Easy Yule Log Cake – Bûche de Noël


Hi everyone, it’s Beth. Welcome to Walloping Teaspoon. The holidays are here, and I’m super excited
because this year my boyfriend and I are going to France to celebrate the holidays with his
family. How cool is that? So I’ve been practicing my hand at my French
baking because I know that while we’re there I’ll make something to share with his family,
and I want to show you today something I’ve been working on. The buche de noel. It’s a classic French holiday dessert. It’s a really tender cake because I’m using
Swan’s Down Cake Flour that gets rolled up and then coated with chocolate and cut to
look like a tree branch. Sounds weird, I know, but it’s really pretty! Let’s get started. I’m taking 1/4 cup of cake flour, dipping
in and leveling the top of my cup and an equal amount of cocoa powder. Just sift those together. The reason we’re using cake flour in this
recipe is because we need our cake to be able to roll without cracking and cake flour with
its lower protein content helps us to do that perfectly. It’s gonna be a really tender cake. I have 4 eggs. We need to separate the whites and the yolks. Your whites can go straight into your mixing
bowl. We’re going to add 1/4 cup of granulated sugar
and a little bit of salt. We’re going to whip them until they get nice
and foamy. Add about 1/2 teaspoon of cream of tartar. This is an acid and it’s going to help our
white beat up to nice, stiff peaks. Transfer your beaten egg whites to a different
bowl and set aside. Now we’re going to add our egg yoks to the
bowl, another 1/2 cup of granulated sugar, and 1/2 teaspoon of vanilla extract. We’re going to beat this until it’s really
thick and pale in color. Did you guys know that the French call a mixer
a robot? I think that sounds so much cooler than a
mixer. 1/3 of your egg whites and your cake flour
mixture go into the yolks and just fold this together lightly. When it’s just a little bit streaky like this,
that’s when it’s time to add the rest of your egg whites. Pour it into a parchment lined pan. Spread it all the way to the edges and corners
of the pan gently. We’re going to bake this in a preheated 400
degree oven. 7-8 minutes is all it takes. As soon as the cake comes out of the oven,
loosen the edges. We’re going to take a clean kitchen towel. Make sure that you’re able to flip it with
the towel. Take the parchment away. We want to roll the cake at one edge. So you’re just going to set it seam side down
and let it cool completely. Now we’re going to make these teeny tiny,
adorable meringue mushrooms which are classic on a buche de noel. How cute is this? I have 2 egg whites in my bowl and I’m going
to add 1/2 cup of granulated sugar and a little bit of salt. We’re going to whip this until it’s frothy. We’re going to add a little bit of cream of
fartar to help stabilize our egg whites. And here we are again. We’re at stiff peaks. Add 1/4 cup of powdered sugar and about 1/8
teaspoon of vanilla extract and whip it again until it’s all the way back to stiff. We’re going to pipe 1 inch stems for our mushrooms
and don’t worry that they’re peaked. We’re going to knock the peaks down before
we bake them. And then pipe small rounds to be the tops
of the mushrooms. When you’re done piping, dip your finger in
a little bit of water and just press down the tips to flatten them out a little bit. And then just give a very light dusting of
cocoa powder. Bake these in a really low oven at about 200
for an hour and a half to two hours. They need to be completely dried out. Now we’re going to make the icing to fill
and frost our buche de noel. So I have 4 egg whites here, 1 cup of granulated
sugar and a large pinch of salt. We’re going to take this over to the stove
and cook it over a double boiler. Whisk it all together and cook it over a low
flame. We need for the temperature to reach about
140 to 145 to make sure that the eggs are safe. When the mixture reaches 140 transfer it over
to your mixer and whip it until it’s really room temperature. I can’t stress this enough – it cannot be
warm. Have room temperature butter cut into tablespoons
and add it 1 at a time to your mixer. About halfway through it’s gonna be really
soupy. Don’t worry about it. That’s normal and if you keep adding your
butter it’s going to come back. We’re going to use about 2 cups of icing. And we have our roll. It’s perfect. We’re going to just put this into the fridge
while we make the rest of our icing chocolate to coat the outside. I have 6 ounces of melted chocolate. I’m going to pour roughly 1/3 of that into
the rest of my icing and this is ready to go to ice the outside of our roll. With the rest of our melted chocolate, go
straight onto a parchment lined pan and spread it into a very thin layer. We’re going to chill this down and while it’s
cold we’ll be able to break it into bark to really finish off the look of our buche de
noel. We’re going to make a cut about 2 inches in
and at a 45 degree angle at the end of my cake. We’re going to reattch this to the cake to
look like a stump coming off the branch. And then just coat the rest of the roll with
your chocolate icing. And then break your frozen chocolate into
big shards and attach them to the icing. Just gonna give the faintest sprinkle of powdered
sugar to look like snow. Attach your mushroom stems and bases with
a small dab of chocolate. The cake is really moist and really tender
thanks in part to our Swan’s Down Cake Flour. If you guys have never made a roll cake with
cake flour, it’s gonna change the way you bake. Check it out and let me know in the comments
below what you’re baking for the holidays. I’m Beth – see you soon!

8 thoughts on “Easy Yule Log Cake – Bûche de Noël”

  1. Beth it was great to see you again. Hope to see more videos in the new year. I am no not doing much baking this year, at least nothing planned. I will play it by ear. I would over try this cake.

  2. My mum always used to tell me about this dessert and how their local bakeries start competiting over whose cake logs look the best!!!
    The most important part is the beautiful religious tranquillity ppl used to share at the time mum was a kid!!!! We locals bake our own desserts in your own holidays to give them away to the frensh citizens used to live in my country, and they share with us their own goodies in our own holidays including this kind of cakes…. ohhh it was sooo heartwarming!!!!
    Your vid just brought back sooo many wonderful memories that I wish I could be part of!!!!

  3. I will probably be making a cheesecake for my family. We really like our cheesecake! Anyway, it was really nice seeing you again, Beth! Until next time!

  4. I love it! I wasn't going to make any desserts this Christmas because I left my baking and decorating supplies in Santa Barbara when I had to evacuate and I was so sad, but this seems really beautiful yet simple enough that I can make it with the tools I have on hand. I am so excited and can't wait to try this recipe!

  5. Hi Beth!! Thank you very much for making this wonderful easy to understand tutorial!! You Noel cake looks perfect and scrumptious! I cannot wait to try this for my family at Christmas!! Merry Christmas to you and your family!! ="';-)

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