Bûche de Noel
Sometimes referred to as a ‘yule log,’ this festive dessert that’s traditionally served around Christmas time is guaranteed to get folks in the holiday spirit.
Ingredients
- Batter:
- 4 eggs, separated
- 1/4 cup (50 mL) cold strong Folgers® Classic Roast coffee (or cold water)
- 3/4 cup (175 mL) granulated sugar
- 1 tsp (5 mL) pure vanilla extract
- 2/3 cup (150 mL) Five Roses® All Purpose Flour
- 3/4 tsp (4 mL) baking powder
- 1/4 tsp (1 mL) salt
- icing sugar
- Filling:
- 1 1/2 cups (375 mL) whipping cream
- 1/3 cup (75 mL) icing sugar
- 1 1/2 tbsp (22 mL) instant coffee granules
- 1 tsp (5 mL) pure vanilla extract
- 1 cup (250 mL) semi-sweet chocolate chips, melted and cooled
Directions
Step 1:
Preheat oven to 375º F (190º C). Grease a 15” x 10” (40 cm x 25 cm) jellyroll pan. Line with parchment paper and grease again.
Step 2:
Batter: In a large bowl, beat egg yolks, coffee, sugar and vanilla until light, about 5 minutes. Beat in flour, baking powder and salt.
Step 3:
In a clean separate large bowl, whip egg whites until stiff peaks form. Fold egg whites into batter. Spread batter evenly over prepared pan.
Step 4:
Bake in preheated oven 13–15 minutes or until cake starts to pull away from pan. Immediately dust cake with icing sugar to prevent from sticking to towel. Invert cake onto a clean tea towel and remove parchment paper. Starting from the long side, roll up cake in tea towel. Cool on rack in tea towel.
Step 5:
Filling: In a large bowl, whip cream until it has thickened and holds its shape. Add sugar, coffee and vanilla. Fold in cooled melted chocolate to maintain a textured mousse. Mousse should not be completely smooth. Do not over mix. Reserve.
Step 6:
Unroll cooled cake from tea towel and spread with 1 1/2 cups (375 mL) filling. Roll up cake. Ice top and sides of cake. Try scratching a fork over the icing to create the look of a log with remaining filling. Refrigerate 2 hours, until ready to eat.
