Yule Log (Bûche de Noël)

• 1 cup all-purpose flour
• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 2 tablespoons powdered sugar
• Cocoa powder for dusting

Steps

1. 1 Preheat oven to 375°F. Line a 9x13 inch pan with parchment paper.
2. 2 Whisk together egg yolks, 1/2 cup sugar, and vanilla until pale.
3. 3 Fold in flour and melted butter gently. Whip egg whites with salt until stiff, gradually add remaining sugar.
4. 4 Gently fold whites into yolk mixture. Spread in prepared pan and bake 10-12 minutes.
5. 5 Let cool, then flip onto a towel dusted with cocoa powder. Roll up with towel.
6. 6 For filling, beat cream cheese and powdered sugar until smooth. Whip cream until stiff.
7. 7 Spread cream cheese mixture over cake, then top with whipped cream.
8. 8 Roll cake carefully. Dust with cocoa powder before serving.

Nutrition

Tips

• Ensure your egg whites are at room temperature for best volume.
• Cool the cake completely before rolling to prevent cracking.
• Use a kitchen torch for a caramelized finish if desired.
• Make ahead and chill for easier slicing.

Storage

Store in the fridge for up to 3 days. Freeze for up to 1 month, wrapped well. Thaw overnight in the fridge.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or tea.
• Add fresh berries for extra festive color and flavor.
• Complement with a glass of dessert wine.

FAQ