Yule log with orange and spices

Preparation time 50 minutes

Total time: 1 hour 15 minutes

Ingredients

125 mL (½ cup) orange juice
80 mL (⅓ cup) sugar
½ vanilla bean, split lengthwise and scraped or 5 mL (1 tsp.) vanilla extract
2 mL (½ tsp.) ground spices (mixture of equal parts cinnamon, cardamom, and star anise)

Cake

Preheat the oven to 200°C (400°F).
Separate three eggs.
Use an electric beater with a whisk attachment to beat the three separated egg yolks, two whole eggs, and 80 mL (⅓ cup) of brown sugar for about 5 minutes or until a ribbon forms when the whisk is lifted.
In another bowl, use the electric beaters with the whisk attachment to beat the 3 separated egg whites at medium speed until they're frothy and soft peaks almost form. Add remaining brown sugar and continue beating until it forms a smooth, shiny meringue.
Use a spatula to fold the meringue into the beaten egg yolk mixture.
Sift flour and gently incorporate it into the mixture.
Pour mixture onto a 38 x 30 cm (15 x 12 in.) baking sheet lined with parchment paper or a silicone mat.
Spread out batter using an offset spatula and bake about 6 to 8 minutes or until cake is golden brown and springs back when touched.
Remove from the oven and let cool to room temperature.

Spicy orange syrup

Bring all ingredients to a boil over a high heat. Remove from heat, cover, and let steep for 10 minutes.
Strain through a cheesecloth and let cool to room temperature.

Brown sugar buttercream

Use an electric beater with a whisk attachment to beat the eggs.
In a saucepan over high heat, heat brown sugar and water until a candy thermometer indicates 115°C (240°F).
Pour hot syrup over beaten eggs and continue beating for about 3 minutes or until mixture is no longer hot.
While still beating, gradually add butter. At first the mixture will become more liquid. Near the end, the syrup will seem to separate from the butter creating a crumbly texture. However, the texture will become smooth again once all the butter is incorporated.
Add the vanilla and orange zest directly into buttercream and beat 30 seconds to incorporate well.

Assembly

Run a knife around the cake to separate it from the baking sheet.
Place a piece of parchment paper on top of the cake and turn cake over onto a pastry rack.
Remove parchment paper used during the baking.
Brush all the syrup onto cake until completely absorbed.
Use an offset spatula to spread ¾ of the buttercream onto the cake.
Tightly roll cake into a 30-cm (12-in.) long log using the parchment paper underneath to help form a tight roll.
Refrigerate log a few minutes to firm up the buttercream.
Use an offset spatula to entirely cover the yule log with the remaining buttercream and to streak icing so it resembles tree bark.
Refrigerate yule log to set buttercream.
10. Using a knife dipped in hot water, cut off the two ends of the yule log to expose the cake.