Easy Yule Log Cake Recipe

Easy Chocolate Yule Log Cake Bûche de Noël Recipe

WEBNov 22, 2019 · 1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at …

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5

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Bûche De Noël (Yule Log) Sally's Baking Addiction

WEBNov 18, 2020 · In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until …

Rating: 4.6/5(207)
1. If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
2. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
3. Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
4. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.

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Best Yule Log Recipe How to Make a Chocolate Yule …

WEBDec 7, 2023 · Step 1 To make the cake: Preheat the oven to 350°F. Butter a 12-by-17-inch rimmed baking sheet. Line with parchment paper, …

1. For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet.
2. Line with parchment paper, leaving an overhang on all sides.
3. Butter the parchment. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy.
4. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.

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Yule Log Cake Recipe (Bûche de Noël) Stress Baking

WEBNov 25, 2018 · Set that bowl aside. Step 2: In a separate large bowl, whisk together egg yolks and sugar until well combined and a pale yellow …

1. Preheat oven to 350°F and line a 10x15 baking sheet with parchment paper. Set aside.
2. While the cake is baking, make the ganache. In a small heatproof bowl, combine chocolate, butter, vanilla and salt.
3. In the large bowl of a stand mixer, whip heavy cream until soft peaks form.
4. Once the cake is completely cooled, carefully unroll it. Using a spatula, add an even layer of the whipped cream filling to the top of the cake, leaving about 1/2" of space on the edges.

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