Buche de Noel is a traditional sponge Christmas cake filled with whipped cream.
Author: FinSki's
Recipe type: Dessert
Cuisine: Christmas
Ingredients
Cake mix
125g caster sugar
3 eggs
1 tsp vanilla extract
100g plain flour
25g cocoa powder
Filling
300mls double cream, whipped
Fudge icing
100g caster sugar
350g plain dark chocolate
icing sugar to dust
Method
Preheat your oven to 200°C
Line a Swiss roll tin with baking paper. Your tin should be 33x23 cm in size.
Whisk your sugar and eggs together for about 10 minutes until your mixture is thick and slightly pale.
Sift into the mixture your plain flour, cocoa, add vanilla extract and approximately 1 tbsp of lukewarm water.
Fold the mixture with a metal spoon until it's just combined, don't over mix! It needs to be light and fluffy.
Pour your cake mix into your lined tin, bake in the oven for 10 minutes or until the cake feels firm when touched. Your cake will also pull away from the edges.
Whilst the cake is baking lay out a clean tea towel and spray it generously with some water. Your towel needs to be moist but not soggy.
Place a sheet of baking paper on top of the tea towel and sprinkle it with some caster sugar.
Turn your baked cake onto the baking paper and whilst it is still warm roll it
gently away from you, forming a roll/log. Your paper will be inside the roll but that's OK.
Wrap the paper covered cake in the moist tea towel and let it cool completely.
Icing
Simply combine your sugar with water and cook it for approximately 5 minutes, don't let the syrup burn. Stir in your chocolate and take it off the heat.
Stir the mixture for about 4 minutes until the chocolate is melted.
Set aside for about 40 minutes to cool down.
Cake Construction
Gently unroll your sponge, spread the whipped cream evenly and roll back up. Even up the edges by cutting about 1 cm off each side.
Spread the chocolate fudge icing on the cake and dust with icing sugar.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/buche-de-noel-yule-log/