Chocolate and White Yule Log

Ingredients
  • 4 eggs, separated and at room temperature
  • 1/2 cup Plus 1/3 cup Granulated sugar|Sugar, divided
  • 1 tsp vanilla extract
  • 1/2 cup flour|all-purpose flour
  • 1/4 cup HERSHEY'S cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup water
  • = WHITE cream FILLING =
  • 1/2 teaspoon gelatin|unflavored gelatin
  • 1 tablespoon cold water
  • 2/3 cup HERSHEY'S Premier white chocolate chips|white chips
  • 1/4 cup milk, 1 teaspoon vanilla extract
  • 1 cup (1/2 pt.) cold light whipping cream|whipping cream
  • = Chocolate GLAZE =
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S cocoa or Dutch Processed cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Directions
  1. Heat oven to 375 °F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
  2. Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup Granulated sugar|Sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.
  3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup Granulated sugar|Sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.
  4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.
  5. Bake 12 to 15 minutes or until top springs back when touched lightly in center.
  6. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar.
  7. Carefully peel off foil.
  8. Immediately roll cake in towel starting from narrow end; place on wire rack.
  9. Cool completely.
  10. Prepare WHITE cream FILLING.
  11. Unroll cake; remove towel.
  12. Spread with filling; reroll cake.
  13. Spread chocolate GLAZE over top and sides.
  14. Cover; refrigerate until just before serving.
  15. Garnish with WHITE LEAVES and Candied cherries, if desired.
  16. Cover; refrigerate leftover dessert.
  17. = WHITE cream FILLING =
  18. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften.
  19. Place white chocolate chips|white chips and milk in small microwave-safe bowl.
  20. Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred.
  21. Add gelatin mixture and vanilla; stir until gelatin is dissolved.
  22. Cool to room temperature.
  23. Beat light whipping cream|whipping cream in small bowl until stiff; carefully fold into chip mixture.
  24. Refrigerate 10 minutes or until filling begins to set.
  25. About 2 cups filling.
  26. = Chocolate GLAZE =
  27. Melt butter in small saucepan over low heat; add cocoa and water.
  28. Cook, stirring constantly, until smooth and slightly thickened.
  29. Do not boil.
  30. Remove from heat; cool slightly.
  31. Gradually add powdered sugar and vanilla, beating with whisk until smooth.
  32. About 2/3 cup.