Bûche de Noël

This is our family’s favourite recipe; there are loads of different ways you can make a Bûche de Noël or Yule Log, but this one, with a flourless cake and whipped-cream filling, is (in our opinion) the best one.

This recipe is very quick and easy to make; on Boxing Day, I usually bake the cake in the morning before I put the turkey or ham in the oven. That gives the cake lots of time to cool, and I usually assemble it and make it presentable before the meat is done roasting. You can also make it the day before.

When we’re feeling energetic on Christmas Day, we make meringue mushrooms to decorate the Bûche de Noël, to make it look even more like a real log; they’re super-cute. Those take a bit of time in the oven, and for assembly, so if we haven’t made them by the day prior, they don’t get done.

Bûche de Noël

Serves 6

Prep time: 45 minutes

Baking time: 15

Rest time: 2 hours

Ingredients

Whipped Cream-Cocoa Filling

• 2 cups heavy cream
• 1/2 cup confectioners’ sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

Cake

• 6 egg yolks
• 1/2 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 egg whites
• 1/4 cup white sugar
• confectioners’ sugar for dusting

Instructions

Cake

1. Preheat oven to 375ºF (190ºC).
2. Line a 10″ x 15″ inch jellyroll pan with parchment paper.
3. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale.
4. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.
5. In large bowl, using clean beaters, whip egg whites to soft peaks.
6. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites.
7. Spread the batter evenly into the prepared pan. 
8. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
9. Dust a clean dishtowel with confectioners’ sugar.
10. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
11. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. 

Filling

1. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff.
2. Refrigerate until needed. 

Assembly

1. Unroll the cake, and spread 2/3rds of the filling to within 1 inch of the edge.
2. Roll the cake up with the filling inside.
3. Place seam side down onto a serving plate, cover exterior of cake with remaining filling, and refrigerate until serving. Dust with confectioners’ sugar before serving.