What Is A Yule Log Made Out Of ?

As the winter cold sets in and the holiday season approaches, one delectable tradition takes center stage on dessert tables around the globe: the Yule log. This holiday confection, also known as “Bûche de Nol” in French, is a feast for the senses and a delectable work of art.

However, what is the Yule log comprised of? In this article, we’ll unwrap the delicious secrets behind this delectable holiday dessert, examining its ingredients and the creative process of making this enchanting log-shaped cake.

What Is A Yule Log?

The French Bûche de Nol is one of the most unusual, stunning, and slightly intimidating Christmas desserts. Nonetheless, it’s much simpler to prepare than I had anticipated.
A Yule Log Cake requires A LOT of steps and a considerable amount of time to assemble, but each step is relatively simple and straightforward. There is a great deal of downtime.
I would reserve it for a special occasion, though. It is ideal for a Christmas confection!

A Yule Log

This traditional Christmas confection is a show-stopper!


Prep Time: 50 Mins
Total Time: 4 Hrs


For the Cake:

  • Four tablespoons of salted butter, melted, plus extra for the pan.
  • Separated six sizable eggs
  • 1/4 gram of cream of tartar
  • 1/4 teaspoon coarse salt
  • 3/4 c. sugar granules
  • 14 cup all-purpose flour
  • 1/4 tsp. Cocoa powder, unadulterated
  • 0.5 grams of baking powder
  • One teaspoon of vanilla essence
  • 1/4 c. of room-temperature, robustly brewed coffee
  • 1/4 cup sugar granules

For the Filling:

  • Four ounces of softened cream cheese.
  • 1/2 tsp. of granulated sugar, sifted
  • 1 c liquid cream
  • 1 gram of vanilla extract

For the Frosting:

  • 12 ounces of shredded semisweet chocolate
  • 3/4 cup sour mayonnaise
  • One teaspoon of maize syrup
  • Rosemary branches and pomegranate seeds are used as garnish


  • To bake a cake, one must Preheat the oven to 350. Butter a rimmed 12-by-17-inch baking tray. Leave overhangs on all sides when lining with parchment paper. The parchment is buttered.
  • Using an electric mixer on medium-high speed and a big mixing bowl, mix the egg whites, cream of tartar, and salt until foamy. Add 1/4 cup granulated sugar and whip on high speed until firm, glossy peaks form, approximately 2 minutes.
  • Mix the cocoa powder, flour, and baking powder in a medium bowl. Mix the egg whites, the last 1/2 cup of sugar, and the vanilla with a whisk in a separate large bowl. Three to four minutes of high-speed mixing until the mixture is thick and creamy. Mix the melted butter and coffee together using a mixer.
  • Slowly combine the flour and egg yolk mixture until thoroughly incorporated. Incorporate a spoonful of the beaten egg whites until no trace remains. Fold in the rest of the egg whites until thoroughly combined.
  • Pour the mixture into the prepared pan, gently pushing it into the corners. Shake the pan to ensure consistent cooking. 10 to 12 minutes, or until the top springs back when gently pushed. The top may feel a little sticky. If the cake is overcooked, it will crack.
  • Lay a clean dishrag on a big wire rack. Use two teaspoons of sugar that have been ground up. While the cake is warm, release the pan’s edges and invert it onto the towel. Carefully peel off the paper.
  • Start on one of the cake’s long sides and tightly wrap the towel around the cake. Place the cake with the seam side down and put it in the fridge for about an hour.
  • To create the stuffing, whisk the cream cheese on low speed in a large mixing bowl until smooth. After adding the powdered sugar, beat for about a minute until the mixture is smooth.. 1/4 cup heavy cream until the mixture is smooth, before adding more. Increase the speed to medium-high and beat for about two to four minutes or until stiff peaks form. Add the vanilla extract and stir it in for a few seconds.
  • Carefully unroll the cooled cake and evenly distribute the filling, leaving a 1/4- to 1/2-inch border around the edges. Use the towel to assist you in rerolling the cake. Cover the cake roll with parchment paper, then wrap it securely in plastic wrap. Chill for two hours minimum.
  • Meanwhile, place the chocolate in a medium basin for the frosting. Use the heavy cream and corn syrup to a simmer, then add the chocolate. Allow to stand for five minutes, then emulsify until smooth. Allow to thicken at room temperature until spreadable, approximately two hours.
    On a carving board, unwrap the cake. For the branch, diagonally shave off one-fourth of the cake. On a platter, place the branch against the remaining cake roll. Using an offset spatula, frost the cake, then create a bark-like texture by dragging a fork through the icing. Embellish with rosemary and pomegranate seeds.


Here are some tips :

Tip 1: The ideal pan for creating a cake roll is a 15x10x1-inch baking pan with a rim, sometimes called a “jelly roll” pan. Before preparing the cake batter, double-check the measurements of your ingredients. If your pan is too small, you will overfill it, causing your cake to overflow in the oven. If the cake pan is too enormous, it will bake too thinly. Less – tip

Tip 2: It is essential to prepare the pan so that it is simple to remove the heated cake from the oven. Using cooking parchment paper and baking spray with flour will ensure that the paper will easily peel off the bottom of the cake once it is placed on a kitchen cloth.

Tip 3: Different brands of electric mixers can whip at varying speeds at high speeds. Be sure to beat the eggs for six minutes until they are dense and yellow. This will aid in achieving a cake with a porous texture and prevent the Yule Log Cake from cracking when rolled.

Tip 4: Check the cake’s doneness by gently touching its surface with your fingertip. When it rises back, the food is done and can be removed from the oven. If the cake is overbaked past this stage, it will no longer roll easily.

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