Cover the cake with a clean towel and let the cake cool down completely at room temperature. Then sift in, the flour and cocoa powder mix and combine to form a smooth homogenous mixture. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. Blend … As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. It’s a traditional holiday dessert and very easy to make. Remove the cake pan, peel away the parchment paper. Line a 17X12-inch jelly pan with parchment paper. To make branches, measure 3 in. Do not boil. This beautifully decorated cake is one of the first Christmas recipes I found in a box of my mother’s old recipe … Keyingredient.com is a free cooking website. Yule log cake ingredients. I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. Yule log recipe for making the best chocolate log cake for christmas.The chocolate log is soft and fluffy and is filled with vanilla cream and is topped off with chocolate ganache. If in case the chocolate chips are bigger, and if we find, some solid chocolate pieces; Just place this bowl over some hot water taken in a bigger bowl.It will melt and form smooth and shiny chocolate ganache. Preheat oven to 400°F. Lay a clean towel on the cake and flip it over and remove the parchment paper . With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Roll cake up in the towel from the long side and allow to cool for 1 minute. A moist cake has less chance of cracking. This snowy looking buche de Noel recipe hides layers of airy vanilla sponge hidden under thick, silky white chocolate buttercream frosting. Line a 38 cm x 25-cm (15 x 10-inch) baking sheet with parchment paper and butter. Stir in vanilla and 1 tablespoon of the milk. This cake may not be a yule log, but it is certainly a log that brings happiness and joy! Continue beating, on high speed, gradually adding the superfine sugar, until the whites are shiny and hold stiff peaks. Place in the refrigerator for about an hour to firm up the cake. While the cake layer is cooling down, we prepared our whipping cream and the chocolate ganache. Then lightly grease the parchment paper with a paper towel dipped in vegetable oil. Lower the speed and slowly add the sugar, 1/2 cup at a time. Beat until the mixture thickens, about 5 minutes. We have used this delicious cream cheese frosting on our Quick and easy cinnamon rolls recipe. × Roll up each cake again. Heat the oven to 450°F. Do you have a website or cooking blog? a large bowl beat the eggs until thick and pale, then beat in the sugar, salt, and vanilla. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak. Preheat oven to 400°F. There are 3 components to this yule log recipe and the ingredient list is quite long. Bake at 325 F (160-170 C) for 25-30 minutes. Thoroughly beat until they are light in texture and pale yellow in color. … With a spatula fold in the sprinkles. We don’t use any chemical leaveners like baking soda or baking powder to make this sponge cake. Place on a wire rack to cool I love it because it’s so light and not overly sweet, and it holds its shape well enough to be made ahead of time. Place 1 cake roll seam side down on a serving plate. This moist cake is rolled up with vanilla buttercream—delicious! Evenly spread the cool whip on the top of the cake; I used only about half of the container and it seemed to be plenty. Chocolate, Caramel, and Chestnut Yule Log Cake. Meanwhile, dust a clean kitchen towel with powdered sugar and set aside. Yule Log. I decided to try a chiffon cake, which I hadn’t seen in many Yule log recipes. If your place is warm, please keep this rolled chocolate sponge cake covered in fridge until it become cold, stiff and firm. The cream of tartar is important and stabilizes the egg whites so the cookies don’t turn out hollow.So I recommend to use cream of tartar while making meringue mushrooms. In a medium saucepan, heat up the cream until just simmering. Spread the chocolate ganache over the cake, leaving the ends exposed. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Easy Christmas Yule Log Cake. Powered by Brandeploy In a bowl, beat the eggs with an electric mixer until frothy. Buche de Noel the traditional French word for the Christmas Yule Log Cake is a dessert I have made for our family for the last 30 years. Cake Directions: Preheat oven to 400 and grease a 10x15 jelly roll pan with nonstick cooking spray. The remnants, along with the trimmed-off bits earlier, are to make a branch or two; you get the effect by placing a piece of Whipping cream introduces air bubbles. It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log. Let the chocolate settle for few minutes and slice the cake. Yule Log Cake Place a sheet of parchment paper into a 10.5 x 15.5 jelly roll pan, and make little slices in the corners so that it fits snugly into the pan. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Now Beat the yolks until light and foamy. Cut an inch or so off of each end to even up the ends. https://www.keyingredient.com/recipes/818585037/christmas-vanilla-roll-cake Its so easy to make this chocolate sponge cake. It is so easy to make this cream cheese frosting. Cover the cake with a clean towel and let the cake cool down completely at room temperature. Take a small part of the beaten egg whites and gently mix it with the chocolate mixture.This will help to loosen the chocolate mixture and then mix the rest of egg whites in three parts.Gently mix them together until we get a smooth airy foamy batter. We can also use butter cream filling or cream cheese filling according to your preference .The method is so simple and the recipes are shared. Then add the powdered sugar little by little.Beat everything together until you get a silky smooth, light cream cheese frosting. Add more sprinkles if desired. Spread two-thirds of the batter evenly in prepared pan. Starting on the narrow (10 inch) side of the cake, roll the cake … Place the cake seam-side down on a serving dish. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Bûche de Noël (Yule Log Cake) It's officially Christmas when Buche de Noel appears, thickly frosted in chocolate ganache bark and dotted with tiny meringue mushrooms. Though the measurement of ingredients differ slightly, the method of making the chocolate yule log cake or Buche de noel remains the same. Add the vanilla extract and beat few more seconds. Transfer the meringue to your piping bag.The opening should be large. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in. Overbaking may occur in two different ways either too long baking time or the baking temperature is too high.The thin layer of cake batter takes only about 25 minutes @ 160 C to bake properly. Place some meringue mushrooms here and there around the yule log.Dust the top with some cocoa powder.And then the entire yule log cake with some powdered sugar. Notify me of follow-up comments by email. The chocolate sponge cake is the main part of this yule log cake or Buche de Noel. You may use the following recipe for Chocolate Icing or your favourite icing for the filling and frosting, just flavour it lightly with cocoa powder or chocolate so it will resemble bark. Cooking time 40mins. If you want more thinner frosting, you can add 1-2 tbsp milk into it. from top right corner of the second cake roll; cut at an angle from that point to the bottom right corner. Makes about 15-18 (4 cm) Meringue Mushrooms. Beat until well mixed then add the vanilla and Make sure the whipping cream is cold because the fat globules emulsify faster and stay emulsified longer when cold. Roll it again and place in the fridge for a couple of hours. Fold in flour, baking powder and salt. If you want to decorate the cake with sugared cranberries and rosemary, start them the night before … Adding more cream will make it thinner and more chocolate will make it thicker. https://www.mightymrs.com/recipe-items/easy-yule-log-recipe-cake-mix In this Yule log Cake Recipe we use simple vanilla whipped cream filling. Tap the pan on the counter a few times to break any large air bubbles in the batter . Though the measurement of ingredients differ slightly, the method of making the chocolate yule log cake or Buche de Noel remains the same. When you’re done, you’ll have an amazing chocolate Yule Log to serve for Christmas. Take care not to over beat the cream otherwise, the fat will get separated and it will look curdled. If making a Yule Log cake seems too elaborate, don't worry; all the steps are broken down into one easy-to-manage project. Lay a clean towel on the cake and flip it over and remove the parchment paper . The Yule Log was originally an entire tree, that was carefully chosen and brought into the house with great ceremony. Fold in the batter bits as well. The chocolate ganache was left at room temperature and it will become very stiff if kept in fridge. Some of the stems may fall over during baking, so it is best to make a few extra stems. The sponginess and softness of the chocolate sponge cake is from the magic of whipped eggs. Set aside. Add about half of the powdered sugar and mix until smooth and well combined. When the cream is cold, these bubbles are held in place by a network of tiny globules of solid fat, which allow the cream to eventually expand into a light, airy mass. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. The custom of burning the Yule Log goes back to, and before, medieval times. Gently unroll the cake and spread the buttercream evenly all over it. Unroll cakes and spread evenly with cream mixture to within 1/2 in. This Yule log recipe will help you make classic Yule Log Cake with a soft and fluffy chocolate sponge cake filled with silky smooth vanilla whipped cream and covered with a very chocolatey chocolate ganache! We need to beat the egg whites until they become glossy and form medium stiff peaks.It may take around 6-8 minutes. Into a bowl add the Softened butter, cream cheese, vanilla sugar/vanilla extract and a pinch of salt to balance the sweetness. Cut a piece of the log off (about 3 inches in length) and use a little chocolate ganache to attach it to the side of the cake to make it look like a little branch. Frost the outside of the cake with the chocolate frosting and drag a fork across the frosting to create the effect of bark. Whip the butter in your mixer until is is light and creamy. Take care not to over beat the cream otherwise, the fat will get separated and it will be look curdled. Bake the meringues at 200 F for about  1 1/2 – 2 hours, or until the meringues are firm enough that they easily release from the parchment paper without sticking.Â, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), HOW TO MAKE CREAM PUFFS /choux pastry with craqueline, CREAM PUFF FILLING (French vanilla Cream), Cake decorating ,meringue mushrooms (optional), Oil :50 ml or approximately 3 and 1/2 tbsp, Milk :50 ml or approximately 3 and 1/2 tbsp, Whipping Cream :90 g or 92ml approximately 6 tbsp, Vanilla powder: 1/2 tsp or vanilla extract 1 tsp. Butter a jelly roll pan, line with parchment paper, butter the paper and sprinkle with flour, tapping to remove excess flour. Now pour in this batter into tray greased with butter and lined with a parchment paper. Brush liquor syrup evenly onto the surface of the cake. Find more useful information here. I tried making meringue mushrooms without any acidic ingredient like cream of tartar and lemon juice.The shape of the mushrooms and stems were not so great. Bake the cake for about 10–15 minutes; careful, it will bake quickly. Be careful not to deflate the lovely air pockets that we have created.If we are not gentle enough there are chances that the air pockets may get deflated and as a consequence our cake batter may not be able to rise properly in the oven. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed. Use a serrated knife to create bark lines in the cake, then decorate with sugared cranberries or with some fresh red currants and rosemary sprigs. Beat the cold whipping cream and vanilla in a bowl with a whisk or an electric mixer just until they hold a loose peak.Â, Sift the sugar over the cream and continue to beat just until it holds a soft peak.Â. So make sure the cake batter spread evenly in the pan and it is baked properly  i.e.,the cake is  baked evenly and the cake can remain moist. Stir in vanilla. Make sure not to over beat the egg whites as they can become gritty and brittle. I found the shape of mushrooms were better when I used cream of tartar(we can use half tsp of lemon juice instead of cream of tartar).They were more smooth and the stems of mushrooms were able to hold its shape. Servings 6 In this Yule log Cake Recipe we use simple vanilla whipped cream filling. Remove parchment paper and dust top of cake with powdered sugar. Roll up the cake when it is just cooled down.Cake stiffens as it cools, so it’s going to crack less if you roll it immediately when they are just cooled. VANILLA BUTTERCREAM: Here you will find simple and easy baking and other favorite recipes with step by step photos and videos. … Add warm heavy cream to equal amount of chopped chocolate or chocolate chips. In bowl, using electric mixer on medium speed, beat eggs and sugar until mixture has tripled in volume, about 10 minutes. When the cake layer has cooled and it is ready for filling, spread the vanilla whipped cream,all over the cake and then carfully roll the chocolate sponge cake layer to form the shape of a log. With a whisk, whip until firm peaks form. Preheat oven to 350 degrees. Overbaking can cause the moisture to get evaporated and can make the cake dry. I am not sure, if my place is humid; for me, even though the meringue baked well in oven but when I kept them outside for more than two hours, it became sticky and lose its crispiness. Add milk and vanilla; beat until smooth and fluffy. 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