixture (just until combined).
Step 4
Next, pour cake batter into prepared pan. Using an offset spatula, evenly spread batter to edges. Bake until center of cake springs back when pressed, about 12 minutes. Remove from oven. Let cool for 5 minutes.
Step 5
Quickly loosen cake edges in baking pan with an offset spatula, and dust top with powdered sugar. Place a clean kitchen towel on cake. Place a large wire rack on top of towel; carefully flip to invert cake. Lift off pan, and gently peel off parchment. Dust top of cake with more powdered sugar. Working from one long edge, carefully roll up cake and towel together into a log. Place log, seam side down, on wire rack. Let cool completely, about 1 hour. Make the frosting while it cools.
Step 1
Beat softened butter on medium speed with an electric mixer or stand mixer. Beat for 3 minutes until smooth and creamy.
Step 2
Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like. Now it's ready for filling and frosting your cake.
Step 1
Gently unroll cooled cake. Spread a thin layer of buttercream on cake. Then gently spread the Lucky Leaf Blueberry Fruit Filling over buttercream, stopping about a half-inch from the edges. Carefully roll up the cake. If there is any excess filling spilling out, gently scrape it off. Refrigerate for at least 1 hour. Place cake on platter. Cut a small slice of cake off of each side to give a clean edge to log. Then cut off a small section of cake to place on the side to resemble a branch - about 3-inches. Trim the edge of branch on an angle. Frost tops and sides of log and branch. Use a fork to run over top of cake in a wavy pattern. Garnish with fresh blueberries and rosemary. Dust with powdered sugar. Slice and serve. Store leftover cake covered in the refrigerator for 1-3 days. Cake is best served on the first day.
We do not recommend trying this cake with a boxed cake mix. We've tried it and it does not work.
This recipe was created by
Lise
Lise is a mom of 2 from sunny Florida and the creator of Mom Loves Baking. She enjoys sharing family favorite recipes, holiday dessert ideas and quick edible craft projects you can make in minutes.
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