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Yule Log (Bûche de Noël)

Name: Yule Log (Bûche de Noël)
Prep time: 45 min
Cook time: 12 min
Total time: 3 h
Yield: 10–12 servings
Cuisine: French
Ingredients: 200 g / 4 large eggs, separated, room temperature; 132 g / 2/3 cup granulated sugar, divided; 4.7 g / 1 tsp vanilla extract; 60 g / 1/2 cup all-purpose flour; 28 g / 1/3 cup cocoa powder; 1.5 g / 1/4 tsp table salt; 14.1 g / 2 tbsp powdered sugar, for the towel; 340 g / 1 1/2 cups heavy cream, cold; 28 g / 1/4 cup powdered sugar; 4.7 g / 1 tsp vanilla extract; 170 g / 6 oz semisweet chocolate, chopped; 170 g / 3/4 cup heavy cream

A tender chocolate sponge rolled around whipped cream and covered in chocolate ganache bark.

Makes: 10–12 servings · Pan: 10 × 15-inch jelly-roll pan · Oven: 375 °F (190 °C) · Holiday: Christmas & winter holidays

⚖ Scale this recipe Print

Ingredients

Volume	Grams
Cake
4 large eggs, separated, room temperature	200 g
2/3 cup granulated sugar, divided	132 g
1 tsp vanilla extract	4.7 g
1/2 cup all-purpose flour	60 g
1/3 cup cocoa powder	28 g
1/4 tsp table salt	1.5 g
2 tbsp powdered sugar, for the towel	14.1 g
Filling
1 1/2 cups heavy cream, cold	340 g
1/4 cup powdered sugar	28 g
1 tsp vanilla extract	4.7 g
Ganache
6 oz semisweet chocolate, chopped	170 g
3/4 cup heavy cream	170 g

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g). Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Heat the oven to 375 °F. Grease the pan, line with parchment, and grease the parchment.
Beat the yolks with 1/3 cup sugar and the vanilla until thick and pale. Sift the flour, cocoa and salt over and fold in.
Whip the whites to soft peaks, add the remaining sugar, and whip to glossy firm peaks. Fold into the chocolate mixture in three additions.
Spread in the pan and bake 10–12 minutes, until the cake springs back. Turn out onto a towel dusted with powdered sugar, peel off the parchment, and roll up in the towel from a short end. Cool completely.
Whip the cream, powdered sugar and vanilla to firm peaks. Unroll the cake, spread with cream, and re-roll without the towel.
Heat the cream for the ganache until steaming, pour over the chocolate, wait 3 minutes, and stir smooth. Let thicken to spreading consistency, spread over the log, and drag a fork through it to look like bark. Chill 1 hour before slicing.

Tips

Rolling the cake while warm 'trains' it so it won't crack later.
Cut a short diagonal piece off one end and set it on the side as a branch.

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