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Yule Log with Nutella®

Ingredients

  • 5 eggs
  • 2 cups (500 mL) almond flour
  • 1/3 cup (75 mL) granulated sugar
  • 8 egg whites
  • 1 3/4 cups (425 mL) icing sugar
  • 1 1/4 cups (300 mL) cake-and-pastry flour, sifted
  • 1/3 cup (75 mL) butter, melted
  • 1 1/2 cups (375 mL) Nutella®

Directions

  1. In large bowl, using electric mixer, beat together eggs, almond flour and sugar. In separate bowl, beat egg whites with icing sugar, adding icing sugar in small additions; add to egg mixture alternately with flour, making 3 additions of flour and 2 of egg white mixture.
  2. Preheat oven to 400°F (200°C). Scoop small amount of batter into small bowl; mix in butter, then return to batter in large bowl. Divide batter between two 15- x 10-inch (40 x 25 cm) parchment paper–lined rimmed baking sheets; bake for 8 to 10 minutes or until golden. Let cool for about 2 minutes or until cool enough to handle.
  3. Loosen edges of 1 cake with knife; invert onto flour-dusted tea towel. Starting at one corner, carefully peel off paper. Starting at one short side, roll up cake in towel; let cool on rack for about 30 minutes or until completely cooled. Repeat with remaining cake. (Make-ahead: Wrap in plastic wrap and refrigerate.)
  4. Unroll cakes and spread each with 1/2 cup (125 mL) Nutella®; reroll without tea towel. Place each roll, seam side down, on platter. Spread remaining Nutella® evenly over top of rolls, leaving sides exposed. Cut off edges to expose layers of cake and filling.

Tip: Decorate the Yule log as desired.

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Related Recipes

Yule Log with Nutella®

Ingredients

  • 5 eggs
  • 2 cups (500 mL) almond flour
  • 1/3 cup (75 mL) granulated sugar
  • 8 egg whites
  • 1 3/4 cups (425 mL) icing sugar
  • 1 1/4 cups (300 mL) cake-and-pastry flour, sifted
  • 1/3 cup (75 mL) butter, melted
  • 1 1/2 cups (375 mL) Nutella®

Directions

  1. In large bowl, using electric mixer, beat together eggs, almond flour and sugar. In separate bowl, beat egg whites with icing sugar, adding icing sugar in small additions; add to egg mixture alternately with flour, making 3 additions of flour and 2 of egg white mixture.
  2. Preheat oven to 400°F (200°C). Scoop small amount of batter into small bowl; mix in butter, then return to batter in large bowl. Divide batter between two 15- x 10-inch (40 x 25 cm) parchment paper–lined rimmed baking sheets; bake for 8 to 10 minutes or until golden. Let cool for about 2 minutes or until cool enough to handle.
  3. Loosen edges of 1 cake with knife; invert onto flour-dusted tea towel. Starting at one corner, carefully peel off paper. Starting at one short side, roll up cake in towel; let cool on rack for about 30 minutes or until completely cooled. Repeat with remaining cake. (Make-ahead: Wrap in plastic wrap and refrigerate.)
  4. Unroll cakes and spread each with 1/2 cup (125 mL) Nutella®; reroll without tea towel. Place each roll, seam side down, on platter. Spread remaining Nutella® evenly over top of rolls, leaving sides exposed. Cut off edges to expose layers of cake and filling.

Tip: Decorate the Yule log as desired.