Bûche De Noël (Yule Log)

Prep Time
Cook Time
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"The Yule Log is the traditional dessert served at Christmas dinner. It's a tradition which early settlers kept from their homeland France. From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny."

Original recipe yields 7 servings


  • Serving Size: 1 (102.2 g)
  • Calories 260.6
  • Total Fat - 4.1 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 138.9 mg
  • Sodium - 242 mg
  • Total Carbohydrate - 50.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 33.6 g
  • Protein - 7.3 g
  • Calcium - 113.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease and cover bottom of a 10 x 15 inch jelly roll pan with wax paper. Beat eggs until frothy and pale lemon in color. Add sugar and water and beat until batter becomes white.

Step 2

Sift dry ingredients and gently add them to the batter with a spatula. Add vanilla and almond extract and pour batter into pan.

Step 3

Bake in the middle of oven at 400F for 15 minutes.

Step 4

Remove cake from mold while it is still warm, and place on a piece of wax paper sprinkled with white or icing sugar. Roll the cake and let cool on a wire rack.

Step 5

Unroll and fill with jam or buttercream. Roll the cake again and cut a 2 inch slice from one end. Diagonally cut this slice in two and attach these two parts, with a dab of icing, to the side of the jelly roll. By doing so, the jelly roll should have the shape of a log with two knots on the top of it.

Step 6

Cream both ends and top of knots with white icing. Cream the rest of the log with chocolate icing. Run a fork lengthwise through the icing. This will give the log the appearance of true wood.

Step 7

For the knots, and the ends of the log, use the fork again, but this time in a circular motion.

Step 8

If desired, decorate the Yule Log with green leaves made of almond paste and red cherry or small red cinnamon candies.

Tips & Variations

No special items needed.


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