A welcoming log glowing in the fireplace and a spectacular French-style cake log on the table set the scene for a joyous celebration. Our easy-to-follow steps make even this professional-looking dessert very easy to create at home.

Buche de Noel (Yule Log) recipe
Photographed step-by-step instructions on page 2

Ingredients:
6 egg yolks
3/4 cup (175 mL) granulated sugar
1 tsp (5 mL) vanilla
3 egg whites
1/4 tsp (1 mL) cream of tartar
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) salt
3 tbsp (50 mL) icing sugar

Buttercream:
4 oz (125 g) bittersweet chocolate, coarsely chopped
2 egg whites
1/2 cup (125 mL) granulated sugar
2/3 cup (150 mL) unslated butter, softened

Sugar syrup:
3 tbsp (50 mL) granulated sugar

Page 1 of 2 – Find photographed step-by-step instructions for our Yule Log recipe on page 2.
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Buche de Noel (Yule Log) step-by-step instructions:

1. In large bowl, beat egg yolks with 1/2 cup (125 mL) of the sugar for 3 minutes or until pale and thickened; blend in vanilla. In separate bowl and using clean beaters, beat egg whites with cream of tartar until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Combine flour and salt. Fold egg whites into yolk mixture alternately with flour, making 3 additions of egg whites and 2 of flour.

2. Spread in parchment paper-lined 15- x 10-inch (40 x 25 cm) jelly roll pan. Bake in 375F (190C) oven for 12 to 15 minutes or until top springs back when touched. Dust tea towel with icing sugar. With knife, loosen edges of cake; invert onto towel. Carefully remove pan and paper; trim edges with serrated knife. Starting at long edge, immediately roll up cake in towel; let cool on rack.

3. Buttercream: In bowl set over hot (not boiling) water, melt chocolate; let cool. In large heatproof bowl over boiling water, whisk egg whites with sugar for 2 minutes or until candy thermometer registers 110F (43C) or finger can remain in mixture for 10 seconds. Remove from heat. With mixer, beat for 5 minutes or until very cool. Beat in butter, one-quarter at a time, until satiny. Beat in chocolate.

4. Sugar syrup: In small saucepan, bring sugar and 1/4 cup (50 mL) water to boil, stirring until dissolved; let cool. Unroll cake. Brush evenly with syrup; spread with 1 cup (250 mL) of the buttercream. Use towel as support, roll up cake without towel. Place, seam side down, on platter.

5. Starting 1 inch (2.5 cm) from end and angling to bottom edge, cut off diagonal piece; set aside. Trim other end on parallel angle. Reserve 3 tbsp (50 mL) buttercream; spread remaining buttercream over roll. With fork or cake decorator comb, make shallow lengthwise ridges for bark.

6. Place reserved cake piece cut side down; spread with reserved buttercream. Place on log to resemble knot. Refrigerate for at least 1 hour or up to 24 hours. Let stand at room temperature for 15 minutes. (Cake can be frozen, wrapped in plastic wrap and stored in rigid airtight container for up to 1 month.)

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