For novices and pro’s alike, Michelle’s book has something for everyone. Delicious recipes and an understanding of kitchen tools that will have you excited to get cooking!

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Click through to enjoy this recipe on Uproxx.

Yule Do Great Yule Log 
Michelle Doll

What you'll need

Ingredients:

• 4 eggs

• ½ Cup Granulated Sugar

• ¼ Cup Cocoa Powder

• 1/3 Cup Cake Flour

• ½ tsp Instant Coffee

• 1 tsp Baking Powder

• ¼ tsp Salt

• optional decorations

• 2 Cups Heavy Cream

• ¼ Cup Cocoa Powder (optional)

• Tools:

• Full Size Cookie Sheet

• Mixer w/ whisk

• Whisk

• Rubber Spatula

• Tea Towel

• Offset spatula (or butter knife)

• Medium bowls

• Strainer

• Toothpicks

• Serving Plate

• Fork

Tools:

• Full Size Cookie Sheet

• Mixer w/ whisk

• Whisk

• Rubber Spatula

• Tea Towel

• Offset spatula (or butter knife)

• Medium bowls

• Strainer

• Toothpicks

• Serving Plate

• Fork

optional decorations could include marshmallows, maraschino cherries, m&m’s, fruit leather, necco wafers or whatever your heart desires.

Steps – (If you’re following along live, Michelle will guide you through the steps)

• Preheat your oven to 425°F and line a baking sheet pan with parchment paper.

• Add the egg whites into the bowl of a stand mixer with a pinch of the sugar. 
Whisk on medium/high speed for about 2 to 3 minutes, until soft peaks form. Aim for softly curled tips. Set aside

• In a large bowl, whisk the egg yolks and remaining sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Mix with rubber spatula to combine - batter will be thick, this is normal, just try your best to mix everything. 

• Add in half of the egg whites and use a rubber spatula to gently fold the whites into the batter. You don't have to be gentle at this stage since we are trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be VERY gentle when folding the whites into the batter with your spatula; make light, long folds. Watch Michelle for how to fold.

• Pour the batter into you're prepared pan and use your spatula to gently smooth out the batter. Don't tap the pan or move the pan side to side - you don't want the batter to deflate. Bake the cake for 6 to 7 minutes, or until the cake springs back when gently pressed by the tip of your finger

• Prepare a light kitchen/tea towel by sprinkling powdered sugar all over it. Flip the cake out onto the towel and very gently peel the parchment off. Roll the cake up with the towel starting from a short end. Set aside

• Whip up your heavy cream using a whisk or in your stand mixer on medium speed until the folds of the whisk start appearing in the cream. Add in the vanilla extract, cocoa powder if using and the powdered sugar and continue to whisk on until the cream is thick has soft peaks. 

• Unroll your cake and use an offset spatula to spread the whipped cream all over the surface, leaving a very small border around the edges of the cake unfrosted. Add any additions (like maraschino cherries, candied nuts etc. Gently roll the cake back up just like you did before (minus the towel), with the seam side facing down. 

• Take a sharp knife and cut off a 2 inch slice from one end of the cake, cutting at an angle so that one end of the slice is angled. Take this slice and place the side of it that isn’t cut/exposed and attach it to the main cake log.

• Use the remaining whipped cream to frost the outside of the log. Leave the marks from the spatula or drag a fork lightly to make a bark pattern. Adorn with marshmallow mushrooms, cherries, rosemary – whatever you like. Dust with powdered sugar or cocoa powder.

• Enjoy!

Steps – (If you’re following along live, Michelle will guide you through the steps)

• Preheat your oven to 425°F and line a baking sheet pan with parchment paper.

• Add the egg whites into the bowl of a stand mixer with a pinch of the sugar. 
Whisk on medium/high speed for about 2 to 3 minutes, until soft peaks form. Aim for softly curled tips. Set aside

• In a large bowl, whisk the egg yolks and remaining sugar together until they're pale yellow. In a separate, smaller bowl, sift the cocoa powder, cake flour, coffee granules, baking powder, and salt together. Add these dry ingredients to the bowl containing the egg yolks and sugar. Mix with rubber spatula to combine - batter will be thick, this is normal, just try your best to mix everything. 

• Add in half of the egg whites and use a rubber spatula to gently fold the whites into the batter. You don't have to be gentle at this stage since we are trying to loosen up the batter with the egg whites. Now, add the remaining half of egg whites and, this time, be VERY gentle when folding the whites into the batter with your spatula; make light, long folds. Watch Michelle for how to fold.

• Pour the batter into you're prepared pan and use your spatula to gently smooth out the batter. Don't tap the pan or move the pan side to side - you don't want the batter to deflate. Bake the cake for 6 to 7 minutes, or until the cake springs back when gently pressed by the tip of your finger

• Prepare a light kitchen/tea towel by sprinkling powdered sugar all over it. Flip the cake out onto the towel and very gently peel the parchment off. Roll the cake up with the towel starting from a short end. Set aside

• Whip up your heavy cream using a whisk or in your stand mixer on medium speed until the folds of the whisk start appearing in the cream. Add in the vanilla extract, cocoa powder if using and the powdered sugar and continue to whisk on until the cream is thick has soft peaks. 

• Unroll your cake and use an offset spatula to spread the whipped cream all over the surface, leaving a very small border around the edges of the cake unfrosted. Add any additions (like maraschino cherries, candied nuts etc. Gently roll the cake back up just like you did before (minus the towel), with the seam side facing down. 

• Take a sharp knife and cut off a 2 inch slice from one end of the cake, cutting at an angle so that one end of the slice is angled. Take this slice and place the side of it that isn’t cut/exposed and attach it to the main cake log.

• Use the remaining whipped cream to frost the outside of the log. Leave the marks from the spatula or drag a fork lightly to make a bark pattern. Adorn with marshmallow mushrooms, cherries, rosemary – whatever you like. Dust with powdered sugar or cocoa powder.

• Enjoy!

One of my favorite recipes from the cookbook published in the Paris Post-Intelligencer

From Stout caramel to beer bread, Michelle has you covered this St. Patrick’s Day. Click through to Uproxx for some festive delicious recipes from

Buttery rich white chocolate cookies with a kick of tart cranberry.