Yule log or bûche de Noël is a traditional Christmas cake made of sponge cake to resemble a miniature actual Yule log. It is a form of sweet roulade often served as a dessert near Christmas, especially in France, Belgium and Switzerland.
The cake emerged in the 19th century, probably in France, before spreading to other countries. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream though many variations that include chocolate cake, ganache, and icings flavoured with expresso or liqueurs also exist.
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries and mushrooms made of meringue.
So, Christmas is not Christmas without this all in all delicious, rich, chocolate yule log adorning your table.
Ingredients Quantity
For the chocolate cake
Soft flour 80g
Cocoa powder 33g
Salt 1/2 tsp
Eggs – separated 7 large
Granulated sugar 200g
Icing sugar dusting
Method
- Sieve flour, cocoa powder, salt and set aside.
- Beat egg yolk on medium speed until doubled, add sugar and beat for 2 minutes until pale and fluffy.
- Sprinkle in flour mixture and beat to combine.
- Beat the egg white on medium speed until light and fluffy, slowly add the remaining 1/4
sugar and beat for 4 minutes until stiff. - Fold the egg white mixture into the egg yolk mixture in 3 batches.
- Spread butter in the prepared pan and bake for 20 minutes at 180oC
- When done, sprinkle icing sugar on a tea towel and evert hot cake onto it, peel off the paper and roll on the long side tightly.
- Cool for about 1 hour with seam side down.
For the cream filling
Cold heavy whipping cream 300g
Icing sugar 40g
Vanilla 1tsp
Method
- Beat the heavy whipping cream on medium speed, add the icing sugar and vanilla, continue to beat for 2 minutes until stiff.
- Unroll the cake, spread whipped cream over cake leaving 1” border and re-roll again
Place in the fridge.
For the frosting
* Unsalted butter 142g
* Salt pinch
* Cocoa powder 24g
* Icing sugar 160g
* Vanilla 1/2 tsp
* Heavy whipping cream 2tbsp
Method
- Beat butter and salt until smooth on medium speed.
- Add cocoa powder and beat for 2 minutes, scraping down.
- Beat in icing sugar and vanilla on low speed, then slowly stream in the heavy cream.
- Beat for 2 minutes on medium speed until fluffy and easily spreadable.
- Cut cake at diagonal about 1”, place on a plate, spread frosting onto the end and stick to the side of the log.
- Spread the remaining frosting all over the cake roll and run a fork line through the frosting in one direction, trim well and serve.
