Bûche de Noël Recipe: A Classic Yule Log Cake

Ingredients

• 2 cups heavy cream
• 0.5 cup confectioners' sugar
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 egg yolks
• 0.5 cup white sugar
• 0.33 cup unsweetened cocoa powder
• 1.5 teaspoons vanilla extract
• 0.13 teaspoon salt
• 6 egg whites
• 0.25 cup white sugar
• confectioners' sugar for dusting

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Prepare a 10x15-inch jelly roll pan by lining it with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon of vanilla extract until the mixture becomes thick and holds stiff peaks. Place in the refrigerator until ready to use.
2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup of sugar until the mixture becomes pale, light, and frothy. Mix in 1/3 cup cocoa, 1 1/2 teaspoons of vanilla extract, and salt.
3. With clean beaters, whip egg whites in a large glass bowl until soft peaks form. Gradually add 1/4 cup of sugar, and continue beating until stiff peaks form.
4. Gently fold the yolk mixture into the whipped egg whites, being careful not to deflate the whites.
5. Spread the cake batter evenly into the prepared jelly roll pan.
6. Bake in the preheated oven until the cake springs back when lightly touched, approximately 10 to 12 minutes.
7. Dust a clean dish towel generously with confectioners' sugar. Run a knife around the edges of the pan, then carefully turn the warm cake out onto the sugared towel. Peel off and discard the parchment paper.
8. Starting at the short edge of the cake, roll the cake up tightly with the towel. Allow it to cool completely for about 30 minutes.
9. Unroll the cooled cake gently, and spread the prepared chocolate cream filling evenly, leaving about 1 inch of space from the edges.
10. Carefully roll the cake back up with the filling inside. Place it seam-side down on a serving plate, and refrigerate until ready to serve.
11. Enjoy this delightful Bûche de Noël!

Nutrition

• Calories: 276 kcal
• Fat Content: 18 g
• Fiber Content: 2 g
• Sugar Content: 23 g
• Sodium Content: 72 mg
• Protein Content: 5 g
• Cholesterol Content: 157 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g