The Christmas Yule Log, also known as Bûche de Noël, is a traditional holiday dessert that combines a delicate sponge cake with rich, creamy filling, all wrapped up to resemble a festive log. This show-stopping dessert is perfect for your holiday table, impressing family and friends alike. Here’s how to make this delightful treat step by step.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Serving Size: 1 slice
- Number of Servings: 8
Ingredients
For this recipe, you will need the following ingredients:
Sponge Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the batter: In a mixing bowl, beat the egg yolks and sugar until pale and thick. Sift in the flour, cocoa powder, and salt, and gently fold to combine. In a separate bowl, whisk the egg whites to stiff peaks, then fold them into the batter in batches.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for 12–15 minutes until the cake springs back when touched.
- Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel. Let it cool completely.
- Make the filling: Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill the cake: Carefully unroll the cooled cake and spread the whipped cream filling evenly. Roll it back up tightly without the towel.
- Prepare the frosting: Beat the butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and spreadable.
- Decorate the Yule Log: Spread the frosting over the rolled cake, using a fork to create a bark-like texture. Decorate with powdered sugar, berries, or sprigs of rosemary for a festive touch.
- Chill and serve: Refrigerate the Yule Log for at least 1 hour before serving. Slice and enjoy!
Tips for a Perfect Yule Log
- Roll while warm: Rolling the cake while it’s still warm prevents cracks and makes it easier to shape.
- Don’t overfill: Use just enough filling to keep the roll neat and avoid spilling.
- Customize decorations: Add edible glitter, chocolate shavings, or meringue mushrooms for a festive look.
Creative Variations
- Chocolate filling: Add melted chocolate to the whipped cream for a richer filling.
- Fruit twist: Include a layer of jam or fresh berries with the whipped cream.
- Spiced version: Add a pinch of cinnamon or nutmeg to the cake batter for a holiday flavor.
Serving Ideas
The Yule Log pairs beautifully with:
- A dusting of powdered sugar for a snowy effect.
- Fresh berries and sprigs of mint for a festive garnish.
- A dollop of whipped cream or a scoop of vanilla ice cream on the side.
FAQs About the Christmas Yule Log
- Can I make the Yule Log ahead of time?
- Yes, you can prepare it a day in advance. Store it in the refrigerator and decorate just before serving.
- How do I prevent the cake from cracking?
- Rolling the cake while it’s warm helps prevent cracks. Handle it gently during the process.
- Can I freeze the Yule Log?
- Yes, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
- What if I don’t have a jelly roll pan?
- You can use a large baking sheet with raised edges, adjusting the baking time as needed.