Cabot Trail Maple Cream Cranberry Orange Yule Log Recipe
Cabot Trail Maple Cream Cranberry Orange Yule Log
Flavors of Quebec

Prep. time: 30-40 minutes
Cooking time: 15 minutes for sponge cake

Difficulty: Requires a certain dexterity
For 10-12 servings

- 8 egg whites + 8 egg yolks
- 150 g / 3/4 cup + 1-½ Tbsp. sugar
- 1 Tbsp. orange juice
- Zest of 1 large orange
- 64 g / ½ cup + 1 Tbsp. flour
- A pinch of salt

- 500 ml / 2 cups whipping crean
- 3 Tbsp. icing sugar
- 75 ml / 1/3 cup Cabot Trail maple cream

- 300 g / 2 cups fresh cranberries
- 125 ml / 1/2 cup maple syrup

- Sugared red cranberries
- 6-8 fresh rosemary sprigs
- 1 orange thinly sliced


  1. Preheat the oven to 200°C /400°F and line a 11 x 17-inch baking sheet with parchment paper, allowing some overhang.
  2. In a large bowl, whip egg whites with an electric mixer and gradually add 1½ Tbsp. of sugar, continuing to beat until stiff peaks form. Set aside.
  3. In another large bowl, using the same beaters, beat egg yolks with the remaining 180 ml / 3/4 cup of sugar, orange juice, orange zest, and salt for about 3 minutes, until thick and pale yellow.
  4. Sift the flour over the egg yolk mixture and fold in until just combined.
  5. Gently fold ⅓ of the beaten egg whites into the yolk mixture, then fold in the rest until smooth.
  6. Spoon the batter onto the prepared baking sheet and bake for 13-15 minutes until the cake’s top turns golden brown.
  7. Remove from the oven and let cool for 5 minutes. Dust with powdered sugar, cover with a clean tea towel, and flip the cake onto the towel.
  8. Remove the parchment paper, trim any edges as needed, and roll up the cake using the towel. Set it aside to cool completely.


  1. Place cream in a bowl, sift in icing sugar.
  2. Beat with an electric mixer for 2-3 minutes until it thickens.
  3. Gradually add Cabot Trail maple cream and beat until thick and smooth. Refrigerate.


  1. In a saucepan, bring cranberries and maple syrup to a boil.
  2. Reduce heat to medium and cook down, stirring occasionally, until most liquid evaporates, and berries burst.
  3. Remove from heat, let cool, and stir in orange blossom water.


  1. Lay a towel over the cooled sponge cake, flip it onto your work surface so the cake is on top of the towel.
  2. Spread cranberry mixture evenly over the cake.
  3. Then, spread whipped cream on top, reserving about 3/4 cup.
  4. Starting at the longer end of the cake, gently roll it up using the towel to assist. Roll it onto a platter, seam side down.
  5. Spread the remaining cream over the top of the log and carefully garnish with orange slices, frosted cranberries, and rosemary sprigs.
Sugared cranberies
Cabot Trail Maple Cream Cranberry Orange Yule Log 1

100 g / ½ cup fine raw cane sugar
60 ml / 1/4 cup water
150 g / 1 cup fresh cranberries
220 g / 1 cup coarse raw cane sugar

  1. In a saucepan, bring the fine cane sugar and water to a boil. Cook for 3-4 minutes until a sticky syrup forms. Remove from heat.
  2. Place coarse sugar in a bowl.
  3. Toss cranberries in the syrup and, using a slotted spoon, coat them with coarse sugar. Transfer to a plate to dry.
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