Bûche de Noel
Sometimes referred to as a ‘yule log,’ this festive dessert that’s traditionally served around Christmas time is guaranteed to get folks in the holiday spirit.
Prep time:
Baking time:
Makes:
10 servings
Freezing:
not recommended
Batter
4
eggs, separated
¼ cup
(50 mL)
cold strong Folgers Classic Roast® coffee (or cold water)
¾ cup
(175 mL)
granulated sugar
1 tsp
(5 mL)
pure vanilla extract
⅔ cup
(150 mL)
Five Roses® All Purpose Flour
¾ tsp
(4 mL)
baking powder
¼ tsp
(1 mL)
salt
Icing sugar
Filling
1 ½ cups
(375 mL)
whipping cream
⅓ cup
(75 mL)
icing sugar
1 ½ tbsp
(22 mL)
instant coffee granules
1 tsp
(5 mL)
pure vanilla extract
1 cup
(250 mL)
Chipits® Semi-Sweet Chocolate Chips, melted and cooled
- Preheat oven to 375º F (190º C). Grease a 15” x 10” (40 x 25 cm) jellyroll pan. Line with parchment paper and grease again.
- Batter: In a large bowl, beat egg yolks, coffee, sugar and vanilla until light, about 5 minutes. Beat in flour, baking powder and salt.
- In a clean separate large bowl, whip egg whites until stiff peaks form. Fold egg whites into batter. Spread batter evenly over prepared pan.
- Bake in preheated oven 13–15 minutes or until cake starts to pull away from pan. Immediately dust cake with icing sugar to prevent from sticking to towel. Invert cake onto a clean tea towel and remove parchment paper. Starting from the long side, roll up cake in tea towel. Cool on rack in tea towel.
- Filling: In a large bowl, whip cream until it has thickened and holds its shape. Add sugar, coffee and vanilla. Fold in cooled melted chocolate to maintain a textured mousse. Mousse should not be completely smooth. Do not over mix. Reserve.
- Unroll cooled cake from tea towel and spread with 1 ½ cups (375 mL) filling. Roll up cake. Ice top and sides of cake. Try scratching a fork over the icing to create the look of a log with remaining filling. Refrigerate 2 hours, until ready to eat.