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Colorful Christmas Yule Log (Bûche De Noël)
5 from 6 votes

Colorful Christmas Yule Log (Bûche De Noël)

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Dessert
Cuisine: International

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:
    Cup of Yum
  1. Preheat the oven to 190°C/375°F, at convection mode.
  2. In a mixing bowl, combine the egg yolks, milk, melted butter, vanilla, and sugar. Whisk on high speed until the mixture is fluffy.
  3. Add the flour and continue mixing until the mixture is homogeneous, then transfer to a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Line a baking tray (33x20cm or 13x8 inches) with parchment paper and alternate spreading the mixtures diagonally. Bake for 12 minutes.
  8. 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.
  9. Set the rolled sponge cake aside to cool completely.
For the cream cheese filling:
  1. Pour the heavy cream (full cream) and powdered sugar into the mixing bowl and whisk on high speed until thick, like whipped cream.
  2. Add the cream cheese and continue whisking for 30 seconds.
For the assembly:
  1. Unroll the sponge cake and spread the filling evenly over its surface, saving some for decoration.
  2. 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.