Indulge in the festive spirit with a classic yule log cake, also known as “bûche de Noël.” This delicious dessert features a rich chocolate sponge cake rolled with creamy filling, resembling a real log. Perfect for holiday celebrations, this cake will impress your guests and make any gathering special. Follow this detailed recipe to create a stunning centerpiece for your holiday table.
Ingredients
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon instant coffee (optional)
– Chocolate shavings for decoration
Servings and Cooking Time
This recipe serves 8-10 people. Preparation time is about 30 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 220
– Protein: 4g
– Carbohydrates: 28g
– Fat: 10g
– Sugar: 18g
(This is for one person.)
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and line a 10×15-inch jelly roll pan with parchment paper.
3. In a large bowl, whisk eggs and granulated sugar until thick and pale.
4. Sift together flour, cocoa powder, and salt; gently fold into the egg mixture.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 12-15 minutes until the cake springs back when touched.
7. While baking, prepare a clean kitchen towel and dust it with powdered sugar.
8. Once baked, turn the cake onto the towel and peel off the parchment.
9. Roll the cake tightly in the towel, starting from the short end; let it cool completely.
10. Whip cream with powdered sugar and coffee until stiff peaks form; unroll the cake and spread the cream, then roll it again.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use dairy-free cream to make the cake vegan-friendly.
Serving and Pairings
The yule log cake pairs beautifully with a cup of hot cocoa or spiced tea. It can also be served alongside fresh berries or a scoop of vanilla ice cream for added flavor.
Storage and Reheating
Store the yule log cake in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to a month; wrap it tightly in plastic wrap before freezing. Thaw in the fridge overnight before serving.
Cooking Mistakes
- Not rolling the cake while it’s warm may cause it to crack.
- Overbaking the cake can make it dry; keep an eye on it.
- Using too much filling can make rolling difficult.
- Forgetting to dust the towel can lead to sticking.
- Not letting the cake cool completely before frosting can result in melting cream.
Helpful Tips
- Use high-quality cocoa powder for a richer chocolate flavor.
- Experiment with different fillings like raspberry or coffee.
- Decorate with seasonal fruits or edible glitter for a festive touch.
- Ensure all ingredients are at room temperature for better mixing.
FAQs
Can I make this cake ahead of time?
Yes, you can make the yule log cake a day or two in advance. Just store it in the refrigerator until you’re ready to serve.
What can I use instead of heavy cream?
You can use coconut cream or a dairy-free whipped topping as an alternative to heavy cream.
How should I decorate my yule log cake?
Decorate with chocolate shavings, marzipan mushrooms, or festive berries to enhance its appearance.
Is it possible to make a gluten-free yule log?
Absolutely! Substitute all-purpose flour with a gluten-free blend to make it gluten-free.
How do I prevent the cake from cracking?
Roll the cake while it’s still warm and use a light hand when folding in the dry ingredients to keep it light and airy.
Conclusion
The yule log cake is a delightful holiday treat that brings joy and festivity to any table. With its rich flavors and beautiful presentation, it’s sure to impress your family and friends. Enjoy making this classic recipe and create sweet memories this holiday season.
Yule Log Cake
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon instant coffee optional
- Chocolate shavings for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
- In a large bowl, whisk eggs and granulated sugar until thick and pale.
- Sift together flour, cocoa powder, and salt; gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- While baking, prepare a clean kitchen towel and dust it with powdered sugar.
- Once baked, turn the cake onto the towel and peel off the parchment.
- Roll the cake tightly in the towel, starting from the short end; let it cool completely.
- Whip cream with powdered sugar and coffee until stiff peaks form; unroll the cake and spread the cream, then roll it again.
- Decorate with chocolate shavings and keep refrigerated until serving.
