Aspiring Bakers #14 Creative Christmas Bakes! (December 2011)

Thank you Hankerie for hosting the Aspiring Bakers #14: Creative Christmas Bakes! (December 2011).

This is a very light and moist cake, that seems to just melt in your mouth.

Yule Log (Bûche de Noël) (adapted from Joy of baking)


78g granulated white sugar

6 large eggs, separated

½ tsp pure vanilla extract

112g bittersweet or semisweet chocolate, chopped in small pieces

¾ tsp cream of tartar

Chocolate Whipped Cream

240ml heavy whipping cream

½ tsp pure vanilla extract

40g granulated white sugar

1½ tbsp unsweetened cocoa powder


  1. Preheat oven to 180ºc
  2. Butter a 17 x 12 inch baking pan. Line the parchment paper and then butter and flour the parchment paper.
  3. Separate the eggs, placing the whites in one bowl and the yolk in another.
  4. Melt the chocolate in a heatproof bowl and placed over a saucepan of simmering water. Remove from heat and cool.
  5. In the bowl of your electric mixer place the egg yolk and 50g of sugar and beat until light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.
  6. In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining sugar until stiff peaks form.
  7. Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites until incorporated. Don’t over mix or the batter will deflate. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on a wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream

  1. In a large mixing bowl place the whipping cream, vanilla extract, sugar and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
  2. Once the cake has cooled, spread with the cream and then gently roll the cake, peeling off the parchment paper as you roll.
  3. Using the reserved whipped cream, attach it to the side of the cake. Cover and chill until serving time.

I am submitting this post to Aspiring Bakers #14: Creative Christmas Bakes! (December 2011) hosted by Hankerie’s Blog.


2 comments on “Aspiring Bakers #14 Creative Christmas Bakes! (December 2011)

  1. Wow, nice log cake :). Thanks for your submission.

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