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In the United States, a local New York television station first broadcast a six-minute loop of a yule log burning in a fireplace over the course of several hours. The broadcast, called simply Yule Log, premiered in full color on Dec. 24, 1966, at 9:30 p.m. on WPIX (Channel 11 in New York City) and became a yearly tradition. The original Yule Log footage was filmed on 16 millimeter film at Gracie Mansion, New York City's mayoral residence. New footage of a flaming yule log was shot in 1970, in a different location, producing a seven-minute loop on 35 millimeter film. The station still broadcasts the Yule Log for four to five hours every Christmas morning and, through the years, has had many imitators at television stations across the country. [22] See also [ edit ] I suppose over time some clever person was inspired to create a cake that looked like an actual yule log. It’s typically a soft, spongy cake rolled around a filling and decorated to look like a snow-blanketed log that might be found on the forest floor. When you look at the ends of the cake, you see a spiral pattern that resembles the rings of the tree, and there are pretty garnishes such as meringue mushrooms that make it look even more realistic. Roll up the cake from a narrow end, like a Swiss roll, removing the paper as you go. Carefully (it is likely to break) put the roll on a serving dish, seam-side down. Light brown soft sugar is what gives the swiss roll a delicious caramelised flavour, but you can also use caster sugar if you can't get hold of it.
According to the Dictionary of English Folklore, although the concept of Yule extends far into the ancient Germanic record long before Christianization, the first "clear" references to the tradition appear in the 17th century, and thus it is unclear from where or when exactly the custom extends. [2] However, it has long been observed that the custom may have much earlier origins, extending from customs observed in Germanic paganism. As early as 1725, Henry Bourne sought an origin for the Yule log in Anglo-Saxon paganism: Partridge, J. B. 1914. "Folklore from Yorkshire (North Riding)" in Folklore, Vol. 25, No. 3 (Sep. 30, 1914), pp.375–377. Taylor & Francis.If you don’t have self raising flour, use ½ cup of plain or all-purpose flour with ½ tsp of baking powder. How to make Mary Berry’s Yule log Preheat the oven to 200C / 180C Fan / 400F and grease and line a Swiss roll tin. You can make components of this Yule log ahead of time. You can make and store the meringue mushrooms for 2 to 3 days before serving. Keep them in a dry place at room temperature. You don’t have to dust with confectioners' sugar, but I love the freshly fallen snow effect, so push quite a bit through a small sieve, letting some settle in heaps on the plate or board on which the log sits. My recipe is a classic-style sponge cake, in the way that it doesn’t include added oil, only fat from the egg yolks. If you plan to make your yule log in advance or want a little extra rolling-insurance with a more flexible sponge, add 3 tablespoons of vegetable oil into the egg yolks at the beginning of step 3. Add the chocolate and place the bowl over a pan of simmering water. Stir until melted. Allow to cool, then beat into the butter icing.
It’s a wonderful way to celebrate Christmas. If you’re hosting a holiday party, this yule log will the highlight of your dessert table! It’s so impressive, both in the way it looks and tastes. Your guests will be amazed! HOW TO MAKE A YULE LOG CAKE Take a cutter with a diameter slightly wider than that of an 8-hole bun tin, and cut out 16 circles, to line 2 tins. To make the ganache, melt the white chocolate and double cream together, then leave to cool. For the sponge, use an electric food mixer, whisk the eggs and sugar together until the mixture reaches ‘ribbon stage’, this will take around 8 minutes. Then mix in vanilla extract and very gently fold in the plain flour. Pour the mixture into the tray, then spread out the mixture evenly. Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for at least 8 minutes, on high speed, which can feel like a long time when you're stood whisking with an electric hand mixer! How do you get the perfect roll?Make sure to whisk the eggs and caster sugar together for long enough. We did it for about 5 minutes. The lightness of the sponge comes from the air you put into the eggs/sugar so don’t cut this time short. When whipping the egg whites, make sure there’s no water or liquid in the mixer as it’ll prevent the egg whites from forming peaks. For my original recipe I based it on a Bûche de Noël recipe and I still utterly adore it. It’s a different method where you rely on the eggs, and dark chocolate along with sugar to create your sponge mixture! If you want a gluten free version, I would recommend following it! Have you ever made this before? I have wanted to do one of these forever. I remember looking at pictures when I was a little girl, and it was like I had been cast under a spell!
Cover the cake with Mocha Butter Icing, using a fork to mark lines down it as on a tree trunk and to make swirls round the lumps to resemble knots on a log. With a metal spoon, stir a small amount into the chocolate mixture, to loosen it, then gently fold in the rest of the whites. Make the filling. Pour the cream and Irish cream liqueur into the bowl of a stand mixer fitted with the whisk. Whisk on medium speed until firm peaks form.The cake can be baked a day or two in advance, rolled, and wrapped with plastic wrap until you’re ready for the assembly. The one major change I'm going to make, however, is to introduce some milk chocolate to the mix: a ganache made entirely from dark chocolate is too bitter for my taste, and definitely wouldn't appeal to my nephews and nieces, who would almost certainly be the target market for this particular festive dessert. Milk chocolate gives it a more universal appeal. Rolling up Some recipes are close to a meringue roulade and involve separating eggs. Not only does that become harder for children but there’s more that can go wrong which you don’t necessarily want at Christmas time. Delia Smith's squidgy yule log is a flourless sponge, made in much the same way as Emma's, but without the water or the flour. It rises magnificently, and is wonderfully light and fluffy, which, on reflection, I decide is what's needed here. A dense, rich chocolate cake is all very well most of the time, but at Christmas, when you're already stuffing your face, something a bit more subtle is required.
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