- Yule Log Base (Swiss Roll)
Combine Spiced Cake mix and Ginger Ale in a bowl. Mix. Pour Raw Cake Batter onto Baking Tray lined with Parchment Paper. Smooth and Bake.Combine Heavy Whipping Cream, Vanilla Extract, Gingerbread Syrup, Nutmeg, Cinnamon and Powdered Sugar into a Mason jar. Shake until mixture becomes Whipped Cream.
Remove Cake Base from the oven. Wait to cool. Peel-back parchment paper.Roll into a cylinder to set shape. Unroll.Place and smooth Whipped Cream onto Baked Cake Base. Roll cake base around whipped cream to form Yule Log Base.Wrap Yule Log Base with a napkin. Cool in the fridge for two hours.
Empty pint of Ice Cream of your choice onto a baking tray lined with plastic wrap. Flatten, smooth and freeze.
Remove the ice cream layer from the freezer. Peel-off Plastic Wrap. Unwrap Yule Log Base and place it at the edge of the Ice Cream layer.Lift the edge of the Plastic Wrap underneath the ice cream and fold over the top of the base. Roll into a cylinder. Wrap in Plastic Wrap. Freeze.
Pour Egg Whites (from whole eggs), Brown Sugar and Cream Of Tartar into a mixing bowl.
Mix to form Meringue.Mix in Vanilla Extract.
Pour melted chocolate onto parchment paper. Smooth. Roll into a cylinder and freeze for 10 minutes.
Remove Yule Log Base from the freezer. Pipe Meringue Mixture over cake base and ice cream layer. Stylize with Fork to mimic a fallen log. Using a torch; toast parts of the meringue to reveal a Baked Alaska Yule Log. Unroll chocolate bark and decorate.
Dust completed yule log with powdered sugar. Serve quickly.