Yule Log

Yule log or Buche de Noel is a popular Christmas desert. I remember attempting to make one in high school for french class. We all had to pick something to make for a class party that was “french”. I remember it not turning out particularly well. But, fast forward years and years later and my mom and I made a yule log last Christmas.

We followed the recipe from Delish and it turned out great!

Click the link above for the exact recipe.

For this recipe you’ll need:

Cake

• cooking spray (I use oil)
• eggs, separated
• all purpose flour
• unsweetened cocoa powder
• granulated sugar, divided
• salt
• powder sugar, for sprinkling

Filling

• heavy cream
• powdered sugar
• gelatin
• vanilla extract
• salt

Frosting

• butter, softened
• powdered sugar
• cocoa powder
• vanilla extract
• heavy cream
• salt
• garnish ideas – chocolate curls, cranberries, rosemary sprigs

Line a jelly roll pan with parchment paper and grease. In a bowl mix together flour, cocoa powder, and salt. In another bowl beat egg yolks until thick. Then, slowly add in sugar and beat until pale. Then add in the flour mixture and beat.

In another bowl, beat egg whites until they form soft peaks. Add in sugar slowly until stiff peaks form. Gently fold in the egg whites into the batter in two batches.

Pour the batter onto the parchment paper and spread into an even layer. Bake at 350 for about 12 minutes, until the top spring back when gently pressed.

Here’s the part that makes all the difference – dust a clean kitchen towel with some powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Starting at the short end, tightly roll the cake using the towel. Let it cool completely. This helps the cake keep this shape so that when we unroll it later to put the filling in, it can easily roll back up! *Note – Last time I made this (which is when these photos are from) I actually just rolled it in the parchment paper instead of the dish towel and it turned out just as good *

In the meantime, make the filling. First, prepare the gelatin. Place 2 tablespoons of cold water in a shallow bowl and sprinkle the gelatin on top. Let bloom for 5-10 minutes and then microwave for 10 seconds.

In a large bowl beat together heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Strain and stream the gelatin into the whipped cream while still beating. Refrigerate until ready to use.

When the cake is cool, unroll it and spread the whipped cream filling evenly. Then, roll it back up tightly. Make sure the seam side is down and refrigerate for 1 hour.

To make the frosting, beat the butter until it’s smooth. Then, add in the cocoa powder and powdered sugar. Beat until there are no lumps. Next, beat in the vanilla, heavy cream, and salt.

When ready to serve, trim the ends of the log to make it neat and to ensure you can see the cream filling. Frost cake with the buttercream and lightly dust with powdered sugar. You can add on any garnishes you like!

Not bad for making it only twice ever (not counting high school)! And it tasted really good! We’re going to make this again this year so we’ll see how it turns out!

Are there any Christmas desserts you love?