Yule Log


Merry Christmas Eve! Tonight my family is having their annual Christmas dinner and I decided to attempt my first Yule Log! A Yule Log or Bûche de Noël is a European dessert served around Christmas time. It's cream and sponge cake rolled to look like an actual log. I got the inspiration to make one after watching the Christmas edition of The Great British Baking Show. It's one of my favorite TV shows to watch! If you have Netflix, watch it. You'll be hooked! 

YULE LOG

For the cake
Cooking spray
6 large eggs, separated
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar, divided
1/4 tsp kosher salt
Powdered sugar, for sprinkling

For the filling 
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Pinch kosher salt
1 cup raspberries

For the frosting & decorating
1/2 cup (1 stick) butter, softened
2 cup powdered sugar, plus more for garnish
1/4 cup cocoa powder
1/2 tsp pure vanilla extract
5 tbsp heavy cream + more as needed
Pinch kosher salt

Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. 

In a medium bowl sift together together flour, cocoa powder, and salt. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. 

Bake until top springs back when lightly pressed, 12 minutes. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: In a large bowl beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until stiff peaks form. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Scatter the raspberries. Roll cake back into a log, this time without towel. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with decorations of your choice. 

2 comments

  1. Beautiful!! It looks so delicious! Might have to try this one!!

    ReplyDelete