Nordic Ware Yule Log Recipe

Yule Log Cake Recipe Buche de Noel Low Carb Yum

WEBJun 12, 2020 · Spread the batter on the baking sheet or the jelly roll pan lined with parchment paper into a ½-inch (1.2 cm) thick rectangular …

1. Preheat the oven to 375 °F (175 °C).
2. Line a baking sheet or jelly roll pan with parchment paper.
3. Combine the coconut flour, psyllium husk powder, cocoa powder and the baking powder in a small bowl. Mix well until there are no lumps. You can also sift the mixture.
4. Beat the egg whites until stiff peaks form. Set aside.

Preview

See Also: Cake Recipes, Low Carb RecipesShow details

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 …

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.

Preview

See Also: Baking RecipesShow details

Bûche de Noël (Yule Log Cake) The Flavor Bender

WEBNov 20, 2020 · Heat the eggs and sugar, and whisk to form a stable egg foam. This egg foam is the base for the sponge cake that will make the …

1. Prep and measure all the ingredients.
2. Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.
3. Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.
4. Carefully unroll the cooled swiss roll cake.

Preview

See Also: Cake RecipesShow details