Bûche de Noël – Yule log
This traditional Christmas cake is decorated to resemble
a log or a “Bûche” en Français
Making the Chiffon Roll
1 cup all-purpose flour, sifted
1 tsp baking powder
1 tsp Baking soda
1/4 tsp salt
1.5 cup sugar
2 tbsp water
1/2 cup vegetable oil
4 eggs, separated
2 egg whites
1 pinch cream of tartar
1 tsp vanilla (or other flavourings)
1. Separate the eggs, placing the whites in a clean mixing bowl for a standing mixer. Add Cream of tartar to the egg whites and whip. While the whites are whipping, beat the yolks with the vegetable oil, vanilla (or flavouring) and water.
2. Add the 1/4 cup sugar to the soft peak egg whites and continue whipping until firm peaks are formed.
3. Blend together the flour, baking powder, salt and ó cup sugar in a large bowl. Add the yolk mixture and mix until smooth. Then add the whipped egg whites and fold in.
4. Spread batter evenly onto a parchment lined baking sheet and bake at 350F until just done, approx. 10 mins, so that the cake springs back when touched.
Making the filling (Flavoured Chantilly cream)
500ml heavy cream (33-35%)
1 vanilla bean, split (optional)
ó cup icing sugar
Chill the cream and the bowl if possible, and whip on a medium speed until soft peaks are formed. Fold in flavourings and keep chilled until ready to use.
Flavouring ideas:
15 g Pumpkin pie spices (and a scoop of pumpkin purée too)
10 g instant coffee (for coffee filling – dissolve in cream first)
ó orange, zested plus Cointreau
ó tsp almond extract plus Amaretto
To assemble the Yule Log:
1. Remove the parchment from the back of the chiffon roll and place the roll ‘skin’ side up, on a new clean piece of parchment.
2. Optional: Cover the skin with a thin layer of buttercream or jam – this will keep the chiffon from getting soggy if you are preparing it ahead of time.
3. Spread the finished cream filling over the cake, making sure to not cover either end.
4. Use the parchment under roll the cake up and then place it seam side down and cover with the remaining cream and chocolate shavings and curls.
5. Set in fridge for 1 hour prior to serving.