Make this Yule log cake a family tradition
during the holidays. It is a bit involved, but the rave reviews
will be worth it!
Bûche
de Noël
- 3 large eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whipping (heavy) cream
2 tablespoons granulated sugar
1 1/2 teaspoons freeze-dried or powdered instant coffee (dry)
Cocoa Frosting (See Below)
Chopped pistachio nuts or red and green candied cherries, if
desired
- Heat oven to 375ºF.
Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with aluminum
foil or waxed paper; grease.
- Beat eggs in small bowl
with electric mixer on high speed about 5 minutes or until very
thick and lemon colored. Pour eggs into large bowl; gradually
beat in 1 cup sugar. Beat in water and vanilla on low speed.
- Gradually add flour, baking
powder and salt, beating just until batter is smooth. Pour into
pan, spreading batter to corners.
- Bake 12 to 15 minutes
or until toothpick inserted in center comes out clean.
- Immediately loosen cake
from edges of pan and turn upside down onto towel generously
sprinkled with powdered sugar. Carefully remove foil. Trim off
stiff edges of cake if neccessary. While hot, carefully roll
cake and towel from narrow end. Cool on wire rack at least 30
minutes.
- Beat whipping cream, 2
tablespoons sugar and the coffee in chilled bowl until stiff.
- Unroll cake and remove
towel. Spread whipped cream mixture over cake. Roll up cake.
For tree stump, cut off a 2-inch diagonal slice from one end.
Attach stump to one side using 1 tablespoon Cocoa Frosting.
- Frost log with Cocoa Frosting.
Make strokes in frosting to resemble bark, using tines of fork.
Sprinkle with pistachio nuts. Store in refrigerater.
Makes 10 servings.
- Cocoa Frosting:
1/3 cup baking cocoa
1/3 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons hot water
- Mix cocoa and butter thoroughly
in medium bowl.
- Beat in sugar with electric
mixer on low speed. Stir in vanilla and hot water.
- Beat until frosting is
smooth and spreadable.
Serving Tip:
The chopped pistachio nuts give your cake “log” a natural
moss-covered appearance. Other edible natural-looking adornments
include chocolate leaves, meringue mushrooms, mint gumdrop leaves
and red cinnamon candies.
Nutritional Value:1 Serving, Calories 390 (Calories
from Fat 150); Total Fat 17g (Saturated Fat 9g; Trans Fat 1/2g);
Cholesterol 110mg; Sodium 180mg; Total Carbohydrate 56g (Dietary
Fiber 1g; Sugars 47g); Protein 4g%, Daily Value: Vitamin A 15%;
Vitamin C 0%; Calcium 6%; Iron 6%, Exchanges: 1 Starch; 3 Other
Carbohydrate; 3 Fat, Carbohydrate Choices: 4.
Recipe and photograph provided courtesy of General Mills,
Inc.
