Tiramisu Yule Log - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gina Marie Miraglia Eriquez
We get a little weak-kneed with delight around cakes, particularly cakes whimsically shaped to look like something else—in this case, a Yule log. Made famous in France as Bûches de Noël, these sheet cakes, filled, ro
Ingredients
- 1/2 cup sifted cake flour (not self-rising; sift before measuring), plus additional for dusting pan
- 5 large eggs, separated, left at room temperature for 30 minutes
- 1 teaspoon vanilla
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 2 tablespoons confectioners' sugar
Instructions
- Heat oven to 350 °F with rack in middle. Butter pan and line bottom and sides with 1 sheet of parchment paper. Butter paper and dust with additional flour, knocking out excess.
- Beat together yolks, vanilla, and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a stand mixer or 8 to 12 minutes with a handheld. Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour.
- Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 2 tablespoons sugar, 1/2 tablespoon at a time, and continue to beat until whites just hold stiff peaks.
- Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
- Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly. Spread batter evenly in sheet pan and rap once on counter to help eliminate air bubbles.
- Bake until top of cake springs back when gently pressed with finger, 7 to 10 minutes.
- Sift top of hot cake evenly with confectioners' sugar and cover cake with a clean kitchen towel (not terry cloth) followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard parchment paper.
- With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack.
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