Christmas Yule Log (Bûche de Noël)

Hey everyone! Christmas would not be complete without the famous Christmas Yule Log or Bûche de Noël!Last year was actually my first attempt at making swiss roll and it was a fail. Tried again, failed again. Then this year I learned all the tricls to make the perfect swiss roll that I will be sharing with you in this recipe!
This swiss roll cake is so spongy and melts in your mouth! So yum and fluffy and light! The filling and frosting are just some whipped cream because it goes really really well with this cake! Check the recipe where I wrote some tips to make your yule log experience a successful one!

Christmas Yule Log (Bûche de Noël)

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10

Ingredients

Sponge Cake for 30 cm yule log

  • 4 large eggs separated
  • 1/2 cup sugar or dry sweetener of choice
  • 1/3 cup cocoa powder sifted
  • 1 tsp vanilla
  • Powdered sugar to dust

Filling and frosting

  • 1 1/2 cups heavy whipping cream
  • 3 tbsp cocoa powder
  • 1 tsp vanilla
  • 2 tbsp sugar or dry sweetener of choice

Chocolate decoration

  • 120 g milk chocolate

Instructions

Sponge (30 cm)

  1. Preheat your oven to 180°C, line your 30 cm rectangular pan with parchment paper and grease the parchment with a bit of oil (don’t skip this step).

  2. Separate your eggs and put the egg whites and egg yolks in separate bowls. 

  3. With your hand or electric mixer, beat the egg whites while adding the 1 tsp vanilla and only 2 tbsp sugar gradually. Beat until soft peaks. Set aside.

  4. With the same mixer, beat the egg yolks with the rest of the sugar until pale and fluffy. Fold in the egg whites gently with a spoon. When the egg whites are incorporated with the egg yolks, sift the cocoa powder and mix again with a spoon until combined. 

    P.S: Folding the egg whites and the cocoa powder should be done very gently. Don’t over-mix the batter or else the cake won’t rise and won’t be fluffy. 

  5. Spread the batter evenly on the prepared pan. Bake in preheated oven for 10-12 mins until a toothpick inserted in the middle of the cake comes out clean and the cake springs back when touched. Don’t over bake the cake or else it’ll crack and won’t roll as good. Meanwhile when the cake is being baked, prepare a clean dish towel and line parchment paper on top.

  6. When taken out of the oven, directly dust the cake with powdered sugar, run a knife to the edges of the cake to release it from the pan and flip it to the parchment paper over the towel. Dust the other surface with powdered sugar too.

  7. While still hot, roll the cake with the parchment and towel inside. Set it on a wire wrack to cool completely while you prepare the filling and frosting.

Filling and frosting

  1. With your hand or electric mixer, whip the heavy whipping cream with the vanilla, sugar  and cocoa powder until stiff peaks. Set aside nil ready to use.

  2. When cake has completely cooled down, unroll it, spread 2/3 of the whipping cream evenly on top leaving a bit of the edges without cream, roll it again with the help of the parchment paper. Wrap it in cling wrap and refrigerate overnight.

Chocolate decoration

  1. Melt the chocolate in the microwave or using a bain marie, spread in on a piece of parchment paper evenly in a thin layer, roll the parchment and place it in the fridge to set. 

  2. When you unroll it, chocolate should be bent and cracking in pieces. 

  3. The next day, yule log should be firm. Frost it with the rest of the cream using a spatula. Decorate it with chocolate and decoration of choice. Dust it all with powdered sugar.

Nutrition Facts
Serving Size 1
Servings Per Container 10

Amount Per Serving
Calories 180 Calories from Fat 103.5
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 6.5g 33%
Trans Fat g
Cholesterol 100mg 33%
Sodium 45mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 1.5g 6%
Sugars 14g
Protein 4.3g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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