Food Lorists: Yule Log

Yule Log

Labels: Recipes Posted by Yann_Chef on at 6:45 p.m.

In Canada, it is tradition to end the Christmas dinner with a slice of yule log. This dessert consists on a sponge cake roulade made to resemble a log of wood. It is said this dessert comes from the traditional French "buche de Noel" or Christmas log.

Recipe for 10 people:

For the sponge:

3 egg, separated
1/2 cup sugar, plus 2 tbsp sugar
1 tsp pure vanilla, extract
1 tbsp dark rum
1/2 cup flour
1 oz melted butter

For the icing:

4 oz unsweetened chocolate
2 oz butter
2 oz cream
2 cup powdered sugar
1 tsp vanilla
tbsp cocoa powder, sifted

Preheat the oven to 190 degrees Celsius (375F) and prepare a standard 11 by 17 baking pan by first buttering it, then lining it with parchment paper then buttering the paper. Sprinkle a bit of flour over the pan and shake to evenly coat then knock out the excess.
Place the egg yolks, ½ cup of sugar, the vanilla and rum in a mixing bowl. Beat vigorously with a hand whisk until the mixture is thick and makes a ribbon.
Beat the egg whites separately in a clean bowl until the form firm peaks. Add the remaining sugar and continue beating until stiff peaks are formed.
Fold the two mixtures together. Carefully fold in the remaining ingredients and when the mix is almost blended add the butter and finish mixing.
Immediately pour the batter into the ready baking pan and smooth it gently into an even layer. Place in the oven and bake for about ten minutes or so. Be carefull of overcooking it or you wont be able to roll it up.
Remove from the oven and trim off the dried out edges and turn the sponge onto a slightly damp tea towel that has been thoroughly dusted with powdered sugar. Sift an even level of powdered sugar over the top of the cake then gently roll it up into a log-like cylinder.

Place the chocolate and butter in a medium sized bowl and place the bowl on a bain-marie. Stir gently as the chocolate begins to melt and continue stirring until very smooth.
Meanwhile heat the cream in a small saucepan, then add it to the chocolate again stirring until you reach a smooth consistency.
Stir in the sugar and cocoa.

Unroll the cake and leave on the towel. Sprinkle it with a bit more rum. Spread your filling evenly over the cakes surface then roll up again using the towel to help. Slice off about one third of the cake at a 45 degree angle. Place the roulade, seam side down on a serving platte and position the smaller piece next to the larger one so that it resembles a branch. Frost with the chocolate icing. Draw a fork through the icing to help it resemble bark.

Finally dust with icing sugar.