Colorful Christmas Yule Log (Bûche De Noël)
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
International
Colorful Christmas Yule Log (Bûche De Noël)
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This colorful Christmas yule log (Bûche De Noël) features a light, fluffy sponge cake rolled with rich cream filling and decorated with vibrant colors - it’s the perfect centerpiece for your Christmas table.
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Ingredients
For the sponge cake:
- 6 egg separated, medium
- 40 ml milk full fat
- 80 g butter melted
- 1 tsp vanilla extract
- 150 g granulated sugar
- 150 g all-purpose flour sifted
- 1 tsp baking powder
- 1 tbsp red food coloring liquid
- 1 tbsp Liquid Green Food Coloring
- 1 pinch of salt
- powdered sugar
For the filling:
- 330 ml heavy cream (full cream)
- 250 g cream cheese
- 40 g powdered sugar
For serving:
- chocolate sprinkles colorful
Instructions
For the sponge cake:
- Preheat the oven to 190°C/375°F, at convection mode.
- In a mixing bowl, combine the egg yolks, milk, melted butter, vanilla, and sugar. Whisk on high speed until the mixture is fluffy.
- Add the flour and continue mixing until the mixture is homogeneous, then transfer to a bowl.
- Clean and in a new bowl add the egg whites along with a pinch of salt. Whisk on high speed until a stiff, fluffy meringue forms.
- With a spatula, take ⅓ of the meringue and fold it into the yolk mixture. Whisk until incorporated, then add another ⅓ of the meringue and continue folding. Once absorbed, add the remaining meringue.
- Divide the sponge cake batter into 2 bowls, adding red food coloring to one and green to the other. Mix with a spoon and transfer the two mixtures into separate piping bags.
- Line a baking tray (33x20cm or 13x8 inches) with parchment paper and alternate spreading the mixtures diagonally. Bake for 12 minutes.
- Once baked, transfer the sponge cake while warm onto a towel dusted with powdered sugar. Roll the sponge cake with the help of the towel, starting from the long side.
- Set the rolled sponge cake aside to cool completely.
For the cream cheese filling:
- Pour the heavy cream (full cream) and powdered sugar into the mixing bowl and whisk on high speed until thick, like whipped cream.
- Add the cream cheese and continue whisking for 30 seconds.
For the assembly:
- Unroll the sponge cake and spread the filling evenly over its surface, saving some for decoration.
- Gently roll the log back up, place it on a serving plate, decorate with the remaining filling, sprinkle with colorful chocolate sprinkles, and serve.
Notes
- Chef’s tips:
- Chef’s tips:
- The sponge cake should be rolled while warm to remain flexible. If we let it cool
- We fold the meringue into the yolk mixture using gentle motions.
- The sponge cake should be rolled while warm to remain flexible. If we let it cool and then try to roll it, it will crack.
- We fold the meringue into the yolk mixture using gentle motions.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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