The Perfect Yule Log Cake

By: Mikael Blido | Photos by: Ashlee Glen

Every holiday season, I look forward to indulging in delicious traditions, and one dessert that never fails to impress is the Yule log cake. Also known as Bûche de Noël, this cake has its origins in an ancient European tradition where families would burn a large log during the winter solstice as a symbol of protection and warmth.

As fireplaces became less common, the tradition transformed, leading 19th-century French pastry chefs to create a dessert version of the log. This rolled sponge cake, often filled with buttercream or whipped cream and covered in chocolate ganache, quickly became a holiday centerpiece.
In this recipe, I’m using a delicious caramel cream. For a more striking effect, you can deepen the filling’s color by adding two teaspoons of cocoa powder to mimic the rings of a tree.

While this cake might seem daunting, it’s more manageable than it appears—especially if you master the key step of “training” the sponge using a damp tea towel. Rolling the warm cake in the towel sets its shape without cracking, ensuring a beautiful spiral when filled. The addition of meringue mushrooms and a chocolate crumble “forest floor” is optional, but it adds a touch of whimsy and elevates the presentation for special occasions.

Caramel Yule Log with Meringue Mushrooms & Chocolate Crumbles

Serves: 10 to 12
Time: 6 1/2 hours, plus 4 hours cooling

Ingredients
Meringue Mushrooms
3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2/3 cup granulated sugar

Chocolate Forest Floor
6 tablespoons unsalted butter,
cut into 1/2-inch pieces
2 ounces bittersweet chocolate, chopped
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup toasted, ground pistachios (optional)

Filling
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup
4 ounces cream cheese

Cake
1 1/3 cups cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1/2 cup vegetable oil
1/4 cup water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

Ganache Tree Bark
3/4 cup heavy cream
6 ounces bittersweet chocolate, chopped
2 teaspoons light corn syrup
Confectioners’ sugar (optional)

Instructions
1. For the Meringue Mushrooms: Preheat the oven to 200°F. Draw mushroom cap shapes on parchment paper and place the paper, pencil side down, on baking sheets. In a stand mixer, whip egg whites until foamy. Add cream of tartar and salt, then gradually incorporate sugar. Continue whipping until stiff peaks form. Pipe meringue caps and stems onto parchment. Bake for 2 hours, then turn off the oven and let the meringues dry for an additional
30 minutes. Store in an airtight container.

2. For the Chocolate Forest Floor: Preheat oven to 350°F. Combine butter and chocolate, melt together, then stir in the remaining ingredients. Crumble the dough onto a lined baking sheet and bake for 15 minutes, stirring halfway through. Let cool completely before using.

3. For the Filling: Heat 1 cup of cream in a saucepan. In a separate pot, bring sugar, water, and corn syrup to a boil and cook until deep golden brown. Gradually whisk in the hot cream and add the cream cheese. Cool to room temperature, then chill for at least 3 hours before whipping. Whip on high speed for 1 1/2 to 2 minutes, until the mixture becomes thick and fluffy, like buttercream frosting.

4. For the Cake: Preheat oven to 350°F. Grease and line a baking sheet with parchment. In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine egg yolks, oil, water, and vanilla. Add the wet mixture to the dry ingredients. In a stand mixer, whip egg whites with cream of tartar until stiff. Gently fold egg whites into the batter, then spread onto the prepared baking sheet. Bake for 12-14 minutes. After baking, turn the cake onto a damp tea towel and roll gently to cool.

5. For the Ganache Tree Bark: Heat cream and pour over chopped chocolate and corn syrup. Let sit for a minute, then whisk until smooth. Let cool to a spreadable consistency.

6. Assembly: Unroll the cake and spread the whipped filling evenly. Re-roll the cake and chill for 20 minutes.
Cover the cake with ganache, using a fork to create bark-like texture. Decorate with meringue mushrooms and chocolate crumbles. Dust with confectioners’ sugar before serving if desired.

 

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