Simple Buche de Noel (Yule Log)
Ingredients
Cake
Cranberries, for garnish
Small rosemary sprigs, for garnish
Cake:
Ingredients
Cake
- 6 large eggs, separated
- 1/2 c. all-purpose flour
- 1/4 c. unsweetened cocoa powder
- 3/4 c. granulated sugar, divided 1/4 tsp. kosher salt
- Powdered sugar, for sprinkling
- 1 c. heavy cream
- 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 1/2 c. (1 stick) butter, softened
- 2 c. powdered sugar, plus more for garnish
- 1/4 c. cocoa powder
- 1/2 tsp. pure vanilla extract
- 2 tbsp. heavy cream
- Pinch kosher salt
Cranberries, for garnish
Small rosemary sprigs, for garnish
Cake:
- Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray or oil. In a medium bowl mix together flour, cocoa powder, and salt.
- In a large bowl of a mixer beat egg yolks until thick. Slowly add 1⁄2 cup sugar and beat until pale then mix in flour mixture by hand.
- In another large bowl beat egg whites until soft peaks form. Add remaining 1⁄4 cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into yolk/flour mixture in two batches.
- Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes.
- Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper.
- Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.
- In a large bowl beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until stiff peaks form. Refrigerate until ready to use.
- When cake is cool, unroll and spread filling evenly over cake.
- Roll cake back into a log, this time without towel. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.
- In a mixing bowl beat butter until smooth.
- Add powdered sugar and cocoa powder and beat until no lumps remain.
- Beat in vanilla, heavy cream, and salt.