YULE LOG CHRISTMAS CAKE
| BUCHE DE NOEL | ULTIMATE RECIPE
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake will come this week. No video upload this Friday since it’s Christmas day. I will upload this early this week so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed and Merry Christmas!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Sponge Cake Sheet
I’m using a 33x33cm flat pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3 ½ tbsp] oil
40ml [3 tbsp] milk
1 tsp vanilla
½ tsp salt
72g [½ cup + 2 tbsp]
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
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Mocha Cream Cream Frosting
75g [½ cup] chocolate melts
75g [¼ cup + 1 tbsp] whipping cream
2 tsp instant coffee
1 tbsp hot water
170g [¾ cup] unsalted butter, softened
60g [½ cup] powdered sugar
340g [1½ cup] cream cheese, softened
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Syrup: coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water]
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Deco: Almond flakes and rosemary
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Dusting: Powdered sugar
Instructions:
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Sponge Cake Sheet
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Preheat oven at 160°C/320°F.
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Separate the eggs in 2 large bowls.
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In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
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Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
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Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside.
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In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
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Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
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Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table.
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Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean.
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Let the cake cool completely before slicing.
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Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose)
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Mocha Cream Cheese Frosting
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In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside.
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In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside.
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In a large bowl, add the softened butter. Mix until creamy.
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Sift in the powdered sugar. Mix until well combined.
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Add in the coffee and chocolate mixture. Mix until well combined.
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In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened.
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Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps.
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Assemble the Cake
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Brush the coffee syrup on the cake sheets.
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Spread the frosting with a spatula. Spread evenly.
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Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger.
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Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets.
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Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable.
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Frost around the cake.
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Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines.
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Use some almond flakes to decorate as the log fungus.
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Decorate the top with rosemary leaves.
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Dust the cake with powdered sugar.
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Refrigerate the cake before cutting.
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Cake is ready to serve.