Hello everyone!! Today’s recipe comes from one of my favorite cookbooks called Better Homes and Gardens Baking. I have many cookbooks but honestly if you just want one solid baking book that can last you a lifetime, I’d say invest in this one. It has over three hundred recipes and at least one picture for each one. If your a new baker and you don’t know where to start, this is the book for you. Here’s a link to where you should buy it- it’s really helped my through baking, so I think you should try it and you’d probably love it as much as I do! https://www.amazon.com/Better-Homes-Gardens-Baking-Techniques/dp/1118453263/ref=sr_1_1?s=books&ie=UTF8&qid=1481514474&sr=1-1&keywords=better+homes+and+gardens+baking+cookbook
A little info on the recipe- this recipe is a cake that is enjoyed mostly in parts of Europe. It’s very popular around the holidays. It’s name means ‘Yule log’ in English. Can you guess what it is? That’s right, the Bûche de Noël!
Bûche de Noël Recipe
1/3 cup (40g) all purpose flour
1/3 cup (40g) cornstarch
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
4 egg yolks ( you can use the whites for a yolkless omelet or a meringue)
1 tsp. vanilla extract
3/4 cup (150g) granulated white sugar
1 recipe of cream cheese filling and frosting (recipe follows)
sugared cranberries and fresh rosemary sprigs (optional)
Preheat the oven to 350 degrees Fahrenheit (180 degrees Centigrade). For the cake, grease a 15*10*1 inch baking pan. Line the pan with waxed paper. Generously grease waxed paper.
Sift the flour, cornstarch, cocoa powder, baking soda, and salt through a fine mesh sieve into a medium bowl. In a large mixing bowl beat eggs, egg yolks, and vanilla with an electric mixer on high speed for 4-5 minutes or until thick and lemon color.
Gradually beat in the granulated sugar, beating on high speed about two minutes or more or until the sugar is almost dissolved. Sprinkle flour mixture; using a large rubber spatula, gently fold in flour mixture until just combined.
Spread the batter evenly in the prepared baking pan. Bake for about 12 minutes or until the cake springs back when lightly touched.
Cool the cake in pan on a wire rack for three minutes. Lessen the edges of cake with a small knife or thin spatula. Turn cake out onto a clean towel generously sprinkled with powdered sugar. Carefully remove the waxed paper; discard.
While the cake is still warm, starting from a short side, roll up the cake and towel in a spiral. Cool on a wire rack. Unroll cake; remove towel. With a thin metal spatula, spread the white Cream Chesse Frosting Filling on the cake to within 1 inch of the edges.
Carefully roll up the cake (without the towel) starting from the short side. Place, seam down, on a serving platter; chill for 30 minutes. With a serrated knife, diagonally cut off a 3-inch slice from one end of the cake. Place the diagonally cut edge of piece against the side of long roll on the serving plate to form a ‘branch’ on the ‘log’.
Frost entire cake with the Cream Cheese Frosting and Filling carefully ‘cementing’ the limb to the trunk with frosting. If necessary, chill until frosting firms. With the tines of a table fork (no idea what ‘tines are but guessing they are the spikes on the fork) create a pattern of ‘rings’ on the cut end ps if the roll and ‘bark’ on the rest of the log. Chill until ready to serve.
If desired, garnish with sugared cranberries and rosemary sprigs.
Cream Cheese Filling and Frosting Recipe-
In a large mixing bowl, beat one 8-ounce package of cream cheese, softened; 1/2 cup butter softened, (120g), and two tsps. vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 4-1/2 cups (450g) confectioners, or powdered, or icing, or 10x sugar (there are soooooo many names for it 😂😂). Transfer half of the frosting to another bowl. Beat 1/3 cup (40g) unsweetened cocoa powder into one portion.
This guide might help a little bit:
( If you have your screen facing horizontal, just tilt it or put it on orientation lock 🔐)