Buche De Noel / Yule Log Cake Recipe

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Buche De Noel / Yule Log Cake
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Ingredients
9
Count
Nutrition
762
Calories
Total time
25
Minutes
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Ingredients:

  • 2/3 cup sugar
  • 1 tsp vanilla
  • 1 cup cake flour (sifted before measuring)
  • 1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
  • 2 2/3 cups confectioners' sugar , sifted
  • 1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
  • 2 tsp vanilla
  • 1/2 cup unsweetened cocoa powder , sifted

Directions:

  1. Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter that as well. Preheat oven to 370°F.
  2. In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs until they are very thick and light colored (this takes about 7 minutes). Continue beating and add the sugar in 1 tablespoon at a time, allowing each spoonful to mix in before continuing with the next. Beat in the vanilla as well.
  3. Stop the mixer and sift 1/2 cup cake flour on top of the batter. Using a spatula, gently stir the flour into the batter. Sift the final 1/2 cup flour on top and then very gently fold this into the batter. You want to stop as soon as all the flour is integrated into the batter. This will give you a lovely, airy cake.
  4. Pour and spread the batter into the prepared pan and bake for just 10 minutes. Do not overbake or the cake will be too stiff to roll without breaking.
  5. As soon as you take it out of the oven, turn the cake out onto a clean dishtowel (I’ve seen people recommend that you put powdered sugar on the dishtowel so that it doesn’t stick, but I don’t find this necessary). Remove the parchment paper and allow the cake to cool for a couple of minutes. While it is still warm, roll the cake up from one of its short ends with the dishtowel inside (this way the cake gets used to being rolled and won’t tear when you fill it and roll it back up). Allow the cake to cool completely.
  6. Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe below) evenly on top. Carefully roll the cake back up and neatly place on your serving dish.
  7. Chocolate Buttercream: Cream the butter in a small bowl.
  8. Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
  9. Beat with an electric mixer, until the desired texture is achieved.
  10. Optional: To enhance the yule log effect, cut off the ends at an angle and use these to create stubs on the log (they’re supposed to look like cut off branches), attaching them with some buttercream.
  11. Frost the outside of the log and, using a fork, trace irregular lines in the frosting to give it a woody effect. Cover the cake carefully with plastic wrap and allow it to “age” in the refrigerator for several hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 761.62 Kcal (3189 kJ)
Calories from fat 189.76 Kcal
% Daily Value*
Total Fat 21.08g 32%
Cholesterol 154.72mg 52%
Sodium 52.66mg 2%
Potassium 201mg 4%
Total Carbs 141.75g 47%
Sugars 116.73g 467%
Dietary Fiber 2.82g 11%
Protein 7.66g 15%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 6%
Iron 3.2mg 18%
Calcium 47.7mg 5%
Amount Per 100 g
Calories 358.67 Kcal (1502 kJ)
Calories from fat 89.36 Kcal
% Daily Value*
Total Fat 9.93g 32%
Cholesterol 72.86mg 52%
Sodium 24.8mg 2%
Potassium 94.66mg 4%
Total Carbs 66.76g 47%
Sugars 54.97g 467%
Dietary Fiber 1.33g 11%
Protein 3.61g 15%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 6%
Iron 1.5mg 18%
Calcium 22.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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