This beautiful Yule Log Cake, or Buche de Noel, is a traditional Christmas sponge cake styled to resemble a log.
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Prep Time45 Minutes
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Cook Time30 Minutes
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This is made with a chocolate sponge cake rolled and filled with a whipped cream and coated chocolate ganache and decorated with meringue mushrooms, sugared berries, and rosemary.
Ingredients
Directions
Preheat the oven to 180 degree Celsius.
In the bowl of a stand mixer with whip attachment, beat the egg whites on medium speed until light and frothy.
Add half of the sugar in 2 to 3 additions while whipping on medium speed.
Continue beating until stiff.
In another bowl add the egg yolks, the remaining sugar and vanilla essence and beat until light and airy.
Add the beaten egg yolk into the white mixture and beat on low speed until just combined.
Now sift in the dry ingredients and beat again on low until combined.
Scrape the sides and bottom of the bowl with a spatula.
Line a 12”X 17” or 2 10” x 12 inch baking tray with a baking sheet and transfer the batter to it and spread the batter in an even layer and bake for 25 to 30 minutes or until a skewer inserted in the middle comes out clear.
I am adding all the mixture to a 10”x 12” baking tray and baking it for 25 to 30 minutes, or until a skewer inserted in the middle comes out clear. I am doing so as I have equipment to cut the cakes into 2 perfect layers.
Once done, let the cake cool down completely.
Remove it from the tray and cut it into 2 perfect layers.
Now spread some sweet whipped cream whipped cream over the layer and roll it lengthwise to a log. Wrap it in the baking sheet and freeze for 20 minutes.
Once frozen, trim the uncut end of the Yule log to expose a perfect swirl.
Add chocolate ganache over the log and spread it all over with the help of an offset spatula. Run fork through ganache in one direction to give the appearance of bark.
Decorate the Yule log with a few meringue mushrooms sugared berry and rosemary.
Tips
- Avoid over-mixing after adding the flour as you risk over-developing the gluten in the batter, leading to a tough, dry, and dense Yule log cake.
- When mixing the whites and yolk, whip on low speed and just until combines, otherwise you may deflate the whites.
- Make sure there’s no water or liquid in the mixer, as it’ll prevent the egg whites from forming peaks. To know how to whip egg whites perfectly, click here..
- Keep a close eye on the cake while baking to prevent it from over baking. When over baked, the cake will be dry, and you risk cracking it as you roll it.
- The cake will be sticky, so use a baking sheet to place and roll the cake.
- Left over cakes can be store it in the fridge for up to 3 days.
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