Nordic Ware Buche De Noel Yule Log Pan, Original Cast Aluminium Bundt Tin, Bundt Cake Tin with Christmas Pattern, Cake Mould Made in the USA, Colour: Silver

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This recipe should be stored in the fridge and will keep for 2-3 days. Unfortunately due to the fresh whipped cream, I do not recommend freezing this recipe. How many people does the yule log serve?

Cre​​am of tartar — it may not seem like a lot but don’t skip the cream of tartar! It helps stabilize the egg whites, so the meringue mushrooms don’t turn out hollow. Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper. Carefully trim off the ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log. This will give your yule log cake a really realistic look! Next, whisk sour cream, melted butter, and milk together, and fold that mixture into the batter as well. Start by whipping eggs, sugar, vanilla, and salt together until tripled in volume and super-airy. Give it at least a full 5 minutes on high speed to get lots of air into it.Next just lay a clean kitchen towel on top, grab that little tab of parchment, and start rolling. You are going to start at one of the shorter sides of the rectangle, and work your way across the length of the cake. Unwrap the sponge roll and transfer it to a cake board with the seam on its underside. Carefully trim each end using a sharp knife.

Don’t cut or score it to “start the roll off”, this can too easily go wrong and the whole section will break off The meringue mushroom recipe makes about 20 mushrooms. These add a festive touch served in a bowl next to the Buche de Noel. When slicing and serving the cake, place one or two on everyone’s plate.Very gently, with a spatula or metal spoon fold the flour and cocoa powder into the eggs/sugar. Make sure you scrape all the flour/cocoa from the bottom of your bowl. A dusting of powdered sugar all over the top of the cake looks just like freshly fallen snow on craggy bark, and few sprigs of fresh rosemary and a handful of sugared cranberries give a festive red & green adornment.

Lighten the yolk mixture with a couple of dollops of the egg whites, folding them in robustly. Then add the remaining whites in thirds, folding them in carefully to avoid losing the air. While your Swiss roll is baking, put a sheet of baking/parchment paper down on your work top. Make sure it is larger than your sponge. When you are lining your tin with baking / parchment paper, snip the corners of your paper so that it sits nice and neatly in the corners. For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).This is a yule log to be eaten greedily with spoons for pudding, rather than served in polite slices at the tea table – a proper festive indulgence. Make the chocolate frosting by beating together the butter, salt, and cocoa powder. With the mixer on low, beat in the confectioners’ sugar and vanilla. Slowly stream in the heavy cream while beating. Increase mixer speed to medium and beat until fluffy and easily spreadable. Spread the remaining frosting all over the cake roll, leaving the ends exposed. While the meringue mushrooms cannot be frozen as they’ll become soggy, the cake is freezer-friendly. ​​Place the Yule log cake on a parchment-lined baking sheet in the freezer until completely frozen. Then, tightly wrap it in plastic wrap and a layer of tin foil before freezing for up to 3 months. To serve, thaw the cake overnight in the refrigerator and decorate as you desire. Is this the same as a swiss roll? Whip the cream to soft peaks, and then fold in the chestnut puree (if it isn't already sweetened, you may wish to add a little sugar) and brandy. Make the ganache by heating the cream to a bare simmer, then take off the heat and add the chocolate pieces and salt. Leave for a minute or so, then stir to a smooth paste, and allow to cool to room temperature.

If you don’t have self raising flour, use ½ cup of plain or all-purpose flour with ½ tsp of baking powder. How to make Mary Berry’s Yule log Preheat the oven to 200C / 180C Fan / 400F and grease and line a Swiss roll tin. Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for 8 minutes, which can feel like a long time when you're stood whisking with a hand mixer! How many people does the yule log serve? Just allow it to cool, then flip it over onto a tea towel so the top side is underneath, fill it with cream and roll up as in the recipe.

Pour the mixture into a lined baking tray with a lip and bake for 10 minutes. Whilst it is baking, prepare a sheet of baking paper dusted generously with icing sugar. When it is done, tip the sponge out onto it straight away. Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for at least 8 minutes, on high speed, which can feel like a long time when you're stood whisking with an electric hand mixer! How do you get the perfect roll? Roll up the cake from a narrow end, like a Swiss roll, removing the paper as you go. Carefully (it is likely to break) put the roll on a serving dish, seam-side down. The great news is that it’s not a fiddly job when it comes to decorating this cake either. The flavours are rich enough not to need any extra sweetness piled on top, so I’ve put aside the buttercream and ganache and left this cake virtually naked. That’s also why I describe this cake as rustic. Just a scattering of icing sugar and a few rosettes of cream on top is all this log really needs to wear.