Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, yule log cake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This classic Yule Log Cake is a tender chocolate sponge cake filled with mascarpone whipped cream and covered with whipped chocolate ganache! How to make a Yule Log Cake for Xmas. Yule Log Cake : This year for Christmas, my friends and I learned how to make Yule Log Cake.
Yule Log Cake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Yule Log Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook yule log cake using 15 ingredients and 28 steps. Here is how you can achieve it.
The ingredients needed to make Yule Log Cake:
- Prepare 1/2 cup Cake flour
- Make ready 4 numbers Eggs
- Take 1 teaspoon Vanilla extract
- Get 2/3 cup sugar Granulated divided + 2 tablespoons
- Get 1/4 teaspoon Salt
- Take 1/4 teaspoon Cream of tartar
- Take 1/4 cup Unsalted butter
- Make ready 3 tablespoons sugar Powdered
- Take 200 ml Whipping cream cream / Double -
- Make ready 4 tablespoons sugar Powdered -
- Prepare 5 - 6 tablespoons strawberry Chopped -
- Take 1/4 teaspoon Vanilla essence -
- Take 250 ml Whipping cream cream / Double -
- Take 3 tablespoons cocoa Unsweetened powder -
- Take 5 - 6 tablespoons Sugar Powdered -
The cake bakes up in less. This yule log (aka Bûche de Noël) is not a difficult cake to make, but there are a good number of steps involved. You'll want to make this Yule Log or Bûche de Noël for Christmas. It fills a chocolate sponge with chocolate cream, covered with ganache.
Steps to make Yule Log Cake:
- FOR CAKE : Heat oven to 350°F with rack in middle. Butter 12 x 14 inches jelly roll pan and line bottom and sides with 1 sheet of parchment paper. Butter the paper and dust with additional flour and knock out excess flour.
- Separate the eggs in two clean bowls and let it sit for 30 minutes to get to room temperature. (Using cold eggs aids easier separation and lesser chance of breakage of yolk)
- Beat together yolks, vanilla, and 2/3 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon that takes 2 seconds to dissolve when beaters are lifted. Takes about 5-8 minutes.
- Sift half of flour over yolks and fold it in gently but thoroughly, then sift and fold in remaining flour.
- At this point melt the butter in microwave for 30-45 seconds and keep aside.
- Beat whites with salt and cream of tartar in a large metal bowl with cleaned beaters at medium speed until they just hold soft peaks. Beat in remaining 2 tablespoons sugar, 1/2 tablespoon at a time, and continue to beat until whites just hold stiff peaks.
- Fold 1/4 of whites into yolk mixture to lighten, then fold in remaining whites in batches gently but thoroughly. Do not stir, for the cake to be light and airy it's important to fold in the egg whites gradually.
- Stir 1/2 cup batter into melted butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
- Spread batter evenly in sheet pan and tap once on counter to help eliminate air bubbles.
- Bake until top of cake springs back when gently pressed with finger, 9 to 12 minutes. (It took 12 minutes in my microwave oven's convection mode)
- Sift top of hot cake evenly with confectioners' sugar and cover cake with a clean kitchen towel, followed by a baking sheet. Holding sheet and cake pan together with oven mitts, flip cake onto cloth on baking sheet. Carefully peel off and discard parchment paper.
- With a long side nearest you and using towel as an aid, roll up cake in towel, jelly-roll style, keeping it wrapped in towel. Cool cake completely, seam-side down in towel, on a rack.
- FOR FILLING: Chill the Bowl and beater blades for 5 - 10 minutes
- To the chopped strawberries add 1 tablespoon of powdered sugar, mix well and keep aside
- Pour in the cream and beat until soft peaks form. Add in vanilla at this point.
- Slowly add in the remaining 3 tablespoons of powdered sugar and beat until stiff peaks form
- FOR CHOCOLATE CREAM: Chill the Bowl and beater blades for 5- 10 minutes.
- Mix the cocoa powder and powdered sugar and keep aside
- Pour in the cream and beat until soft peaks form.
- Add 1/2 - 1 tablespoon of cocoa, sugar mixture and beat util stiff peaks form.
- YULE LOG ASSEMBLY: Gently unroll cooled cake on a baking sheet, keeping it a baking sheet, such that the long side of cake that was inside roll is nearest to you.
- Spread filling with offset spatula evenly over cake, leaving a 1/2-inch border all around. spread the chopped strawberries evenly.
- Starting from long side nearest you, roll up cake, leaving it seam-side down on baking sheet. Gently brush off any excess confectioners' sugar.
- Cut a 1 1/2-inch-long diagonal slice from each end of roll and reserve.
- Transfer the cake gently, using spatulas as aids, seam-side down on platter/ cake board. Using the cream as "glue," attach end pieces, diagonal sides down, on the sides of log to resemble branches.
- Spread the chocolate cream all over the roll and branches with offset spatula and even it out. Using a fork gently create ripples to resemble tree bark.
- Cover and cool the cake in fridge.
- Dust a little powdered sugar right before serving to resemble snow on the log
The Yule log cake pays tribute to the long-held but now largely extinct European tradition of the burning of a Yule log. This tradition involved cutting a very large piece of wood away from a tree and then. A Buche de Noel cake (or yule log cake) is commonly made from a yellow sponge cake and filled with chocolate buttercream. The outside is typically frosted with chocolate ganache and given a texture. This festive yule log cake is chocolate cake filled with whipped cream, rolled into the shape of a log, and coated with a chocolate ganache - a classic European holiday tradition!
So that’s going to wrap this up with this exceptional food yule log cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
