Christmas Recipe: Yule Log

By Andrew Dai

The Yule Log, also known as Bûche de Noël, is a classic Christmas dessert from 19th century France; a rolled sponge cake decorated to resemble a festive log, symbolizing the yule logs that burned in fireplaces and hearths in the past.

Ingredients

For the sponge:

4 large eggs

1/2 cup granulated sugar

1/2 cup all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon baking powder

For the filling:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For the frosting:

1 cup unsalted butter

1 1/2 cups powdered sugar

1/4 cup cocoa powder

2 tablespoons milk

Instructions

Prepare the sponge: Preheat the oven to 375°F (190°C) and line a jelly roll pan with parchment paper. Whisk eggs and sugar until thick and pale. Sift in flour, cocoa powder, and baking powder, folding gently. Spread the batter evenly and bake for 10–12 minutes.

Roll the cake: While warm, roll the sponge in a clean towel dusted with powdered sugar. Let it cool completely to set its shape.

Make the filling: Whip the cream with powdered sugar and vanilla until soft peaks form. Unroll the sponge, spread the filling, and carefully re-roll.

Frost and decorate: Beat butter, powdered sugar, cocoa powder, and milk until smooth. Spread the frosting over the log, creating a bark-like texture with a fork. Decorate with powdered sugar, cranberries, or meringue mushrooms.

This Yule Log, whether served with or after Christmas dinner, is sure to bring plenty of smiles and festive memories for years to come.