Bûche de Noël is a delicious tradition with a history dating back centuries, when the Celts celebrated the winter solstice. On the shortest day of the year, the Celts would burn a log as a symbol of the rebirth of the sun, thanking it for returning to earth. Oftentimes burnt logs were decorated with pinecones, a bit of ivy or holly.
The more contemporary tradition dates back to 19th century in France, with a delicious cake that is fashioned to represent the yule log that families burned starting on Christmas (around the solstice), which symbolized the year to come, and meant to bring good luck.
Continue the tradition in your own home with this moist sponge cake recipe that is deceivingly easy to make. This is the recipe Nicole recently made for her French class — her first attempt at baking it.
- 6 eggs, separated
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar, divided
- ¼ tsp salt
- Powdered sugar, for sprinkling
For the Filling
- 1-1/4 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
- Pinch salt
Frosting and Decoration
- ½ cup butter, softened
- 1-1/2 cups powdered sugar, plus more for garnish
- 5 Tbsp cocoa powder
- 1 tsp vanilla extract
- 3 Tbsp heavy cream
- Pinch of salt
- Chocolate curls for garnish
- Cranberries (fresh) for garnish (or, sugared cranberries)
- Small rosemary sprigs for garnish
Preheat oven to 350 degrees F. Line a jelly roll pan with parchment paper and grease with cooking spray.
In a medium bowl, mix together flour, cocoa powder and salt.
In a large bowl, beat egg yolks until thick. Slowly add ½ cup of sugar and beat until pale. Beat in flour mixture.
In another large bowl, beat egg whites until soft peaks form. Add remaining 1.4 cup sugar and bit at a time, continuing to beat until stiff peaks form. Gently fold eggs whites into batter in two batches.
Pour batter into prepared pan and spread into an even layer. Bake until the top springs back when lightly pressed, approximately 12 minutes.
Meanwhile, dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off the parchment paper.
Starting at the short end, use the towel to tightly toll the baking into a log. Let cool completely.
Make the filling by beating together heavy cream, powdered sugar, vanilla and a pinch of salt in a large bowl until medium peaks form. Refrigerate until ready to use.
When the cake is cool, unroll and spread the filling evenly over the cake. Roll it back into a log, using the towel to create a tight roll. Place seam side down on a baking sheet and refrigerated until well chilled, 1 hour.
To make frosting, beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain. Beat in vanilla, heavy cream and salt.
When ready to serve, trim the ends, and frost with the chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls, if using. Place cranberries and rosemary on the log to create the mistletoe.
