This Yule log recipe will help you make classic Yule Log Cake with a soft and fluffy chocolate sponge cake filled with silky smooth vanilla whipped cream and covered with a very chocolatey chocolate ganache! Bake the cake for about 10–15 minutes; careful, it will bake quickly. Adding more cream will make it thinner and more chocolate will make it thicker. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back. Line a 38 cm x 25-cm (15 x 10-inch) baking sheet with parchment paper and butter. When the cream is cold, these bubbles are held in place by a network of tiny globules of solid fat, which allow the cream to eventually expand into a light, airy mass. Use a serrated knife to create bark lines in the cake, then decorate with sugared cranberries or with some fresh red currants and rosemary sprigs. I tried making meringue mushrooms without any acidic ingredient like cream of tartar and lemon juice.The shape of the mushrooms and stems were not so great. When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool. Makes about 15-18 (4 cm) Meringue Mushrooms. In a clean bowl add the butter. Bake at 325 F (160-170 C) for 25-30 minutes. Egg - They get whipped to add air into the cake; Sugar - Needed for sweetness; Vanilla - As always, use a high-quality extract; Flour - Just a little is needed in order to give the cake structure; Cocoa Powder - For this recipe… I decided to try a chiffon cake, which I hadn’t seen in many Yule log recipes. Lay a clean towel on the cake and flip it over and remove the parchment paper . Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Pour over the chocolate … Spread two-thirds of the batter evenly in prepared pan. Overbaking can cause the moisture to get evaporated and can make the cake dry. Lower the speed and slowly add the sugar, 1/2 cup at a time. Place some meringue mushrooms here and there around the yule log.Dust the top with some cocoa powder.And then the entire yule log cake with some powdered sugar. Buche de Noel the traditional French word for the Christmas Yule Log Cake is a dessert I have made for our family for the last 30 years. Use the second cake roll for the branches. In a medium saucepan, heat up the cream until just simmering. Keyingredient.com is a free cooking website. Now pour in this batter into tray greased with butter and lined with a parchment paper. Cake Directions: Preheat oven to 400 and grease a 10x15 jelly roll pan with nonstick cooking spray.  The correctly-mixed cake will be light and airy. The chocolate sponge cake is the main part of this yule log cake or Buche de Noel. Powered by Brandeploy Then lightly grease the parchment paper with a paper towel dipped in vegetable oil. When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas. With the spatula, fold the whipped egg whites into the egg yolks mixture. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. The custom of burning the Yule Log goes back to, and before, medieval times. There are 3 components to this yule log recipe and the ingredient list is quite long. Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking.Â, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), HOW TO MAKE CREAM PUFFS /choux pastry with craqueline, CREAM PUFF FILLING (French vanilla Cream), Cake decorating ,meringue mushrooms (optional), Oil :50 ml or approximately 3 and 1/2 tbsp, Milk :50 ml or approximately 3 and 1/2 tbsp, Whipping Cream :90 g or 92ml approximately 6 tbsp, Vanilla powder: 1/2 tsp or vanilla extract 1 tsp. When all the sugar is incorporated increase the speed and whip for 2 more minutes. Burning a special log or yule log is a tradition that dates back before the birth of Christ. We have used this delicious cream cheese frosting on our Quick and easy cinnamon rolls recipe. Keep the butter and sugar at room temperature as it will help us to combine them easily. If in case the chocolate chips are bigger, and if we find, some solid chocolate pieces; Just place this bowl over some hot water taken in a bigger bowl.It will melt and form smooth and shiny chocolate ganache. Fold in flour, baking powder and salt. The chocolate ganache was left at room temperature and it will become very stiff if kept in fridge. It’s a traditional holiday dessert and very easy to make. Sift together the sugar, cocoa and salt and add this to the butter. Add the vanilla extract and beat few more seconds. Line 17- x 11-inch greased jelly roll pan with parchment paper. We can also use butter cream filling or cream cheese filling according to your preference .The method is so simple and the recipes are shared. Sift the sugar over the cream and continue to beat just until it holds a soft peak. Transfer the meringue to your piping bag.The opening should be large. Lay a clean towel on the cake and flip it over and remove the parchment paper . Roll up the cake when it is just cooled down.Cake stiffens as it cools, so it’s going to crack less if you roll it immediately when they are just cooled. Take care not to over beat the cream otherwise, the fat will get separated and it will be look curdled. Preheat oven to 400°F. Its so easy to make this chocolate sponge cake. Whipping cream introduces air bubbles. This snowy looking buche de Noel recipe hides layers of airy vanilla sponge hidden under thick, silky white chocolate buttercream frosting. So I kept mine inside the oven with oven lights on.They need a dry environment to stay healthy 🙂. a large bowl beat the eggs until thick and pale, then beat in the sugar, salt, and vanilla. Roll it again and place in the fridge for a couple of hours. Beat the egg whites and cream of tartar, on medium low speed until soft peaks form. A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition. Make sure the whipping cream is cold because the fat globules emulsify faster and stay emulsified longer when cold. Roll up each cake again. Line a 17X12-inch jelly pan with parchment paper. If you want more thinner frosting, you can add 1-2 tbsp milk into it. Remove cake from oven and immediately turn onto kitchen towel. We can also use butter cream filling or cream cheese filling according to your preference .The method is so simple and the recipes … Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking. Brush liquor syrup evenly onto the surface of the cake. Do you have a website or cooking blog? Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven. Chocolate, Caramel, and Chestnut Yule Log Cake. This French classic dessert is usually served at Christmas, representing the yule log. Take care not to over beat the cream otherwise, the fat will get separated and it will look curdled. Beat the soft butter until smooth and creamy. Into a bowl add the Softened butter, cream cheese, vanilla sugar/vanilla extract and a pinch of salt to balance the sweetness. To make this Yule log cake or Buche de Noel, we need to prepare. Add milk and vanilla; beat until smooth and fluffy. Check your cake after 20 minutes and watch closely until it tests done. Enter a recipe name, ingredient, keyword... 1/4 cup red & green Wilton batter bits (found at WalMart), 3 to 4 tablespoons red and green sprinkles. Place 1 cake roll seam side down on a serving plate. To make this chocolate sponge cake, we use 5 eggs, which is the most important ingredient to make this sponge cake layer. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak. Yule Log with Vanilla Sponge Cake, Caramel Cream Filling, and Chocolate Frosting adapted from Baking with Kids (cake) and Martha Stewart (filling) makes 1 9x13 cake worth of logginess Prep time: 15 minutes cake, 40 minutes filling, 7 minutes frosting Cook time: 10 minutes (cake) Cooling time: 4 hours Cost: cake: $.80, filling: $2.50 Set aside. Thoroughly beat until they are light in texture and pale yellow in color. With a spatula fold in the sprinkles. of edges. The tips on top can be cut off before decorating. Here you will find simple and easy baking and other favorite recipes with step by step photos and videos. Yule log recipe for making the best chocolate log cake for christmas.The chocolate log is soft and fluffy and is filled with vanilla cream and is topped off with chocolate ganache. Whip the butter in your mixer until is is light and creamy. How to pipe the stems :Hold the pastry bag upright and close to the parchment paper, and with even pressure, pipe the meringue into pillar shape of 2-3 cm height. Then Add in the milk ,oil, vanilla extract and mix. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak.Â, Sift the sugar over the cream and continue to beat just until it holds a soft peak.Â. In this Yule log Cake Recipe we use simple vanilla whipped cream filling. In this Yule log Cake Recipe we use simple vanilla whipped cream filling. When the cake layer has cooled and it is ready for filling, spread the vanilla whipped cream,all over the cake and then carfully roll the chocolate sponge cake layer to form the shape of a log. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Though the measurement of ingredients differ slightly, the method of making the chocolate yule log cake or Buche de Noel remains the same. Then add the powdered sugar little by little.Beat everything together until you get a silky smooth, light cream cheese frosting. Beat until well mixed then add the vanilla and Add the sugar and vanilla. Dip the bottom of mushroom caps in melted chocolate and then join it with the stem. VANILLA BUTTERCREAM: Join us and discover thousands of recipes from international cuisines. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Unroll cakes and spread evenly with cream mixture to within 1/2 in. Stir in vanilla. Yule Log. Remove the cake pan, peel away the parchment paper. Servings 6 Spread the chocolate ganache over the cake, leaving the ends exposed. Let it sit for 2 minutes and then stir to combine.In a minute it will combine together to form a smooth chocolate ganache. Roll cake up in the towel from the long side and allow to cool for 1 minute. Heat the oven to 450°F. You may use the following recipe for Chocolate Icing or your favourite icing for the filling and frosting, just flavour it lightly with cocoa powder or chocolate so it will resemble bark. Meanwhile, dust a clean kitchen towel with powdered sugar and set aside. Tap the pan on the counter a few times to break any large air bubbles in the batter . Notify me of follow-up comments by email. Frost the outside of the cake with the chocolate frosting and drag a fork across the frosting to create the effect of bark. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed. While the cake layer is cooling down, we prepared our whipping cream and the chocolate ganache. Fold in the batter bits as well. We need to beat the egg whites until they become glossy and form medium stiff peaks.It may take around 6-8 minutes.Lift the beater from the foam and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.). I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. At warmer temperatures, that fat starts to soften and the globules collapse, so the cream can’t whip up as fully, and it takes longer to reach its maximum volume. In bowl, using electric mixer on medium speed, beat eggs and sugar until mixture has tripled in volume, about 10 minutes. Cover the cake with a clean towel and let the cake cool down completely at room temperature. I am not sure, if my place is humid; for me, even though the meringue baked well in oven but when I kept them outside for more than two hours, it became sticky and lose its crispiness. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of https://www.thespruceeats.com/chocolate-buche-de-noel-recipe-1375025 Bûche de Noël (Yule Log Cake) It's officially Christmas when Buche de Noel appears, thickly frosted in chocolate ganache bark and dotted with tiny meringue mushrooms. I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. The cream of tartar is important and stabilizes the egg whites so the cookies don’t turn out hollow.So I recommend to use cream of tartar while making meringue mushrooms. 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