🎄 Yule Log Cake | Christmas Log Cake 🎄
Embrace the festive spirit with a classic Yule Log Cake, also known as Buche de Noel. This vertical sponge cake is not only a treat for your taste buds but a delightful centerpiece for your Christmas celebration. Let's dive into the ingredients and instructions to create this holiday masterpiece!
For the Sponge Cake Sheet:
- 4 egg yolks 🥚
- 30g (2 tbsp) fine sugar 🍚
- 48g (3 ½ tbsp) oil 🌻
- 40ml (3 tbsp) milk 🥛
- 1 tsp vanilla extract 🌰
- ½ tsp salt 🧂
- 72g (½ cup + 2 tbsp) all-purpose flour 🍞
- 4 egg whites 🥚
- ½ tsp cream of tartar 🍮
- 50g (¼ cup) fine sugar 🍚
For the Mocha Cream Cheese Frosting:
- 75g (½ cup) chocolate melts 🍫
- 75g (¼ cup + 1 tbsp) whipping cream 🍦
- 2 tsp instant coffee ☕
- 1 tbsp hot water 💧
- 170g (¾ cup) unsalted butter, softened 🧈
- 60g (½ cup) powdered sugar 🍚
- 340g (1½ cups) cream cheese, softened 🧀
- Coffee syrup (2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water) ☕🍯💧
- Almond flakes 🌰
- Rosemary 🌿
- Powdered sugar for dusting 🍚
For the Sponge Cake Sheet:
- Preheat your oven to 160°C/320°F. Line a 33x33cm flat pan with parchment paper.
- Separate the eggs into two large bowls.
- In the yolk bowl, add sugar and mix vigorously until creamy and pale.
- Add in the oil, milk, vanilla, and salt. Mix until well combined.
- Sift in the flour in batches, whisking gently until combined. Avoid overmixing.
- In the egg white bowl, add cream of tartar. Using an electric mixer, mix on low until foamy, then add sugar in 3 batches. Continue mixing on high until stiff peaks form.
- Fold the egg whites into the yolk batter in 3 batches, using a gentle circular motion until well combined.
- Transfer the batter into the prepared flat pan, spreading it evenly. Tap the pan on the table a few times.
- Bake in the preheated oven for 25-30 minutes or until a skewer comes out clean when inserted.
- Allow the cake to cool completely before slicing. Cut the cake into 4 equal horizontal sheets. Trim off the edge at a 45° angle at the end of the last sheet for sealing.
For Mocha Cream Cheese Frosting:
- In a small bowl, combine chocolate melts and whipping cream. Microwave for a few seconds until the chocolate is melting, then mix until smooth. Set aside.
- In another small bowl, mix coffee and hot water until dissolved. Set aside.
- In a large bowl, cream the softened butter until creamy.
- Sift in powdered sugar and mix until well combined.
- Add the coffee and chocolate mixture, mixing until well combined.
- In another bowl, mash and soften the cream cheese with a spatula, then add it to the mixture. Ensure there are no lumps.
Assemble the Cake:
- Brush the coffee syrup onto the cake sheets.
- Spread the mocha cream cheese frosting evenly with a spatula.
- Gently roll up each horizontal piece, connecting them to each other, rolling until the 2nd piece.
- Place the rolled cake on a cake plate and continue rolling with the other 2 sheets.
- Seal the end with frosting and fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes to ensure it's tight and stable.
- Frost around the cake.
- Use a pointed tool to draw log grain lines.
- Decorate with almond flakes as the log fungus.
- Top the cake with rosemary leaves.
- Dust the cake with powdered sugar.
- Refrigerate the cake before cutting.
- Your Yule Log Cake is ready to serve, a festive masterpiece to enjoy during the holiday season!
Spread the joy and indulgence of this Yule Log Cake with your loved ones, making this Christmas extra special. 🍰🎅🎉