A recipe made for peanut butter lovers! Peanut butter chips, filling and glaze combine to create this REESE'S Peanut Butter Yule Log. Try the recipe today!
Preheat oven to 375°F (190°C). Line 15- x 11-inch (38 x 28 cm) rimmed baking sheet with parchment paper. Sift together flour, cocoa powder, baking powder and salt twice; set aside.
Beat egg yolks and 1/2 cup (125 mL) sugar using electric mixer until pale and very thickened, 8 to 10 minutes. Beat in vanilla; set aside.
Beat egg whites in separate bowl (with clean beaters) on low speed until foamy. Increase speed to high; beat until soft peaks start to form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
Fold half of the beaten egg whites into egg yolk mixture. Fold in remaining egg whites just until incorporated. Sprinkle flour mixture over top; fold in flour mixture just until blended.
Scrape batter into prepared pan; smooth top. Bake for 12 to 15 minutes or until tester comes out clean when inserted into centre of cake.
Sift icing sugar generously onto clean kitchen towel. Run thin knife around edge of cake to loosen from sides of pan; invert onto tea towel. Peel off parchment paper. Starting from one short side, roll up cake with towel to resemble jelly roll. Place rolled cake, seam side down, on rack; cool completely.
Filling: Beat cream and sugar until stiff peaks start to form.
Unroll cooled cake. Spread evenly with filling, leaving 1-inch (2.5 cm) border all around. Sprinkle with peanut butter chips. Roll up cake (without tea towel). Transfer to parchment paper–lined tray. Chill until ready to glaze.
Glaze: Melt together peanut butter chips, butter and honey in heatproof bowl set over saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on Medium heat, stirring every 30 seconds for 2 to 3 minutes.) Cool slightly, about 5 minutes.
Pour glaze over Yule log, spreading to coat evenly. Transfer to serving platter. Dust with icing sugar.
Garnish with chopped peanuts if desired.