The History of Yule Log Cake
Are you a fan of the yule log cake? This traditional Christmas dessert has been enjoyed for centuries, but do you know where it came from? The yule log cake, also known as the bûche de Noël, has a rich history that dates back to medieval times. During the winter solstice, families in Europe would gather around a large log and light it on fire to celebrate the return of the sun. As Christianity spread throughout Europe, the tradition evolved into burning a smaller log or creating a cake that resembled a log to celebrate Christmas. The yule log cake became especially popular in France during the 19th century and has since become a beloved holiday treat around the world.
Ingredients
For the Cake: – 6 eggs, separated – ¾ cup granulated sugar – 1 tsp vanilla extract – ¾ cup cake flour – ¼ cup cocoa powder – 1 tsp baking powder – ¼ tsp salt For the Frosting: – 1 cup heavy cream – 8 oz cream cheese, softened – 1 cup powdered sugar – 1 tsp vanilla extract For the Decorations: – 4 oz semisweet chocolate – 2 tbsp unsalted butter – Powdered sugar, for dusting – Meringue mushrooms, holly leaves, and berries (optional)
Instructions
1. Preheat the oven to 350°F. Grease a 10×15-inch jelly roll pan with cooking spray and line with parchment paper. 2. In a large bowl, beat the egg yolks and sugar until thick and pale. Stir in the vanilla extract. 3. In a separate bowl, sift together the cake flour, cocoa powder, baking powder, and salt. 4. In another large bowl, beat the egg whites until stiff peaks form. 5. Fold the dry ingredients into the egg yolk mixture, then gently fold in the egg whites until no streaks remain. 6. Pour the batter into the prepared pan and smooth out the top with a spatula. 7. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 8. Lay a clean kitchen towel on the counter and dust it with powdered sugar. 9. As soon as the cake is done, invert it onto the towel and peel off the parchment paper. 10. Starting at the short end, roll the cake and towel together, then let it cool completely on a wire rack. 11. In a large bowl, beat the heavy cream until stiff peaks form. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. 12. Gently fold the whipped cream into the cream cheese mixture. 13. Unroll the cake and spread the frosting evenly over the top, leaving a 1-inch border. 14. Roll the cake back up, using the towel to help you. 15. Melt the chocolate and butter in a double boiler or in the microwave, stirring until smooth. 16. Use a serrated knife to cut a diagonal slice off each end of the cake and position them on top to resemble branches. 17. Spread the chocolate frosting over the entire cake, using a spatula to create a bark-like texture. 18. Use a fork to make lines in the frosting to resemble tree bark. 19. Decorate the cake with meringue mushrooms, holly leaves, and berries, if desired.
Nutritional Information
– Calories: 410 – Fat: 26g – Carbohydrates: 41g – Fiber: 1g – Sugar: 32g – Protein: 7g
Cooking Time
Preparation Time: 30 minutes Cook Time: 15 minutes Total Time: 1 hour 30 minutes
Equipment
– 10×15-inch jelly roll pan – Parchment paper – Mixing bowls – Electric mixer – Spatula – Wire rack – Clean kitchen towel – Double boiler or microwave – Serrated knife – Fork
Serving Suggestions
The yule log cake is a beautiful and festive dessert that makes a great centerpiece for any holiday gathering. Serve it with a cup of hot cocoa or a glass of eggnog for the perfect holiday treat.
Variations
If you’re looking to mix things up, try these variations on the classic yule log cake: – Chocolate peppermint: Add a teaspoon of peppermint extract to the frosting and sprinkle crushed candy canes over the top. – Gingerbread: Add a tablespoon of ground ginger and a teaspoon of ground cinnamon to the cake batter and use a cream cheese frosting with a hint of molasses. – Fruit-filled: Spread a layer of fruit jam or preserves over the cake before rolling it up for a fruity twist.
Substitutions
– Cake flour: If you don’t have cake flour, you can make your own by combining ¾ cup all-purpose flour with 2 tablespoons cornstarch. – Heavy cream: You can substitute whipped topping or whipped coconut cream for heavy cream. – Cream cheese: Mascarpone cheese or Greek yogurt can be used instead of cream cheese.
Storage
The yule log cake can be stored in the refrigerator for up to 3 days. Cover the cake with plastic wrap or store it in an airtight container to keep it fresh.
Tips
– Be sure to roll the cake up tightly to prevent cracking. – Don’t overbeat the whipped cream or it will turn into butter. – Use a serrated knife to cut the cake for a clean, even slice. – Let the cake cool completely before frosting it to prevent the frosting from melting. – Dust the finished cake with powdered sugar for a snowy effect.
Notes
– If you don’t have time to make the meringue mushrooms, you can use store-bought candy mushrooms or skip the decorations altogether.
Frequently Asked Questions
Q: Can I make the yule log cake ahead of time? A: Yes, you can make the cake and frosting up to 2 days ahead of time and store them separately in the refrigerator. Assemble the cake just before serving. Q: Can I freeze the yule log cake? A: Yes, you can freeze the unfrosted cake for up to a month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Q: Can I use a different frosting for the yule log cake? A: Yes, you can use any frosting you like. A chocolate ganache or whipped cream frosting would also be delicious.
Personal Thoughts
The yule log cake is a holiday tradition that I look forward to every year. It’s a delicious and festive dessert that always impresses guests. While it may seem intimidating to make, with a little patience and attention to detail, anyone can create a beautiful and delicious yule log cake. Give it a try and enjoy this delicious piece of history!