C’est Noel! It’s Christmas! 
We’ve got a recipe starring our Marigold Margarine! Try this delicious Yule Log recipe as a perfect sweet treat for your Christmas Eve Dessert! Follow the recipe below and shop for Marigold in the Chilled Section of your favorite grocery!
Cake:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 tbsp Marigold margarine, melted
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
1/4 cup Powdered sugar for sifting
Vanilla buttercream:
1/2 cup Hostess buttery spread, room temperature
4 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons whole milk
Chocolate ganache:
1 cup semi-sweet chocolate chips
1 cup heavy whipping cream
For decoration (optional):
Sugared cranberries
Rosemary sprigs
Directions:
– Preheat the oven to 375F. Grease and line a 10 x 15-inch jelly roll pan. Line the pan with parchment paper.
– In a medium size bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
– Place eggs in a stand mixer fitted with a whisk attachment and mix on high speed until eggs are thick and a light yellow in colour.
– Slowly add in sugar and whip for 4-5 minutes, until the sugar dissolves. Then, add the water and vanilla extract on low speed.
– Slowly add the flour mixture and continue to mix just until combined. Pour mixture into pan and spread out evenly.
– Bake cake for 13-15 minutes or until a toothpick inserted comes out clean. While the cake is baking, sift a generous amount of powdered sugar onto a clean dish towel, covering every inch of the towel evenly.
– When the cake is finished baking, remove from the oven run a knife along the edges of the cake to loosen it. While the cake is still hot, flip the pan over onto the clean dish towel with the confectioners’ sugar. Carefully remove the parchment paper and roll the cake with a dishtowel from one short end to the other short end, allow to cool completely.
– For the vanilla buttercream: Combine all ingredients in a stand mixer on low speed and mix until combined. Scrape down the sides of the bowl. Increase speed to high and mix for 5 minutes, or until the buttercream is fluffy and white in colour.
– Unroll cooled cake and place vanilla buttercream on the inside of the cake, spreading evenly and leaving a 1-inch border around the edges. Carefully remove the dish towel and roll the cake. Place the cake, seam side down, onto a sheet pan lined baking tray in the refrigerator and allow it to set for 30 minutes.
– Remove the cake from the refrigerator and cover the outside with the chocolate ganache. Then allow the ganache to set in the refrigerator for 10 minutes before serving.