Yule Cake

A Yule Cake or bûche de Noël is a traditional Christmas Cake, often served as a dessert near Christmas. It is mainly served in France, Belgium, Luxembourg, Switzerland and Quebec, Canada. A Yule Log is a thin layer of sponge cake with a layer of sweet whipped cream, often covered with chocolate. Wikipedia.

About This Yule Cake Recipe

• This Cake has three parts. 1) The sponge cake, 2) The whipped cream layer, 3) The chocolate ganache frosting, and 4) The meringue mushrooms.
• The Cake layer is a thin chocolate sponge cake rolled in a Jelly-Roll style while still warm.
• The inside cream is sweet whipping cream.
• Lastly, cover this Yule Log with a creamy chocolate frosting and design it in a way that looks like tree bark.
• There are many different ways to decorate the top of a Yule Log cake. I used the little Meringue Mushrooms and some greens. You can add a few crystallized cranberries or some rustic winter greeneries!

How To Make This Cake

The Sponge Cake

• Line a baking sheet of 15X10X1 inch and grease the parchment paper.
• Just like any other sponge cake, start by separating the egg yolks.
• Beat the yolks until pale and double in size. This might take 4-5 minutes.
• Gradually add the granulated sugar and keep whisking. The mixture will become thick and pale in colour.
• Add the oil and mix.
• Sift all dry ingredients twice to aerate the flour and gently add them to the yolk mixture. The batter will be thick, and that is okay.
• Wipe the mixing bowl and the whisk attachment with white vinegar, and whip the egg whites until soft peaks form.

• Gradually add the sugar and mix until the mixture reaches the stiff peaks.
• Gently mix the yolk mixture into the egg white mixture and mix. Do not overbeat and overmix the mixture because it will cause deflating the batter.
• Spread the batter onto the baking sheet and smooth the surface with a spatula. Bake the sponge for 10-12 minutes, then let it cool down ONLY for Five minutes.
• Put a clean kitchen towel on the clean counter, and sift about two tablespoons of cocoa powder on the towel.
• Flip the baked Cake on the towel and peel off the parchment paper.
• Start rolling the Cake in a jelly-roll style from the short side. Let the log cool down completely on the cooling rack!

The Filling

• Whip the heavy cream until soft peaks form.
• Gradually add the granulated sugar, one tablespoon at a time and keep whisking until stiff peaks.
• Add vanilla extract and mix.

The Tree Bark Frosting On Yule Cake

• Heat the cream in the microwave or in the oven until it simmers on the edges.
• Remove it from the microwave or oven and pour it over the chopped chocolate.
• Let the bowl sit on the counter for 5 minutes.
• After 5 minutes, stir the mixture until all the chocolate is melted.
• Leave the bowl on the counter for half an hour until the mixture has thickened. The mixture should be thick but not too stiff and still spreadable.

Assembling

• Unroll the log gently to avoid breaking or tearing it.
• Spread the filling over the cake sheet and avoid an inch from the short sides.
• Smooth out the filling evenly.
• Start rolling the log from the short side that is close to you.
• Spread the chocolate ganache over the log and use a small spatula or the tip of a small spoon to create tree bark designs on the chocolate ganache.

Make The Meringue Mushrooms For The Yule Cake

• Whisk the egg whites and cream of tartar at medium speed using the whisk attachment until they’re starting to look foamy and just beginning to turn white.
• While whipping the whites, add the sugar very slowly.
• Add vanilla extract now and whip.
• Transfer the meringue mixture to a piping bag fitted with a large round tip and pipe half of the meringue in 1-inch diameter domes onto a lined baking sheet. 
• Pipe the other half in a tall kiss, and to do that, when finishing the piping, pull your hand up.
• Bake the meringues in a 200F oven for one hour and a half.
• Let them cool completely. Make a small hole at the bottom of the dome meringue. Dip the tip of the tall dome into melted chocolate and press it into the hole at the bottom of the other dome meringue.
• Let the chocolate harden, and place the mushrooms on the log while the ganache is soft.
• Put the log in the fridge until it is firm.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe