By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
1197 cal · 45 min
Yule Logs
Recipe GLPRd303646e7c43a7
A rich chocolate sponge cake rolled into festive logs, perfect for holiday celebrations. Light, airy layers of chocolate cake wrapped around a delicate center create an elegant dessert with a tender crumb and deep cocoa flavor. Traditionally enjoyed during the winter season in Nordic countries.
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Ingredients
Vegetable oil cooking spray
6 count Large eggs, separated (egg whites)
6 count Large eggs, separated (egg yolks)
¾ cup Granulated sugar
¼ cup Unsweetened cocoa powder
¼ cup All-purpose flour
Directions
Preheat your oven to 375°F. Lightly coat a 9x13-inch baking sheet with vegetable oil cooking spray, then line it with parchment paper and spray the parchment as well.
In a medium bowl, whisk together the cocoa powder and all-purpose flour until well combined with no lumps.
In a separate large bowl, beat the 6 egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow and thick, about 3-4 minutes. Gently fold the cocoa-flour mixture into the yolks until just combined.
In another large, very clean bowl, whip the 6 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
Carefully fold one-third of the egg white mixture into the chocolate batter to lighten it, then gently fold in the remaining whites in two additions, preserving as much volume as possible.
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.
Remove the cake from the oven and let cool for 2 minutes. Carefully turn the warm cake out onto a clean kitchen towel dusted with a light coating of cocoa powder.
While still warm and pliable, tightly roll the cake with the towel, starting from a long edge. Set aside seam-side down and allow to cool completely, about 20-30 minutes.
Once cooled, unroll the cake gently and cut into 2 equal portions. Roll each portion into a log shape and transfer to a serving plate. Dust lightly with additional cocoa powder if desired before serving.
Comments
This is a bare-bones chocolate sponge roll that works for two people in a single sitting, though the 45-minute claim ignores cooling time for the cake before you can fill and roll it—budget closer to 90 minutes start to finish. Every ingredient is a pantry staple available everywhere Charlotte shops (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), so no special trips; the cost per serving is low, maybe $1.50–2.00, since eggs and cocoa are cheap bulk buys. The real catch is that this is a same-night dessert with no leftovers worth keeping—the sponge dries out overnight—and the rolling step demands attention and care to avoid cracking, which is fussy for a weeknight. It suits someone who wants a showpiece dessert for tonight but has time to nurse it along.
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