Yule Log Cake Recipe - Buche de Noel Recipe

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WIKI:

A “Yule log” (or bûche de Noël) is a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.

The original “Yule log” recipe emerged during the 19th century.[citation needed] It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist.

“Yule logs” are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.

The name bûche de Noël originally referred to the “Yule log” itself, and was transferred to the dessert only after the custom had fallen out of use, presumably during the first half of the 20th century. By 1945 it referred to the cake.

Check out my other cake recipes as well

Eggless Banana Bread
Eggless Whole Wheat Banana Bread
Banana Cornflakes Muffins
Banana Chocolate Cupcakes
Banana Nut Muffins
Banana Oats Muffin
Banana Oats Bran Muffins
Banana Oats Muffins

I have already shared a jam swiss roll and cream swiss roll.

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Baking time : 6 to 8 mins
Serves: 4 to 6
Recipe Source: Cookingbymoonlight

Ingredients:

All Purpose Flour / Maida – 1/3 cup (40 grams)
Cocoa Powder – 1/4 cup (25 grams)
Cornflour / Cornstarch – 1 tsp
Eggs – 4
Sugar – 1/2 cup (100 grams)
Baking Powder – 1 tsp
Salt – 1/8 tsp
Double Chocolate Buttercream – Recipe here
Powdered Sugar / Icing Sugar for sprinkling

(My 1 cup measures 240 ml)

Method:

Start by preheating oven to 220 degree C / 425 degree F. Line a sheet pan or a jelly roll pan or any long tray with parchment paper and grease it well. The parchment paper should come over the sides of the tray.

Take flour, cocoa powder,salt and baking powder in a sieve and sift well. Set aside.

Now separate egg white and egg yolks.

Take egg whites in a clean dry bowl and use a electric beater to whip this till it is frothy and forms soft peaks.

Now take egg yolk and sugar in a bowl and whisk till it gets pale yellow and light.

Now add in the sifter flour mix into the egg yolk and mix well.

Now add in egg white little at a time and fold gently.

Spoon this into the prepared pan and bake for 6 to 8 mins.

Remove it from oven and cool for 2 mins.

Now take a sheet of parchment paper and sprinkle some powdered sugar on top. Invert the swiss roll over the sugar and peel off the parchment paper. Now roll the cake with the parchment papertightly and carefully and set aside to cool completely.

Once the cake is cooled, spread with any frosting as you like, i used my chocolate buttercream.

Roll the cake carefully. Put it in fridge for 30 mins.

Now slice the cake at both ends at an angle. Now spread some frosting on the side and stick the sliced cake in there.

Now spread remaining frosting all over the cake and use a fork to mark impressions.

Now sprinkle the top with powdered sugar and serve

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