Sugar Fudge Yule Log

Preparation

• Sponge Cake

  • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter and line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over two sides.
  • In a bowl, combine the flour, baking powder, and salt. Set aside.
  • In another bowl, beat the eggs and sugar with an electric mixer until the mixture triples in volume and is thick enough to form a ribbon when the beater is lifted from the bowl, about 10 minutes. Add the oil and vanilla.
  • Sift the dry ingredients over the egg mixture, gently folding as you go, with a spatula or whisk.
  • Spread on the baking sheet and bake for 12 to 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 5 minutes.
  • Unmould the cake onto parchment paper. Remove the paper from the top. Roll the warm cake with the paper from the shorter side. Let cool completely. 


• Sugar Fudge

  • In a heavy saucepan, bring all the ingredients to a boil, except for the butter, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer, without stirring, until the thermometer reads 112 °C (234 °F). Remove from the heat and place the pan in an ice water bath. Let cool, without stirring, until the thermometer reads 43 to 50 °C (110 to 122 °F) or 20 to 30 minutes.
  • Remove the pan from the water. With an electric mixer, beat the mixture until it loses its gloss but is still soft, about 2 minutes.
  • Beware, the next step must be done quickly. Spread three-quarters of the sugar fudge on the unrolled cake. Roll again. Set aside.
  • Continue to beat the remaining sugar fudge and add the butter, one or two cubes at a time, beating until smooth. If necessary, refrigerate for 5 to 10 minutes or until the buttercream is spreadable. Place the log on a serving dish and frost with the sugar fudge buttercream. Store at room temperature.