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Yule Log / Buche de Noel

Yule Log / Buche de Noel

Yule Log / Buche de Noel

December 19, 2022
: 10
: Medium

Learn step by step how to make this classic traditional Christmas cake - the Yule Log or Buche de Noel. The whipped filling is rolled into a chocolate sponge and finished with a traditional buttercream. Decorated to resemble a branch with the infamous spiral center. Sure to wow your holiday guests!

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Ingredients
  • For the Cake:
  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 6 eggs - separated
  • 3/4 cup granulated sugar
  • For the Filling:
  • 1 1/4 cups heavy cream
  • 1/4 powder sugar
  • 1 1/2 teaspoons vanilla
  • Pinch of kosher salt
  • For Frosting:
  • 1 stick of room temperature butter
  • 1 1/2 cups powder sugar
  • 5 tablespoons unsweetened cocoa powder
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla
  • Pinch of kosher salt
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Spray a baking sheet with non-stick spray and line with parchment paper. Spray parchment paper with non-stick spray as well.
  • Step 3 Next, in a bowl sift flour, cocoa powder, and salt. Set aside.
  • Step 4 Separate eggs into two bowls – whites in one, yolks in another. In a mixer whip egg whites until they start to form soft peaks.
  • Step 5 Add 1/4 cup of granulated sugar to egg whites a little at a time.
  • Step 6 Whip until you have stiff peaks.
  • Step 7 Take the 6 egg yolks and whip them until thick. You will want a ribbon consistency when you lift the beater up. Add 1/2 cup of granulated sugar and mix until they turn a pale light yellow color.
  • Step 8 Now add dry ingredients to egg yolks and blend together.
  • Step 9 Once combined, gently fold in egg whites. Do this in three batches – not all at once. You want to cut and fold them in. Do not mix. Mixing will deflate your egg whites.
  • Step 10 Pour batter onto lined baking sheet.
  • Step 11 With an off-set spatula, lightly spread the batter on the baking sheet.
  • Step 12 Bake cake for 12 to 14 minutes. (You want to make sure you don’t overbake cake or it will become dry and may crack when rolling it out).
  • Step 13 Gently see if cake springs back when you touch it. If so, it is done. Remove from oven and let it cool for a few minutes. You want the cake to be warm when you roll it.
  • Step 14 Lay a clean kitchen towel vertical to you on surface. While cake is resting, dust the towel with powder sugar. This will help as you roll the cake into a log.
  • Step 15 When you see cake start pulling away from the sides of the pan you are ready to roll. You may need to use an off-set spatula to help any areas that still may be attached.
  • Step 16 In one quick motion, flip cake onto towel.
  • Step 17 Peel back parchment paper slowly.
  • Step 18 Starting on the short end near you, use the towel to lightly roll the cake into a log. Once rolled up set aside and let cool for an hour.
  • Step 19 To make filling add heaving cream to a mixing bowl and beat. Slowly add powder sugar, salt and vanilla. Beat together until medium peaks form. Keep refrigerated until ready to fill cake.
  • Step 20 Once cake is completely cooled, slowly unroll cake. Leave it on towel.
  • Step 21 Spread filling with off-set spatula evenly onto cake.
  • Step 22 Using towel, roll it up tightly and place it back on baking sheet.
  • Step 23 Put cake in refrigerator for at least 2 hours.
  • Step 24 To make frosting beat butter, powder sugar, cocoa powder together until combined. Add vanilla, salt, and heavy cream. Beat until creamy.
  • Step 25 Remove cake from refrigerator and remove towel.
  • Step 26 Trim ends to give log a clean spiral look.
  • Step 27 Place cake on serving dish.
  • Step 28 Cut a diagonal wedge off one end of cake and place it along cake to give it the appearance of a branch growing off a log.
  • Step 29 Frost cake with buttercream and decorate with sugared rosemary sprigs and sugared cranberries.
  • Step 30 Cream refrigerated until serving.
  • Step 31 Enjoy!


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