White chocolate yule log (Bûche de Noël)
- December 2019
- Serves 10
- hands-on time 30 min, oven time 15 min plus chilling
We’re dreaming of a white Christmas with this decadent white chocolate log cake (aka bûche de Noël) – it makes quite a striking Christmas dessert.
If you’re more of a dark chocolate fan, try this white and dark chocolate Yule log, which is the perfect mix of the two.
- 28.1g (15.6g saturated)
- 42,7g (31.9g sugars)
- 4 medium free-range eggs
- 125g golden caster sugar
- 1 tsp vanilla bean paste
- 125g plain flour
- Icing sugar for dusting
- 50g white fondant icing, rolled into 1cm balls
For the buttercream
- 150g unsalted butter, softened, plus extra to grease
- 60g icing sugar
- 80g white chocolate, melted, then cooled for 10 minutes (see tip)
For the filling
- 4 tbsp readymade chocolate spread
- 4 tbsp feuilletine (see Know-how)
- 150ml double cream, whipped to soft peaks (when the whisk is lifted out the peaks falls over)
You’ll also need
- 23cm x 33cm swiss roll tin, lightly
greased and lined with reusable baking liner
- compostable baking paper
- electric mixer
- Heat the oven to 200°C/180°C fan/gas 6. Using an electric mixer, beat the eggs, caster sugar and vanilla in a large bowl for about 10 minutes until doubled in volume. Fold in the flour, a pinch of salt and 1 tbsp lukewarm water using a large metal spoon and a figure-of-eight motion. Pour the mixture into the prepared tin, level with a spatula, then bake for 12-15 minutes until risen and springy.
- Lay a sheet of baking paper on the work surface, dust with icing sugar, then carefully turn out the cake onto the paper. Peel away the baking liner from the base of the sponge.
- Using a sharp knife, carefully score a line along one long edge of the sponge, 1cm in from the end. Starting from this edge, make a fold along the scored line and tightly roll up the sponge, using the paper to help you. Wrap in a clean tea towel, then leave to cool completely.
- For the buttercream, whisk the butter and icing sugar using an electric mixer until light and fluffy. Whisk in the cooled melted white chocolate, then set aside (see tip).
- Carefully unroll the sponge. Spread with the chocolate spread (leave a 2cm border around the edges), sprinkle with the feuilletine, then top with the whipped cream. Carefully roll up into a log.
- Cut off a small piece at a slight angle from one end of the roulade
to form the branch stump. Spread a thin layer of buttercream over the cake, using a little extra to secure the cut-off piece to the top of the roulade. Chill for 15 minutes.
- Remove the cake from the fridge, then cover completely with the remaining buttercream. It doesn’t have to be neat. Use the tines of a fork to create a textured pattern like the bark of a tree in the icing – pay special attention to the branch stump. Dot over the icing balls, then dust with icing sugar to serve.
Ensure the white chocolate is cool (10 minutes should do it) before adding it to the buttercream (step 4). If it’s too warm, the butter and sugar will melt into a sauce that can’t be rescued.
The buttercream can be made and chilled up to 2 days ahead.
Feuilletine are crispy flakes of thin pastry. They add a light crunch to puddings and a buttery, caramel flavour. Available from Waitrose and Sous Chef.
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