Bûche de Noël (yule log) is a traditional dessert served during Christmas in France. It’s similar to the famous Libby’s pumpkin roll in it’s structure, making it very easy to master. Buche de Noel is traditionally made of sponge cake with chocolate buttercream and made to look like a yule log ready for the fire. This festive Christmas dessert is simple to make and will impress your guests. Try it once, and I am sure it will be on your Holiday dessert table for years to come.
Buche De Noel
December 21, 2010
A sponge cake gets it’s structure from beating the egg yolks separate from the egg whites, then folding the two together gently.
Add dry ingredients and FOLD again
spread evenly in jelly roll pan
(what’s a jelly roll pan? It’s just a fancy word for cookie sheet with sides)
Bake and immediately invert onto clean kitchen towel, sprinkled with confectioners sugar.
Remove wax paper gently
While hot, roll the towel up with the cake from one narrow end to the other.
Don’t be afraid…you’re rolling now!!
Cool completely and unroll. Frost inside with chosen buttercream.
Roll up again and place cake on cake plate or server to frost outside
when outside is frosted, take a fork and drag lines in the buttercream to resemble bark. Then slice an end off diagonally and stick it on top (or the side) of the cake to appear as if a branch has been broken
Add holly leaves for detail or mint spring and cranberries would be lovely. I am the fondant queen so I used what I had.
Bûche de Noël
4 large eggs
1/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon almond extract
1/2 cup granulated sugar
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
Grease bottom and sides of a 15 x10 inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper. Set aside.
Beat egg yolks in a large mixing bowl at high speed with an electric mixer until thick and pale. Gradually add 1/4 cup granulated sugar beating constantly. Stir in 1 tablespoon vegetable oil and almond extract.
Beat egg whites at highg speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg white mixture into yolk mixture.
Combine flour, baking powder, and salt; fold into egg mixture, and spread batter evenly into prepared pan.
Bake at 350 for 8 to 10 minutes. Sift powdered sugar onto a 15 x 10 inch rectangular clean cloth towel. When cake is done, immediately loosen from sides of pan; turn out onto sugar-coated towel. Peel off wax paper. Starting at narrow end roll up cake and towel together; cool completely on a wire rack, seam side down.
Unroll cake; spread with buttercream and re roll without towel. Place on a serving plate, seamed side down.
Cut 2 inch piece diagonally from 1 end of cake. Position short piece against top center of longer piece, cute side up, to resemble the knot of a tree. Spread buttercream on cake. Score with fork to resemble bark. Garnish with fondant holly and berries