Yule Log (Swiss Roll)
A Yule Log is a rolled sponge cake (Swiss roll) filled with cream and decorated to resemble a fallen tree log. It's typically covered in chocolate buttercream, textured to look like bark, and adorned with meringue mushrooms, sugared cranberries, or pine sprigs to enhance the woodland aesthetic.
The Bûche de Noël is a traditional French Christmas dessert that originated in France during the 19th century. It's a symbolic representation of the actual log that was burned in European homes during the winter solstice celebrations. In medieval times, families would burn a large log on Christmas Eve, believing it would bring good luck and ward off evil spirits.
Have fun baking this traditional French dessert!
🎄 YULE LOG (BÛCHE DE NOËL)
Time Requirements and Servings:
Prep Time: 1 hour
Bake Time: 15 minutes
Total Time: 3-4 hours (including cooling and decorating)
Serving Size: 8-10 people
Ingredients:
Cake:
4 large eggs
100g granulated sugar
60g all-purpose flour
30g cocoa powder
1/4 tsp salt
1 tsp vanilla extract
Buttercream:
226g unsalted butter, softened
300g powdered sugar
60g cocoa powder
2-3 tbsp heavy cream
1 tsp vanilla extract
Directions:
Preheat oven to 350°F
Separate egg whites and yolks
Whip egg whites to soft peaks
Gradually add sugar while beating
Fold in dry ingredients gently
Spread on lined jelly roll pan
Bake 12-15 minutes
Roll in powdered sugar towel while warm
Unroll, spread buttercream
Re-roll, cover with more buttercream
Create bark texture with fork
Decorate with meringue mushrooms (recipe below)
Baking Tips:
Use room temperature eggs
Don't overmix batter
Roll cake while still warm
Refrigerate before serving
🍄 MERINGUE MUSHROOMS
Ingredients:
2 large egg whites (room temperature)
100g granulated sugar
1/4 tsp cream of tartar
Cocoa powder for dusting
Melted chocolate for attaching stems
Equipment:
Piping bags
Large and small round piping tips
Baking sheet
Parchment paper
Directions:
Separate egg whites (ensure NO yolk)
Let egg whites settle to room temperature
Add cream of tartar to egg whites
Beat egg whites until soft peaks form
Gradually add sugar while beating
Continue beating until stiff, glossy peaks form
Piping Technique:
For caps: Pipe round mounds with large tip
For stems: Pipe pointed cone shapes with small tip
Keep space between shapes on baking sheet
Baking:
Bake at 200°F for 1-2 hours
Meringues should be dry and crisp
Turn off oven, leave inside to cool completely
Finishing:
Dust caps with cocoa powder
Use melted chocolate to attach stems to caps
Create realistic mushroom look (see below on how to do this)
Pro Tips:
Completely clean piping equipment (no grease!)
Humid days can prevent meringues from setting
Store in airtight container if not using immediately
Realistic Meringue Mushroom Techniques:
Cap Shaping:
Pipe round mounds with a slight dome
Use a small offset spatula or toothpick to create uneven edges
Gently press the center slightly to create a more natural, slightly irregular surface
Vary the sizes to mimic how mushrooms grow in nature
Stem Detailing:
Pipe stems with a slight curve, not perfectly straight
Make some thicker, some thinner
Create a base that's wider than the top, like real mushroom stems
Use a toothpick to add slight textural lines to simulate mushroom bark-like texture
Color and Texture:
Dust caps with cocoa powder, concentrating more on edges
Use a small brush to create a mottled, uneven cocoa coating
For stems, leave mostly white with light cocoa dusting
Use melted dark chocolate to create "dirt" or shadowing effects
Attachment:
Use melted chocolate as "glue" to connect caps and stems
Don't make the connection too perfect - slight imperfections look more natural
Angle some mushrooms as if they're growing at different heights
Pro Tips:
Look at real mushroom photos for inspiration
Practice makes perfect - your first batch might not look museum-worthy
Humidity is your enemy - make these on a dry day
Store in a cool, dry place immediately after creating