Yule Log Cake (Bûche de Noël)

Yule Log Cake (Bûche de Noël)

Ingredients:

For the Cake:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For Decoration:

• Fresh cranberries
• Fresh herbs (like thyme or rosemary)
• Powdered sugar for dusting

Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then grease the parchment paper as well.
• In a large bowl, beat the egg yolks and granulated sugar together until thick and pale.
• In another bowl, sift together the flour, cocoa powder, and salt.
• Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
• In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
• Gently fold the egg whites into the cocoa mixture, one-third at a time, until fully incorporated.
• Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when touched.
• Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Allow it to cool completely.

2. Prepare the Filling:

• In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
• Unroll the cooled cake and spread the whipped cream evenly over the surface. Carefully re-roll the cake without the towel.

3. Prepare the Frosting:

• In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth.
• Add the milk and vanilla extract, and continue to beat until the frosting is light and fluffy.
• Spread the frosting over the outside of the cake roll, using a fork to create a bark-like texture.

4. Decorate:

• Garnish the cake with fresh cranberries and fresh herbs like thyme or rosemary to give it a festive look.
• Dust with powdered sugar to resemble snow.

Tips:

• When rolling the cake, be gentle to avoid cracking. Rolling it in the towel while it’s still warm helps to shape it without breaking.
• You can add a touch of instant coffee to the frosting for a mocha flavor.
• This cake can be made a day in advance and stored in the refrigerator. Just be sure to bring it to room temperature before serving.

Enjoy your festive and delicious Yule log cake!