Traditional Yule Log Cake (Bûche de Noël) Recipe


The classic Bûche de Noël or yule log cake is one of the most popular Christmas desserts all over the world, especially in France, Belgium, Quebec, Switzerland, and several ex-French colonies. Made of sponge cake to look like a little actual Yule log, it’s a form of the sweet roulade. So rich, creamy, and truly delicious, you can make this yule log cake and enjoy a nice holiday dessert with your family or friends. The total time of preparation is around 1 hour and 30 minutes. Try the recipe:

Servings 12

Ingredients:

  • ½ cup confectioner’s sugar
  • 2 cups heavy cream
  • ½ cup cocoa powder, unsweetened
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder, unsweetened
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
  • A pinch of salt
  • ¼ cup white sugar
  • 6 egg whites
  • Confectioners’ sugar (for dusting)

 

Instructions:

  • Preheat oven to 375°F / 190°C /Gas Mark 5. Use a parchment paper to line a 10 by 15 in.
  • In a large bowl, using an electric mixer, beat 1/2 cup confectioners’ sugar, heavy cream, 1/2 cup cocoa, and 1 teaspoon vanilla extract until thick and stiff. Cover and place in the fridge.
  • Next, in another large bowl, using an electric mixer, beat ½ cup sugar and egg yolks until thick and pale. Fold in 1/3 cup cocoa, a pinch of salt, and 2 teaspoons vanilla extract.
  • Using clean beaters, in a large glass bowl, beat egg whites to soft peaks. Slowly add 1/4 cup sugar, and whisk until whites form stiff peaks. Instantly add the yolk mixture into the whites. Pour the batter into the prepared pan.
  • Place in the oven and bake for 12-15 minutes, or until the cake springs back when touched. Remove and dust with confectioners’ sugar.
  • Run a knife around the edge of the cake pan, and turn out the warm dessert onto the towel. Discard parchment paper. Roll the cake up with the towel, starting at the short edge of the cake. Let it cool for half an hour at room temperature.
  • Unroll the cake; spread the cream filling to within one inch of the edge; then roll it up with the filling inside. Apply seam side down onto a serving dish, and refrigerate until serving.
  • Before serving, dust with confectioners’ sugar. For a modern version, use chocolate frosting to frost the dessert, then using a fork create some ribs to make it look like an actual yule log.
  • Slice and serve.

Bon Appétit! Joyeux Noël!

 

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