Bûche de Noel
January 1, 2011 Leave a comment
One of my husband’s family traditions for Christmas is serving a “Bûche de Noel” or yule log for dessert. Since my wonderful mother-in-law was visiting us for the holidays this year, I enlisted her help to teach me how to do it.
I just substituted an all-purpose gluten free flour and it turned out great. Still a lot of work for me to commit to making it every Christmas, but it was fun anyhow. Could easily be changed around with different flavorings or colors. Happy Holidays!
Grease a cookie sheet 10” x 15” x 1/2” and cut a piece of brown wrapping paper or parchment paper to fit. Grease paper well.
- 6 TBSP gluten free cake flour (I used Jules Nearly Normal All Purpose Flour)
- 6 TBSP cocoa (unsweetened)
- 1/4 tsp salt
- 3/4 tsp baking powder
- 4 eggs – separated
- 3/4 cup sugar, divided
- 1 tsp vanilla
Sift together first four ingredients three times. Beat egg whites until stiff but not dry. Gradually beat in half of the sugar. Reserve. Beat egg yolks until thick and lemon colored. Add remaining sugar and vanilla and beat until creamy. Gradually mix in dry ingredients, and mix until batter is smooth. Add a small amount of egg whites if batter is too thick to stir. Gently fold in egg whites. Pour batter into prepared pan and spread evenly. Bake at 375 degrees for 12-15 minutes. (Do not overbake – chocolate scorches easily).
Sprinkle clean dish towel generously with powdered sugar. Loosen cake from pan and invert onto towel. Remove paper. Roll up cake in cloth to a roll 10” long. (The towel will be inside the cake). Cool on rack for 30 minutes. Carefully remove towel. Fill and decorate.
- 1 cup whipping cream whipped with sugar to taste
- 1/4 tsp mint flavoring
- green food coloring
Mix together and use to fill roll. Cut ends of bûche on diagonal.
- 1 cup whipping cream whipped and sweetened to taste
Put 3 TBSP cream in individual spoonfuls on bûche to represent knots. Color the rest of the icing with cocoa powder to a light brown. Spread cream icing on and comb lightly with a fork to represent bark. Dust with cocoa if desired. Decorate with cherries and leaves of holly.