Looking for the best yule log cake recipe? It's right here. Buche De Noel is incredibly light and delicious.
The Big Foot Yule log is the latest design 2020. It's made with a luscious Lemon jellyroll recipe, filled with whipped cream and Blackberry jam. The recipe is below.
This is an all buttercream design. In the video you will see how to make a chocolate sponge cake. The filling, frosting and decorating is in the video too.
Here are the written instructions on how to make this elegant dessert. The yule log cake recipe below is slightly different than the video. It has the addition of 2 tablespoons of cornstarch which I recommend.
Prepare your pans first and then take a tea towel that is a little larger than your cake pan and place it on the counter. Sift cocoa over the towel. Blend or sift the dry ingredients together and set aside. Beat egg yolks with 1/4 cup of the sugar until pale and thick and add the vanilla. Whisk the whites with the remaining 1/2 cup sugar. Fold 1/3 of the meringue (whites) into the yolk mixture then sift or sprinkle 1/3 of the dry over it and fold. Continue to do that until all the ingredients are folded together. This part does take some patience as the dry ingredients resist being incorporated. It will come together.
Spread onto a baking sheet which has been lined with parchment paper. Bake for 15 minutes at 350 ( I used 340 ) then transfer to a wire rack to cool. When you take your cake out of the oven immediately flip the pan over onto the towel to release the cake. Immediately remove the waxed paper (carefully) and then if necessary trim the outer edges of the cake.
The cake may not look pretty at this point, but it will. Roll the cake in the towel and set aside to cool.
Do you prefer something lighter? How about a Lemon jelly roll with whipped cream and Blackberry jam. We also have a special surprise for a cute idea to decorate your Buche De Noel and a Big Foot sighting :-)
You can decorate with meringue mushrooms as in this video and sprinkle them with a little bit of cocoa right before serving. Sift powdered sugar over the cake before serving. This gives the illusion of a fresh snowfall.
Beat egg whites and cream of tartar in a clean bowl. Beat on low until the whites are frothy. Turn mixer to medium and add the superfine sugar slowly. Continue beating until the whites are stiff and glossy. Sprinkle the cornstarch evenly over the top and beat for 30 seconds.
Fill a pastry bag that has a large round tip with meringue and pipe out round shapes for the caps and tubes for the stems, onto a pan lined with parchment paper. Bake for 1-2 hours in a 225 degree oven.You want to dry them out not brown them. Once cooled you can scoop out a tiny divet under each cap fit the stems onto a divet and attach with a tiny bit of uncooked meringue.
Store any left over mushrooms in an air tight container.
You can make little fondant leaves and berries like I did or use real holly around your Buche de Noel.