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The Christmas Yule Log, or Buche de Noel, is a festive dessert that resembles a log traditionally burned during the holiday season. This delightful treat combines light sponge cake, velvety cream, and rich chocolate to create a centrepiece that’s as delicious as it is visually appealing.
Christmas Yule Log Cake Traditions:
This log-shaped cake pays homage to the ancient tradition of burning a Yule log to welcome the winter solstice. The cake itself is a culinary masterpiece, typically made of a light sponge cake rolled with velvety whipped cream or buttercream. The exterior is adorned with rich chocolate ganache, meticulously textured to resemble the bark of a tree. The Yule Log is often further embellished with festive decorations, such as meringue mushrooms, powdered sugar “snow,” and sprigs of holly, creating a visually stunning representation of a winter woodland scene.
Equipment for Cooking Christmas Yule Log Cake:
Crafting the perfect Christmas Yule Log requires some essential equipment, including a BAKING SHEET, PARCHMENT PAPER and a SERRATED KNIFE for precise rolling. The artful assembly of the cake involves a delicate dance of baking, rolling, filling, and decorating. The result is not only a delicious treat but also a stunning edible centrepiece that graces holiday tables with a touch of festive magic.
Modern Days:
Modern variations of the Yule Log cake have emerged, incorporating diverse flavors such as coffee, chestnut, or fruit-infused fillings. This classic dessert continues to evolve while maintaining its essence as a symbol of warmth, joy, and the timeless beauty of winter festivities. Whether enjoyed with a cup of hot cocoa by the fireside or presented as the crowning glory of a holiday feast, the Christmas Yule Log cake is a culinary tradition that adds a sweet and visually enchanting touch to the season’s celebrations.
Christmas Yule Log Delight
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Kitchen towel
- Serrated knife
- Spatula
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup cocoa powder
- Pinch of salt
- Confectioners' sugar for dusting
- FOR FILLING:
- 2 cups whipped cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- FOR CHOCOLATE GANACHE:
- 8 ounces dark chocolate chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter
Instructions
- Sponge Cake:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, beat eggs, sugar, and vanilla until light and fluffy.
- Sift in flour, baking powder, cocoa powder, and salt. Gently fold until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 10-12 minutes or until the cake springs back when touched.
- Rolling the Cake:
- While the cake is still warm, invert it onto a kitchen towel dusted with confectioners’ sugar.
- Roll the cake from the short end along with the towel.
- Allow it to cool completely.
- Whipped Cream Filling:
- Whip the cream until soft peaks form.
- Fold in powdered sugar and vanilla extract.
- Assembly:
- Carefully unroll the cooled cake.
- Spread the whipped cream evenly over the cake.
- Roll the cake back up without the towel.
- Chocolate Ganache:
- Heat the heavy cream until just simmering.
- Pour over the chopped chocolate and let it sit for a minute.
- Stir in the butter until smooth.
- Final Touch:
- Coat the Yule Log with chocolate ganache.
- Use a fork or spatula to create a bark-like texture.
- Refrigerate for at least 2 hours before serving.
Notes
- Be gentle when rolling the cake to avoid cracking.
- Use a serrated knife to create a more realistic log texture.
- Customize with festive decorations like powdered sugar snow or fondant mushrooms.
Did you make this recipe?
Lovely. Now let me know how you liked it and how much of a cheat it was. Tag @olga.amara on Instagram and hashtag it #flightforfood.
While I have you here, may I suggest few you try next:
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