Morning Light Yule Log

Ingredients

For the Cake

• 1 ⅓ cup all purpose flour
• 2 tablespoons corn starch
• 2 tablespoons unsweetened dutch
• processed cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 large eggs, divided
• 1 cup sugar, divided
• 2 tablespoons oil
• 2 teaspoons vanilla extract
  

For the Filling

• 2 sachets Morning Light
• 1 cup hot water
• 3 tablespoons whipping cream
• 1 cup sugar
• 1 cup butter, room temperature

For the Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar
• 2 tablespoons dutch processed cocoa powder
• 1 jar hot fudge, (about an 12 ounces)
  

For Topping

• Sugared cranberries and fresh rosemary

Directions

For the Cake

1. Preheat the oven to 350 degrees. Grease a 11x17 baking sheet. Line with parchment paper and grease again.
2. In a medium bowl, whisk the flour, corn starch, cocoa powder, baking powder, and salt. Set aside.
3. In a standing mixer, slowly beat the egg whites until frothy. Bring up the speed to medium and whisk until fluffy and doubled in size. Slowly add half of the sugar, then whisk for another minute until the sugar granules have disappeared. Remove from the bowl and set aside.
4. Wipe down the bowl and add the egg yolks and remaining sugar. Beat on high until pale and doubled in size. Slowly mix in the oil.
5. Take a third of the egg whites and fold into the egg yolks. Repeat this step until the egg whites are fully incorporated. Sift in half of the dry ingredients and fold. Sift the remaining dry ingredients and fold. You will lose about half the volume, but try not to lose more than that while mixing.
6. Pour into the prepared sheet pan and bake in the oven for 15-17 minutes or until it springs back in the center when pressed.
7. With a clean cloth, lay out on a clean work surface and dust with cocoa powder. While the cake is still hot, turn out over powdered cloth. Powder the top of the cake with cocoa powder.
8. Starting on one end of the short side of the cake, fold the overhang of the cloth onto the edge of the cake. Then start to roll the cake into the shape of a log, bringing the towel with it. Let sit to cool at least a few hours in the roll.

For the Filling

1. Brew 2 sachets of Morning light in 1 cup water to package directions.
2. Remove the sachets and add the whipping cream.
3. In a medium saucepan, whisk the sugar and flour together until you see no more flour clumps.
4. Add in the brewed tea and whisk until smooth. Place over medium heat, stirring continually, until the mixture starts to bubble and thicken into a paste. Place in a shallow bowl and cover with plastic wrap. Let the mixture come to room temperature.
5. In a standing mixer with the whisk attachment, beat the butter until light and fluffy, about 2 minutes. Turn the mixer to low and add in the paste one spoon full at a time. Once all the paste
   is added, beat on high for 1 minute.

For the Frosting

1. In a standing mixer, beat the butter, flour and cocoa powder for 1 minute. Scrape down the sides and mix again for another 30 seconds.
2. Add the jar of fudge and beat until a smooth frosting appears.

To Assemble

1. Gently unroll the cake and remove the cloth. Spread the filling evenly across the inside of the cake. Roll the cake back up the way it was originally set. Cover with plastic wrap and let sit in
   the fridge for 30 minutes to set.
2. Slice ½ inch of the edges from each side of the cake making a clean score.
3. On one end of the yule log, slice a piece diagonally, about 1 inch on one side, and 2 inches on the other. Place that slice on the side of the log.
4. Frost the cake generously. Let the frosting sit in the fridge for about 15 minutes. Then remove and use the back side of a fork, score the cake making circles around the edges of the log, a knot on the top of the log, until it resembles a log of wood.
5. Decorate with sugared cranberries, rosemary and a sprinkling of powdered sugar.