Buche de Noel or Yule Log

Ingredients

125g caster sugar

3 eggs

1 tbsp 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 33×23 cm in size. I didn’t have an actual Swiss roll tin so I purchased a baking tray similar in size from the cheapie store, I wasn’t about to travel half way around the world for a Swiss roll tin! It worked a treat. So long as the cake stays in the tin and isn’t too thick you’ll be fine.

Whisk your sugar and eggs together for about 10 minutes until your mixture is thick and slightly pale. Mine took about 7 minutes. Using an electric whisk helped!

Sift into the mixture your plain flour and cocoa, add vanilla extract and approximately 1 tbsp of lukewarm water.

Fold your 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 ensuring that it is evenly spread. 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 tea 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.

Now for the tricky bit…when your cake is baked turn it 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.

To make your yummy chocolate fudge 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 and set aside for about 40 minutes to cool down. At this point I probably would ensure that you also don’t have any chocoholics present. My 7 year old thought I made chocolate soup and was keen for a bowl!

Whilst the chocolate fudge icing is cooling down it is time to fill your cake with the whipped cream. Gently unroll your sponge, discard the baking paper and spread the whipped cream evenly. Roll the cake back up again. 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.

Enjoy.

Original recipe source – Fay Ripley

5.0 from 1 reviews

Buche de Noel or Yule Log

 

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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

1. Preheat your oven to 200°C
2. Line a Swiss roll tin with baking paper. Your tin should be 33x23 cm in size.
3. Whisk your sugar and eggs together for about 10 minutes until your mixture is thick and slightly pale.
4. Sift into the mixture your plain flour, cocoa, add vanilla extract and approximately 1 tbsp of lukewarm water.
5. Fold the mixture with a metal spoon until it's just combined, don't over mix! It needs to be light and fluffy.
6. 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.
7. 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.
8. Place a sheet of baking paper on top of the tea towel and sprinkle it with some caster sugar.
9. Turn your baked cake onto the baking paper and whilst it is still warm roll it
10. gently away from you, forming a roll/log. Your paper will be inside the roll but that's OK.
11. Wrap the paper covered cake in the moist tea towel and let it cool completely.
    

Icing

1. 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.
2. Stir the mixture for about 4 minutes until the chocolate is melted.
3. Set aside for about 40 minutes to cool down.
   

Cake Construction

1. 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.
2. Spread the chocolate fudge icing on the cake and dust with icing sugar.

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