Description
A classic French dessert, the Buche de Noel Roulee is a rolled sponge cake filled with cream and decorated to resemble a Yule log.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Chocolate ganache (for decoration)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat eggs and sugar until light and fluffy. Add vanilla extract.
- Sift flour, cocoa powder, baking powder, and salt. Fold into the egg mixture.
- Spread batter evenly in the prepared pan. Bake for 12-15 minutes.
- While warm, roll the cake with a clean kitchen towel. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cake, spread the whipped cream evenly, then roll again.
- Coat with chocolate ganache and dust with powdered sugar to resemble bark.
Notes
- Use room-temperature eggs for better volume.
- Roll the cake while warm to prevent cracking.
- Chill before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Buche de Noel, Yule log, French dessert, Christmas cake