Description
A classic Christmas dessert, the bûche roulée de noël is a rolled sponge cake filled with creamy frosting, resembling a yule log.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1 tsp vanilla extract
- 200ml heavy cream
- 50g powdered sugar
- 2 tbsp cocoa powder (for dusting)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Beat eggs and granulated sugar until light and fluffy. Add vanilla extract.
- Sift flour and fold gently into the egg mixture.
- Spread the batter evenly on the baking sheet. Bake for 10-12 minutes.
- Once baked, roll the sponge cake with a clean towel while warm. Let it cool.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll the sponge, spread the whipped cream, and roll it back up.
- Dust with cocoa powder to resemble a log. Chill before serving.
Notes
- Use room-temperature eggs for better volume.
- Roll the sponge while warm to prevent cracking.
- Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: christmas yule log, rolled sponge cake, french dessert