Yule log

Yule log

Bûche de noël

By
From
Encyclopedia of Food and Cookery

The traditional French Christmas cake is log-shaped, covered with chocolate butter cream (crème au beurre) and patterned to represent the bark of a log. The origin of the yule log may have been the custom of sending a log on Christmas Eve to the house to which you were invited for Christmas day, so guests could enjoy a roaring log fire.

Ingredients

Quantity Ingredient
75g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
60g dark chocolate, chopped
4 eggs
170g caster sugar, plus extra for dusting
1 teaspoon natural vanilla extract
1/4 teaspoon bicarbonate of soda
2 tablespoons water, cold
1 quantity Crème au beurre

Method

  1. Sift together flour, baking powder and salt. Melt chocolate in a heatproof bowl over hot water.
  2. Put eggs into a bowl, add sugar and beat over hot water, or on highest speed of electric mixer, until mixture is very light and thick and greatly increased in volume. Fold sifted flour mixture and vanilla into egg mixture all at once. Stir bicarbonate of soda and cold water into melted chocolate and fold quickly and evenly into cake mixture.
  3. Turn mixture into a greased and lined 38 × 25 × 2.5 cm Swiss roll tin. Bake cake in a preheated hot oven (200°C) for 15 minutes or until cake springs back when centre is lightly touched. Loosen edges and turn onto a dish towel thickly dusted with caster sugar. Peel off lining paper and trim edges of cake with a sharp knife. Roll immediately in towel and leave to cool on a wire rack for at least 1 hour.
  4. When cold, carefully unroll cake and spread with one-third of the chocolate crème au beurre. Roll cake once more and cut off one end of cake at an angle. Place roll on plate or board, arrange cut piece of cake alongside to resemble a stump and cover whole ‘log’ with remaining crème au beurre. Make a barklike finish with a fork and chill until serving time.
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