Buche de Noel

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Buche de Noel

Course: Sweets
Sweets Sub-Category: Cakes
Yule Logs are a quick holiday classic, and with a simple roll and meringue make an impressive centerpiece with little decorating skill needed. Bake your cake, soak it in a simple syrup, roll it up with your favorite filling, from jam to lemon curd or chocolate mousse and chill while you make a pillowy meringue.
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Ingredients

Chiffon Cake

  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/3 cup water
  • 1 cup all purpose flour
  • 2 Tbsp cocoa powder optional, but for a chocolate version
  • 1 tsp Kosher salt
  • 6 egg whites
  • Pinch of either cream of tartar or a drop of lemon juice
  • 1/4 cup sugar

Simple Syrup

  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract

Meringue

  • 5 Egg Whites
  • 2 cups Sugar
  • 2 tsp Vanilla Extract

Assembly

  • 1 Jellyroll Cake
  • All simply syrup
  • All meringue

Instructions

Chiffon Cake

  • Preheat oven to 325F. Line a half sheet pan (also called a jellyroll pan) with a lightly sprinkling of sugar.
  • In a large bowl, whisk together the oil, sugar, yolks, vanilla and water. Sift the dry ingredients over the wet and whisk until smooth.
  • In the bowl of a stand mixer, beat the egg whites and cream of tartar to soft peak stage. Slowly add the remaining sugar until just before stiff peak stage.
  • Fold the egg whites into the batter in three stages. Pour into pan and bake for about 15 minutes at 325F.

Simple Syrup

  • Bring the water, vanilla and sugar to a boil and continue over low heat just until the sugar dissolves.

Meringue

  • Fill a saucepan 1/3 of the way up with water and bring to a simmer. Place the egg whites and sugar in a KitchenAid bowl (or deep stainless steel bowl ready to use with a hand held mixer).
  • Place this bowl over the simmering water and whisk gently until the sugar dissolves in the egg whites (dip your fingers in and rub them- you’ll know it’s ready when you no longer feel the grit of the sugar).
  • Place the bowl on the mixer and with the whisk attachment, beat until all and pillowy. Add the vanilla and mix.

Assembly

  • Place a piece of parchment paper on your work table. Trim the cake while it is inside the pan, then flip onto your table. Peel the parchment paper back.
  • Soak the cake with the simple syrup (and hey- add a touch of bourbon or any other fun flavor you want to imbibe the cake with)!
  • Spread your filling of choice- buttercream, lemon curd or even whipped cream or chocolate mousse. Roll up your cake and chill while you make the meringue.
  • Whip up your meringue and spoon over your cake. Torch!