Yule Log Recipe

Yule Log Recipe

The Yule Log cake, or "Bûche de Noël," is a holiday tradition that brings joy to many during the festive season. Inspired by the ancient custom of burning an actual Yule log in the hearth to symbolize good luck and prosperity, this dessert embodies warmth, togetherness, and celebration. Its rolled sponge cake base, luscious filling, and decorative frosting make it as delightful to look at as it is to eat. In this comprehensive guide, we'll walk you through every step of crafting the perfect Yule Log cake, from the ingredients to the final touches.

Ingredients

Sponge Cake:

5 large eggs, separated

¾ cup granulated sugar (divided into ½ cup and ¼ cup)

1 teaspoon pure vanilla extract

½ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

¼ teaspoon salt

Filling:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

2 tablespoons cocoa powder (optional, for a chocolatey filling)

Frosting (Buttercream):

1 cup unsalted butter, softened

3 cups powdered sugar

⅓ cup unsweetened cocoa powder

3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

Decoration:

Powdered sugar (for a snowy effect)

Chocolate shavings or curls

Fresh cranberries and sprigs of rosemary (optional, for a festive look)

Step-by-Step Instructions

1. Preparing the Sponge Cake

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.

Separate the Eggs: Carefully separate the egg whites and yolks into two large bowls.

Whip the Egg Whites: Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form. Gradually add ¼ cup of granulated sugar and continue beating until stiff peaks form. Set aside.

Mix the Yolks: In the other bowl, beat the egg yolks with the remaining ½ cup of sugar until pale and thick. Add the vanilla extract and mix well.

Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold these dry ingredients into the egg yolk mixture until smooth.

Incorporate the Egg Whites: Gently fold the whipped egg whites into the batter, being careful not to deflate them. This step ensures the sponge cake stays light and airy.

Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10–12 minutes, or until the cake springs back when touched.

2. Rolling the Cake

Prepare a Kitchen Towel: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

Turn Out the Cake: Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Roll the Cake: Starting from the short end, roll the cake and towel together into a tight spiral. This step helps the cake maintain its shape without cracking later. Let it cool completely.

3. Making the Filling

Whip the Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you prefer a chocolate filling, sift in the cocoa powder and mix gently.

Set Aside: Keep the whipped cream filling in the refrigerator until you're ready to use it.

4. Assembling the Yule Log

Unroll the Cake: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a small border around the edges.

Roll It Up Again: Gently re-roll the cake without the towel, ensuring it stays tight but doesn't squeeze out the filling. Place the rolled cake seam-side down on a serving platter.

5. Preparing the Frosting

Cream the Butter: In a large bowl, beat the softened butter until smooth.

Add the Dry Ingredients: Gradually sift in the powdered sugar and cocoa powder, mixing well after each addition.

Adjust Consistency: Add the milk or heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. Stir in the vanilla extract for flavor.

6. Decorating the Yule Log

Frost the Cake: Spread the buttercream frosting evenly over the rolled cake. Use a spatula or a fork to create a textured bark-like appearance.

Add Decorative Touches: Dust the cake with powdered sugar for a snowy effect. Garnish with chocolate shavings, fresh cranberries, and sprigs of rosemary for a festive look.

Tips for Success

Work Quickly: Rolling the cake while it's still warm helps prevent cracks.

Don’t Overfill: Use just enough filling to avoid it oozing out during the rolling process.

Chill Before Serving: Refrigerate the assembled Yule Log for at least an hour to let the flavors meld and the frosting set.

Experiment with Flavors: Try adding a splash of rum or coffee to the filling or frosting for an adult twist.

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix.

Fruit-Filled Yule Log: Add a layer of raspberry or strawberry jam beneath the whipped cream filling.

Ganache Frosting: Replace the buttercream with a rich chocolate ganache for an ultra-decadent finish.

Serving and Storing

Serving: Slice the Yule Log with a sharp, serrated knife for clean cuts. Serve chilled or at room temperature.

Storing: Cover and refrigerate leftovers for up to 3 days. The cake can also be frozen for up to a month; just wrap it tightly in plastic wrap and aluminum foil before freezing.

A Holiday Centerpiece

The Yule Log cake is more than just a dessert—it’s a centerpiece that brings holiday cheer to your table. With its rich flavors, delightful presentation, and a touch of tradition, this cake is sure to impress your family and friends. Whether you're baking it for the first time or adding your own twist to the recipe, the Bûche de Noël is a timeless treat that celebrates the joy of the season.

 

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