Prepare to transform your holiday dessert table with the most enchanting French classic that's part cake, part culinary art, and 100% delicious! This Yule Log (Bûche de Noël) isn't just a dessert—it's a festive masterpiece that will have your guests gasping in awe and begging for your secret recipe. Imagine a delicate chocolate sponge cake rolled into a perfect log, filled with clouds of whipped cream, and decorated to look like a woodland treasure straight from a winter fairytale.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate shavings for decoration
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Separate egg whites and yolks into two large mixing bowls. Beat egg whites until soft peaks form, then gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop.
- In a separate bowl, whisk egg yolks until light and creamy. Gently fold egg yolks into the meringue mixture, being careful not to deflate the whites.
- Sift together flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg mixture using a spatula, maintaining the mixture's airiness.
- Pour the batter evenly into the prepared pan, spreading it smoothly with a spatula. Bake for 12-15 minutes until the cake springs back when lightly touched.
- Immediately after removing from oven, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and carefully roll the cake with the towel, starting from the short end. Let cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Unroll the cooled cake and spread the whipped cream evenly, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel, creating the classic Yule log shape. Place seam-side down on a serving platter.
- Trim the ends of the roll at an angle and place one trimmed piece on top or side to create a branch effect. Cover the entire log with chocolate frosting or ganache.
- Use a fork to create bark-like texture on the frosting. Dust with powdered sugar to resemble snow, and decorate with chocolate shavings.
- Refrigerate for at least one hour before serving to allow the log to set. Slice and serve chilled, garnishing with additional chocolate shavings if desired.
Tips
- Temperature is crucial: Ensure your eggs are at room temperature for maximum volume when whipping.
- Be gentle when folding ingredients to maintain the cake's airiness—use a spatula and fold from bottom to top.
- Roll the cake while it's still warm to prevent cracking and help it hold its shape.
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking during the first roll.
- For a professional finish, use a fork to create realistic bark-like texture on the frosting.
- Chill the log for at least an hour before serving to help it set and make slicing easier.
- Don't be afraid to get creative with decorations—chocolate shavings, powdered sugar "snow", and small meringue mushrooms can elevate your Yule log's appearance.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 114mg
