Bûche De Noël Yule Log (Printable Version)

# What You'll Need:

→ Cake

01 - Cooking spray
02 - 60 g all-purpose flour
03 - 25 g unsweetened cocoa powder
04 - 0.25 tsp kosher salt
05 - 6 large eggs, separated
06 - 150 g granulated sugar, divided
07 - Confectioners' sugar, for dusting

→ Filling

08 - 2 tsp gelatin (optional)
09 - 300 ml heavy cream
10 - 30 g confectioners' sugar
11 - 1 tsp pure vanilla extract
12 - Pinch kosher salt

→ Frosting & Decorating

13 - 113 g unsalted butter, softened
14 - 175 g confectioners' sugar, plus more for dusting
15 - 40 g unsweetened cocoa powder
16 - 45 ml heavy cream
17 - 1 tsp pure vanilla extract
18 - Pinch kosher salt
19 - Chocolate curls, cranberries, and fresh rosemary sprigs for decoration

# Step-by-Step Directions:

01 - Preheat oven to 175°C. Line a 38 x 25 cm jelly roll pan with parchment paper and grease with cooking spray. Sift flour, cocoa powder, and salt into a medium bowl.
02 - In a stand mixer with the whisk attachment, beat egg yolks on medium-high speed until thickened. Gradually add half the granulated sugar and continue beating until pale and fluffy, about 2 to 3 minutes. Slowly incorporate the sifted dry ingredients on medium-low speed until just combined.
03 - In a separate bowl, beat egg whites with a handheld mixer or whisk until soft peaks form. Gradually add remaining granulated sugar and beat until stiff peaks develop.
04 - Gently fold the whipped egg whites into the batter in batches using a spatula until no white streaks remain. Pour batter into prepared pan and spread evenly.
05 - Bake for approximately 12 minutes until the top springs back when lightly pressed.
06 - Dust a clean kitchen towel with confectioners' sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper. Starting from the short side, use the towel to tightly roll the cake into a log. Allow to cool completely.
07 - If using gelatin, sprinkle it over 30 ml cold water and let bloom for 5 to 10 minutes. Microwave gently for about 10 seconds until liquid but do not overheat.
08 - Beat heavy cream, confectioners' sugar, vanilla, and salt in a stand mixer until medium peaks form. Strain and gradually stream in the gelatin while mixing. Refrigerate until cold and set.
09 - Carefully unroll the cooled sponge and spread the filling evenly over the surface. Reroll tightly using the towel. Place seam side down on a baking sheet and refrigerate for at least 1 hour.
10 - Beat softened butter until smooth. Add confectioners' sugar and cocoa powder and beat until lump-free. Incorporate heavy cream, vanilla, and salt until well combined.
11 - Trim the ends of the log to even edges. Frost the entire cake with buttercream using long, smooth strokes to mimic bark texture. Lightly dust with confectioners' sugar and garnish with chocolate curls, cranberries, and rosemary sprigs to resemble mistletoe.

# Helpful Notes:

01 - Roll the cake while warm using a sugared towel to prevent cracking and achieve a tight swirl.
02 - Do not overbake the sponge to keep it moist and flexible for rolling.
03 - Chilling the filled log for at least one hour ensures the filling sets properly and eases frosting application.

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