Dessertsbiggerbolderbaking4.5
Bûche De Noël (Yule Log)
My Bûche De Noël is a stunning, bakery-worthy Yule Log—decadent, showstopping, festive, and foolproof for your holiday dessert table.
👥 8 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 1h 30m🔥 Cook: 10 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- baking sheet
📝 Preparation Steps
1
To Make the Cake
2
Preheat the oven to 375°F (190°C) and butter an 11x17 inch (28x43 cm) jelly roll pan. Line with parchment paper, then butter and flour the parchment paper too. Set aside.
3
In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) whip the egg whites on medium-high to soft peaks, about ⏱️ 2 minutes. (You can also do this in a medium bowl with a handheld electric mixer).
4
Add ¼ cup (2 oz/57 g) sugar, one tablespoon at a time and continue to whip to stiff, glossy peaks, ⏱️ 3-4 minutes. Transfer the whipped whites to a clean bowl.
5
To the bowl used for whipping the whites, add the egg yolks and the remaining ½ cup (4 oz/115 g) of sugar. Whip on high speed until the yolks are thick and pale, about ⏱️ 4 minutes.
6
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Switch the mixer to low speed and add the flour mixture into the yolks, mix until just combined.
7
With a metal spoon, fold in ⅓ of the whipped whites into the yolk mixture to lighten the batter, then gently fold in the remaining whites until fully incorporated. Spread into the prepared pan
8
To Bake the Cake
9
Bake for ⏱️ 10 minutes or until the cake springs back when pressed and a cake tester inserted in the center comes out clean.
10
As soon as you take the cake out of the oven, lay a clean tea towel over it. Place the bottom of another baking sheet or jelly roll pan on top of the tea towel. Then, holding both pans, carefully flip them so the pan with the cake is on top.
11
Lift up the pan to gently release the cake, then very gently peel off the parchment paper.
12
Starting with a long end, roll up the cake with the tea towel and let it cool in this shape.
13
To Assemble the Cake
14
Unroll the cake and spread on a thick layer of Vanilla Buttercream, then reroll the cake.
15
Cut a 10-inch (25 cm) piece of the roll and place it, seam side down, on an oval serving plate. Trim the ends, if necessary, to make them look nice.
16
Spread the roll with a generous layer of Chocolate Buttercream, leaving the ends exposed.
17
Cut the remaining roll of cake in half and using the chocolate buttercream to help attach, place one piece upright on top of the log and the other piece on one side of the log. Spread more chocolate buttercream on the attached piece to make it look like one log.
18
Decorate the plate and cake with Meringue Mushrooms. You can also add cranberries, sprigs of rosemary, or any festive decorations of your choice.
19
This is best served the day it is made. Store leftovers in an airtight container at room temperature for 2 days.
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