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Oxmoor House Photo by: Oxmoor House

Buche de Noel

This traditional French cake resembles the Yule logs of long ago.

Gooseberry Patch DECEMBER 2010

  • Yield: serves 8 to 10

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, seperated
  • 3/4 cup sugar, divided
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3 tablespoon powdered sugar
  • Garnish: fresh mint and fresh cranberries
  • Chocolate Frosting:
  • 3 3/4 cups sifted powdered sugar
  • 1/2 cup baking cocoa
  • 6 tablespoons milk
  • 6 tablespoons butter, softened

Preparation

Combine flour, baking powder and salt; set aside. Beat egg whites with an electric mixer at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 2 to 4 minutes; set aside.

Beat egg yolks in a large mixing bowl with an electrix mixer at high speed, gradually adding 1/2 cup sugar; beat 5 minutes, or until thick and pale. Add water and vanilla extract; beat well. Add flour mixture; beat just until blended. Fold in about 1/3 of egg white mixture. Gently fold in remaining egg white mixture.

Grease bottom and sides of a 15"x10" jelly-roll pan. Line with wax paper; grease and flour. Spread batter evenly into pan. Bake at 375° for 10 minutes, or until springs back when lightly touched. Sift powdered sugar in a 15"x10" rectangle on a cloth. When cake is done, immediately loosen from sides of pan; turn out onto cloth. Peel off wax paper. Starting at narrow end, roll up cake and cloth together; cool completely on a wire rack, seam side down.

Unroll cake and remove towel. Spread half Chocolate Frosting onto cake; carefully reroll. Cut a 1-inch-thick diagonal slice from one end of cake roll. Place cake roll on a serving plate, seam side down. Position slice against side of cake roll to assemble knot; use frosting to "glue" in place. Spread remaining frosting over cake and knot. If frosting is soft, chill cake before serving. Garnish with fresh mint and fresh cranberries.

Chocolate Frosting:
In a large bowl, combine powdered sugar and cocoa. Add milk and butter to sugar mixture; beat with an electric mixer at medium speed until smooth.

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Buche de Noel recipe

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