Yule Log Cake - Bûche De Noël
Calories: 29
Adjust Servings Here: 10 Servings
Description
There is no better way to celebrate Christmas than with a cake shaped like a yule log and decorated like a Christmas tree! Here is my recipe and tips to bake an eggnog yule log cake using a homemade Swiss roll.
Ingredients
For the cake
- 5 large Eggs separated
- ¼ cup (50 g) White sugar
- ¼ cup (55 g) Brown sugar
- ½ cup (60 g) All-Purpose Flour
- ¼ tsp Baking Powder
- ¼ tsp Salt
- ⅛ tsp Cream of Tartar
- 1 tsp Vanilla Extract
- 2 tbsp Butter melted, coold
- ¼ cup (60 ml) Eggnog
Eggnog buttercream
- 8 oz (225 g) Butter unsalted
- 2 tsp Vanilla extract
- ¼ cup (60 ml) Eggnog
- 1 lb (450 g) Powdered sugar
Instructions
Chocolate sponge cake
- Preheat the oven to 325 °F / 165°C / Gas Mark 3
- Line a spring roll pan 15 x 10 inches with parchment paper. Make sure the parchment covers the sides of the baking tray too.
- Dry ingredients - In a large bowl, combine flour, baking powder, and half the salt - set aside.
- Whip eggs - In the bowl of a stand mixer with a whisk attachment, on medium speed, start whipping the egg whites with cream of tartar and the remaining salt. Gradually add the white sugar and continue whipping on medium speed. Once all the sugar is added, turn the speed to medium-high speed and whip to almost stiff peaks form. Remove from the bowl and set aside.
- Wet ingredients - In the same bowl of the stand mixer, with the paddle attachment, whip the egg yolks with the brown sugar until the sugar is almost melted. Next, add the eggnog mixture, vanilla extract, and melted cooled butter.
- Combine and Fold - Sift in the flour mixture, then combine well, but do not overmix. Finally, fold the whipped egg whites into the mixture in three or four additions.
- Bake - Pour the batter into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the countertop. Bake in the preheated oven for 11 to 12 minutes until the top is springy and a toothpick inserted comes out clean.
- Roll and Cool - As soon as the cake is out of the oven, carefully slide the parchment paper from the baking tray to the cooling rack. Wait five minutes, then flip the cake over using a second wire rack. Gently peel the bottom parchment paper. Dust the cake with powdered sugar and place a clean kitchen towel or parchment paper on top. Flip the cake over again, then roll it into a jelly roll using the cheesecloth (as shown in the video). Set aside to cool.
Buttercream
- In the bowl of a stand mixer with the paddle attachment, cream butter for a minute. Add the salt and vanilla extract. Followed by the eggnog and powdered sugar in three batches. Then, whip for 2 to 3 minutes more until light and fluffy.
Chocolate Bark
- Melt the chocolate in a microwave-safe bowl at 30-sec intervals. Spread evenly over a sheet of parchment paper. Then, roll into a log (as shown in the video). Let set in the fridge for 10 to 20 minutes until firm. When set, unroll and let the chocolate break naturally. Keep in the fridge until ready to use.
Assemble
- Fill - Unroll the cake and remove the cheesecloth. Generously brush with eggnog. Using an offset spatula spread a generous amount of buttercream and roll the cake back firmly into a jelly roll.
- Carve - Using a serrated knife, cut both ends of the roll at an angle or make diagonal cuts (as shown in the video). Then, attach the cut pieces to create branches with the diagonal side towards the log (see video).
- Frost - Spread a generous amount of buttercream all over the log using an offset spatula. This does not need to be smooth.
- Bark - Attach chocolate bark pieces all over the buttercream. Dust with cocoa powder. Then, give a light dusting of powdered sugar for a snowy effect.
- Berries and Holly - Decorate with little fondant Christmas berries and leaves as shown in the video. I also used rosemary for garnish.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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