# @mustloveherbs on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DSSbOKfDdxk
- **Gondola URL:** https://gondola.cc/posts/37965873-mustloveherbs-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b421592d69.jpg
- **Posted:** 2025-12-15T14:46:56.000+00:00
- **Account Owner:** Must Love Herbs - Lauren May (@mustloveherbs) — https://gondola.cc/mustloveherbs

## Caption

A Swiss roll Yule log! 🪵✨🎄 The perfect treat for your holiday celebration! Tips and tricks on how to make your own as well as the recipe are below! 

Cake:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 large egg whites
1/2 cup granulated sugar
2 tablespoons vegetable oil 
1 tsp espresso powder
Frosting:
1 cup unsalted butter - warmed
3 + cups powdered sugar (sifted)
1/2 cup heavy cream 
Bark: 
Instructions
Heat oven to 350 degrees F.  Line a jelly roll pan (or a high sided sheet pan) with parchment paper. Make sure that the parchment paper goes up all sides of the pan. Grease the parchment paper with crisco. I used a 21”x12”x1” pan. In a large bowl, whisk together the egg whites until they form stiff peaks. 
In a separate bowl addd the oil, sugar, flour, cocoa powder, baking powder, espresso powder, and salt - mix until combined. Fold in the egg whites carefully. Do not deflate. 
Spread the batter evenly into prepared pan. Bake for 10-12 minutes or until top of cake springs back when touched. 
As soon as you remove the cake from the oven quickly and carefully roll the cake from short end to short end. The parchment will be rolled up inside. Cool completely to room temperature on a wire rack. While the cake is cooling, make the filling/frosting. With an electric mixer, beat together cream cheese, powdered sugar, butter, and heavy cream in a mixing bowl until smooth. You do not want a thin icing as it will ooze out of the cake. Once the cake roll has cooled, transfer it to a flat surface, and carefully unroll (and remove parchment) it until it is mostly flat. Spread the filling mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake.
Add icing in a thin layer to the outside of the cake. Transfer the cake to the fridge while you make the bark. (Comments for more) #yulelog #buchedenoël #buchedenoel #swissroll #bakersgonnabake

## Stats

- **Views:** 13,081
- **Likes:** 5,040
- **Shares:** 0
- **Comments:** 353

## Tags

bakersgonnabake, swissroll, yulelog, buchedenoël, buchedenoel

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