Yule Log Cake (Bûche de Noël): A Christmas Showstopper

A Yule log cake, known in France as bûche de Noël, is a light chocolate sponge cake rolled around whipped cream and covered in glossy chocolate ganache, then scored with a fork so it looks like a tree log. It tastes like a soft, not-too-sweet chocolate cloud with a rich, creamy centre. It is the dessert people photograph at Christmas, and it is far easier than it looks. Searches for it climb every year from early November, so making a practice log now means a calm, confident December.

Where the Yule log comes from

The cake is inspired by the old European custom of burning a large log on Christmas Eve. Bakeries in France turned the idea into a cake in the 19th century, and today you will find it in British, Canadian, American and Australian homes too. The sponge here is a fat-free “genoise-style” sponge made with whipped egg whites, which is what makes it flexible enough to roll without cracking.

Tips for a sponge that rolls without cracking

• Whip the whites properly. Stiff, glossy peaks give the sponge its spring. Fold gently so you do not knock out the air.
• Do not overbake. The sponge is ready when it springs back lightly. Even two extra minutes can make it dry and brittle.
• Roll it while hot. Turn it onto a clean tea towel dusted with cocoa, peel off the paper, and roll up the sponge together with the towel. As it cools it learns its shape, so unrolling it later is crack-free.
• Cool completely before filling. Warm sponge melts the cream.
• Use real heavy cream. Cream with at least 35 percent fat whips firm enough to hold a roll. Chill the bowl and whisk for best results.
• Let the ganache thicken. Warm ganache runs off the cake. Wait until it is spreadable, like soft peanut butter.

Decorating ideas

Cut a thin slice off one end at an angle and set it on the side of the log to make a “branch”. Run a fork along the ganache to create bark. Dust with powdered sugar for snow, and add fresh cranberries, rosemary sprigs (they look like pine) or a few meringue mushrooms. For a sparkling touch, brush the cranberries with a little syrup and roll them in sugar.

Flavour variations

• Coffee: add a teaspoon of instant espresso powder to the sponge and the cream.
• Orange or raspberry: spread a thin layer of jam or marmalade under the cream.
• Peppermint: a few drops of peppermint extract in the cream, with crushed candy canes on top.
• Persian-inspired: fold a pinch of ground cardamom into the cream and top the log with chopped pistachios and dried rose petals.

Serving and storage

Serve slices with fresh berries and a cup of strong coffee or hot chocolate. The finished cake keeps covered in the fridge for up to 2 days, and the unfilled rolled sponge can be made a day ahead and kept wrapped at room temperature. You can freeze the whole undecorated log for up to a month; thaw it overnight in the fridge, then add the ganache. Take it out 15 minutes before serving so the chocolate softens.

Note: the cake contains raw-egg-free sponge baked fully, but if you serve guests who are pregnant, elderly or immunocompromised, make sure the sponge is fully baked and the cream is kept chilled. It also contains eggs, dairy and wheat.