The Yule Log cake, or bûche de Noël as it is known to the French, is a delicious Christmas tradition. Essentially it is a rolled sponge cake decorated to look like a tree branch, with the added fun of adding meringue decorations such as mushrooms and/or holly sprigs and any other sort of edible decoration.
I adapted the recipe for the yule log served to the Royal family, as prepared by Darren McGrady, Princess Diana’s chef.
The Royal Family’s Yule Log Cake
Yule log cakes have been served in English homes since the medieval era. I adapted this recipe from Darren McGrady, former chef to the Royal Family. The secret ingredient which makes this dessert so light is potato starch.
Ingredients
Filling
- 1 1/4 cups heavy cream
- 8 ounces quality dark chocolate melted
Roulade (sponge cake)
- 8 large eggs separated
- 1 1/4 cups Granulated sugar
- 3/4 cup potato starch
- 1/2 cup cocoa powder preferrable dutch processed
Frosting
- 1 1/4 cups heavy cream
- 8 ounces quality dark chocolate melted
Decoration
- 1 small log marzipan optional for decorations
Instructions
Filling
- Bring the cream to a boil and pour over the melted chocolate. Mix well and let sit at room temperature until is reaches thick spreadable consistency. You can prepare this a day in advance.
Roulade (sponge cake)
- Preheat the oven to 350 degrees. Prepare a 18 x 12" baking sheet, by lining with parchment paper. butter the paper and spinkle a little flour to help you remove the sponge once baked.
- Whisk the egg yolks with 1 1/2 cups of sugar until the mixture reaches a pale yellow color in a large mxing bowl.
- In a small mixing bowl, sift together the cocoa powder and potato starch.
- Whip the egg whites until stiff.
- Fold half the egg whites into the yolk mixture, then fold in the cocoa mixture, and finally the rest of the egg whites.
- Spread the sponge mixture into the prepared pan and bake for 15 minutes or until the middle is firm to the touch
- Cut a piece of parchment paper larger than the pan, placing on your counter and sprinkle with the remaining sugar. Invert the cake on the parchment and carefully peel off the parchment paper. With a sharp knife make a score mark 1 inch along one of the long edges. Allow the cake to cool.
Frosting
- Boil the cream and add to the melted chocolate. Mix and then allow to cool to a spreading consistency.
Assembly
- Spread the filling on the cake with an offset spatula or knife. Reserve a tablespoon or two.
- Roll up the log (from the longer edge) using the paper. Don't worry if you have cracks; in fact is it better with cracks as it will look like a natural piece of wood. Place the roll on more parchment paper placed on your serving platter.
- With a sharp knife, make a diagonal slice off the cake. This is your side branch. Place the diagonal edge against the log, affixing with the remainder of the filling.
- Pour or spread the frosting on top of the cake, filling any cracks but still keeping the look of a log. Remove the parchment paper and spread any frosting spills on your serving tray to simulate the ground. Fashion mushrooms with two pieces of marizipan. Roll a small section into a tube for the stem. Flatten a round Donpiece for the top. Dip a few tops in cocoa powder for some interest. Dust with some icing sugar to creat snow.
- Allow the frosting to set for a few hours. Slice and serve with whipping cream and sit back and enjoy the compliments.
Notes
Nutrition
Serving: 20gCalories: 648kcalCarbohydrates: 62gProtein: 11gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 216mgSodium: 83mgPotassium: 298mgFiber: 7gSugar: 43gVitamin A: 1091IUVitamin C: 1mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!
