The Yule log, or “bûche de Noël” in French, has a rich history rooted in medieval European traditions. Originally, families would gather and burn large logs during the Winter Solstice to ward off evil spirits and celebrate the return of longer days. Over time, this practice evolved into the delicious culinary tradition we know today.
In its edible form, the Yule log is a festive Christmas dessert, typically made of sponge cake or rolled sponge cake layered with creamy fillings, resembling a log. The outer layer is often frosted with chocolate or coffee-flavored buttercream, creating a bark-like appearance. This delectable treat can be further adorned with meringue mushrooms, powdered sugar “snow,” and festive decorations.
The flavor profile of the Yule log varies, but it commonly features a combination of rich chocolate, velvety cream, and sometimes hints of coffee or hazelnut. The sweetness is balanced with the slight bitterness of cocoa, making it a delightful and indulgent dessert for the holiday season.
As for its popularity, the Yule log has become a cherished Christmas tradition in many countries around the world, especially in Europe. Its appeal lies not only in its delicious taste but also in its festive presentation, symbolizing the warmth and joy of the season. Served as a centerpiece during Christmas celebrations, the Yule log brings a sweet conclusion to the holiday feast, creating lasting memories for families and friends.
Christmas log
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
*For Filling:*
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
*For Frosting:*
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs until thick and lemon-colored. Gradually add sugar, beating well. Stir in cocoa, salt, and vanilla extract.
- In a separate bowl, sift together flour and baking powder. Fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- When the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Carefully unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up without the towel.
- For the frosting, beat together butter, powdered sugar, cocoa powder, milk, and vanilla until smooth. Frost the log with the chocolate frosting, creating a bark-like texture with a fork.
- Optional: Decorate with powdered sugar, cocoa powder, or edible decorations.
