Elf Squad Kitchen: The Yule Blog Yule Log (Buche du Noel) Recipe

A Buche Du Noel is a classic Christmas cake, often served on Christmas Eve or after a Christmas Day meal. It's name literally means Christmas Log, and it is a rolled cake designed to look like a Yule Log. To learn more about the tradition and origin of the Yule Log, check out this recent Yule Blog. 

You’ll find many versions, using different kinds of cake, fillings, and even toppings. Traditionally, it’s made with sponge cake with chocolate ganache topping and often marzipan mushrooms or other decorations that make it look like an actual log. Alternatively, people add more festive decorations and even add red & green coloring. Since the recipe can be fairly complicated, we’re offering a simpler version—but feel free to add, subtract, or substitute whatever you like!

Buche du Noel Equipment

Jelly roll pan, lined with parchment, then greased with cooking spray or butter

Two mixing bowls

Kitchen towel

Egg beaters or mixer

Mixing and measuring spoons

Buche du Noel Ingredients

Cake:

5 eggs, separated

1/2 cup flour

¼ cup cocoa powder

¾ cup sugar

Powdered sugar

 

Filling and frosting:

2 cups heavy cream

Cocoa powder

Powdered sugar

1 tsp. vanilla

How To Make A Buche du Noel

1. Preheat oven to 350 degrees.
2. Mix flour and cocoa in a bowl.
3. In a separate bowl mix yolks with egg beaters or hand held mixer. When the mixture is thick, add in sugar and mix until light in color; then mix in flour.
4. In a separate bowl, beat egg whites until soft peaks have formed. Add remaining sugar and continue beating until stiff peaks form. Fold this mixture in two or three batches to the flour.
5. Spoon or gently pour batter in prepared pan. Bake 10 minutes, or until top springs back when touched with a (clean) finger.
6. Lightly dust a clean kitchen towel with powdered sugar.
7. Take the cake out of the pan and lay it on the towel. Peel off the parchment. (Carefully!).
8. Use the towel to roll the cake (gently!) into a log shape. Let it cool (In the towel!)
9. While it’s cooling, whip the cream until done.
10. When the cake is completely cool, unroll it and spread the cream over it. Roll it back into a log shape (still in the towel, and very carefully.)
11. Add cocoa powder, vanilla and 1 tsp powdered sugar to the remaining whipped cream. Mix gently, or re-beat if necessary.
12. Frost the top and sides. You can add powdered sugar to look like snow, sugared cranberries, meringue mushrooms, etc. You can also use a fork to create markings that look like bark.
13. Refrigerate until ready to serve.
14. Prepare for oohs and aahs!