How do I make a gingerbread christmas yule log?

Take your taste buds on a holiday adventure with our gingerbread-infused Yule Log. It's a festive twist on a classic dessert!

You'll need

Items needed to answer the question, How do I make a gingerbread Christmas Yule Log. Items include: All-purpose flour Dark cocoa powder Ground ginger Ground cinnamon Ground nutmeg Salt Eggs Granulated sugar Molasses Whole milk Heavy cream Powdered sugar Vanilla extract Gingerbread cookies (crushed)

All-purpose flour 1 cup
Dark cocoa powder 1/4 cup
Ground ginger 1 teaspoon
Ground cinnamon 1/2 teaspoon
Ground nutmeg 1/4 teaspoon
Salt 1/4 teaspoon
Eggs 3 large
Granulated sugar 3/4 cup
Molasses 1/4 cup
Whole milk 1/3 cup
Heavy cream 2 cups
Powdered sugar 1/4 cup
Vanilla extract 1 teaspoon
Gingerbread cookies (crushed) For garnish

Take note
Caution: This guide may induce irresistible gingerbread cravings. Prepare yourself for a house that smells like a winter wonderland!

1

Mixing the Gingerbread Batter

In a large bowl, combine 1 cup of all-purpose flour, 1/4 cup of dark cocoa powder, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well mixed.

2

Whipping Up the Fluffy Goodness

In a separate bowl, beat 3 large eggs and 3/4 cup of granulated sugar until light and fluffy. Then, add 1/4 cup of molasses and continue to beat until well combined.

3

Bringing It All Together

Gradually add the dry ingredients to the egg mixture while alternating with 1/3 cup of whole milk. Keep whisking until a smooth gingerbread batter forms.

4

Baking the Gingerbread Sponge

Line a 10x15 inch jelly roll pan with parchment paper and pour the gingerbread batter into the pan, spreading it evenly. Bake at 350°F for 12-14 minutes or until a toothpick inserted into the center comes out clean.

5

Rolling Up the Yule Log

Once baked, remove the gingerbread sponge from the pan and transfer it onto a clean kitchen towel lightly dusted with powdered sugar. Gently roll the sponge from the short end, towel and all. Let it cool completely while maintaining the rolled shape.

6

Adding the Festive Filling

In a mixing bowl, combine 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Whip the mixture until stiff peaks form. Carefully unroll the cooled gingerbread sponge and spread the whipped cream filling evenly over it.

7

Rolling It All Back Up

Starting from one end, gently roll the gingerbread sponge back into a log shape, being careful not to squish out the filling. Place it on a serving platter with the seam side down.

8

Decorating with Festive Charm

Use a sharp knife to cut a diagonal slice off one end of the log, and attach it to the side to create a branch. Then, frost the Yule Log with an extra dollop of whipped cream and sprinkle some crushed gingerbread cookies on top for a finishing touch.

9

Chill and Spread the Christmas Cheer

Place the gingerbread Yule Log in the refrigerator for at least 2 hours to chill and allow the flavors to meld together. Serve this festive dessert to your family and friends, and watch their faces light up with joy!