Name: Bûche De Noël (Yule Log Cake)
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Cooking spray -; 1/2 c. (60 g.) all-purpose flour -; 1/4 c. Unsweetened cocoa powder -; 1/4 tsp. kosher salt -; 6 large eggs, separated -; 3/4 c. (150 g.) granulated sugar, divided -; Confectioners' sugar, for sprinkling -; 2 tsp. gelatin (optional) -; 1 1/4 c. heavy cream -; 1/4 c. confectioners' sugar -; 1 tsp. pure vanilla extract -; Pinch of kosher salt -; 1/2 c. (1 stick) unsalted butter, softened -; 1 1/2 c. (175 g.) confectioners' sugar, plus more for sprinkling -; 5 tbsp. unsweetened cocoa powder -; 3 tbsp. heavy cream -; 1 tsp. pure vanilla extract -; Pinch of kosher salt -; Chocolate curls, cranberries, and fresh rosemary sprigs, for decorating -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Bûche De Noël (Yule Log Cake)

1. Cooking spray -

2. 1/2 c. (60 g.) all-purpose flour -

3. 1/4 c. Unsweetened cocoa powder -

4. 1/4 tsp. kosher salt -

5. 6 large eggs, separated -

6. 3/4 c. (150 g.) granulated sugar, divided -

7. Confectioners' sugar, for sprinkling -

8. 2 tsp. gelatin (optional) -

9. 1 1/4 c. heavy cream -

10. 1/4 c. confectioners' sugar -

11. 1 tsp. pure vanilla extract -

12. Pinch of kosher salt -

13. 1/2 c. (1 stick) unsalted butter, softened -

14. 1 1/2 c. (175 g.) confectioners' sugar, plus more for sprinkling -

15. 5 tbsp. unsweetened cocoa powder -

16. 3 tbsp. heavy cream -

17. 1 tsp. pure vanilla extract -

18. Pinch of kosher salt -

19. Chocolate curls, cranberries, and fresh rosemary sprigs, for decorating -

How to cook deliciously - Bûche De Noël (Yule Log Cake)

1. Stage

Preheat oven to 350°. Line a 15" x 10" jelly roll pan with parchment. Grease parchment with cooking spray. Into a medium bowl, sift flour, cocoa powder, and salt.

2. Stage

In the large bowl of a stand mixer fitted with the whisk attachment, beat egg yolks on medium-high speed until thickened. Slowly add 1/2 c. granulated sugar and beat until pale and fluffy, 2 to 3 minutes. Slowly add dry ingredients and beat on medium-low speed until combined.

3. Stage

In another large bowl, using a handheld mixer on medium-high speed or a whisk, beat egg whites until soft peaks form. Add remaining 1/4 c. granulated sugar a little at a time and continue to beat until stiff peaks form. Working in batches, gently fold egg whites into batter with a spatula until just combined. Pour batter into prepared pan and spread in an even layer.

4. Stage

Bake cake until top springs back when lightly pressed, about 12 minutes.

5. Stage

Dust a clean kitchen towel with confectioners' sugar. Invert warm cake onto towel. Peel off parchment.

6. Stage

Starting at the short end and using the towel, tightly roll cake into a log. Let cool.

7. Stage

If you're using gelatin, in a small heatproof bowl, sprinkle gelatin over 2 Tbsp. cold water. Let bloom 5 to 10 minutes. Microwave until gelatin is runny, about 10 seconds—do not overheat!

8. Stage

In the large bowl of stand mixer fitted with the whisk attachment, beat cream, confectioners' sugar, vanilla, and salt until medium peaks form. Strain gelatin through a fine-mesh sieve. With the motor running, stream gelatin into whipped cream and beat until combined. Refrigerate until ready to use.

9. Stage

When cake is cool, unroll and evenly spread filling over cake. Using towel, tightly roll cake back into a log. Arrange seam side down on a baking sheet and refrigerate until well chilled, at least 1 hour and up to 1 day.

10. Stage

In the large bowl of stand mixer fitted with the whisk attachment, beat butter on medium-high speed until smooth. Add confectioners' sugar and cocoa powder and beat until no lumps remain. Beat in cream, vanilla, and salt.

11. Stage

When ready to serve, trim ends and frost cake with buttercream. Lightly dust with confectioners' sugar. Top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.