Yule Log (Buche De Noel) Mccall's Cooking School
photo by ccincalif
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 6 egg whites, room temperature (appx 1 hr)
- 3⁄4 cup sugar
- 6 egg yolks
- 1⁄3 cup unsweetened cocoa
- 1 1⁄2 teaspoons vanilla extract
- 1 dash salt
- confectioners' sugar
-
FILLING
- 1 1⁄2 cups heavy cream, chilled
- 1⁄2 cup confectioners' sugar
- 1⁄4 cup unsweetened cocoa
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
-
TO DECORATE
- candied cherry
- angelica
directions
- Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
- Preheat oven to 375.
- In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
- Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
- With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
- At low speed, beat in cocoa, vanilla, salt, just until smooth.
- With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
- Spread evenly in pan.
- Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
- Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
- Turn cake out on sugar; lift off pan; peel paper off cake.
- Roll up cake jelly-roll-fashion, starting with the short end towel and all.
- Cool completely on rack, seam side down.
- FILLING: Combine ingredients in medium bowl.
- Beat with electric mixer until thick; chill.
- TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
- Place, seam side down, on plate.
- Cover loosely with foil.
- Chill at least 1 hour before serving.
- TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
- NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.
Reviews
-
I have been using this recipe from the McCall's Cooking School magazine cookbook since 1974. I make it every Christmas and it has become such a tradition that my nieces and nephews and daughters-in-law now include it in their holiday menus. Through the years I have collected decorations for the cake like little saws, little Christmas trees, holly leaves and berries and of course, a little 'logger'. My family usually can't wait to see it. The nice thing about this recipe is that I make it 2 days in advance of the big meal and then all I have to do is decorate and slice. MMMMMMMM! Goood! djointex ( a devoted McCall's cookbook fan)
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I also have the original recipe from the McCall's December 1973 issue. It is a little dogeared but luckily I had made copies a few years ago. I have made it every Christmas since1973!! I even made it the Christmas of 1982 when my 4th child was born on December 22nd that year. It is a Christmas tradition. Everyone loves it. It is a classic. I trim with red maraschino cherries down the center (about 5 or 6 cut in half to lay flat) with a small curved sliver of the green candied cherries (to look like a leaf) on each side of each cherry. Just before serving I sprinkle with con- fectioners sugar to look like light snow on the log. It makes a beautiful presentation.
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RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!