Looking for a traditional Christmas recipes, and are you a chocolate lover? Than this chocolate swiss roll recipe, decorated to look like a fallen festive log is a chocoholics heaven. If you want to game it up a bit more, add some liqueur(baileys are the best) to your chocolate ganache!! How YUM and festive does that sound !!
A yule log or Bûche de Noël is a traditional dessert served near Christmas, especially in France, and former French colonies. It can be considered a type of sweet roulade. Did you know that yule logs are burned during Christmastime celebrations in several European cultures? The story goes, that as Christmas came to replace the Winter Solstice celebrations, France carried on the tradition for a ‘yule’ log by cutting down a tree each year and then placing it in the fireplace so the heat from the log could be used to prepare the Christmas Eve midnight supper. The ashes from this ‘yule’ log were believed to hold magical and medicinal powers that would ward off the evil spirits in the coming year. The tradition of substituting a real ‘yule’ log with a dessert ‘Yule’ Log was probably started when homes were built without fireplaces so they could not burn a real ‘yule’ log. – Info courtesy Joyofbaking.
For this week’s Fondbites Bake Along # 54, Subhashini gave us this beautiful Yule Log recipe. I modified the recipe a bit and made this yule log. Instead of chocolate sponge, I made vanilla sponge and used flour in my sponge.
Here’s Yule Log recipe-
Egg whites – 6
Egg yolks – 6
Granulated white sugar – 1/4 cup + 2 tablespoons
Cream of tartar – 1/2 teaspoon(Alternate for cream of tartar is 10 drops of lime juice/vinegar mixed with a pinch of salt)
All purpose flour – 3/4 cup + for dusting
Bakind powder – 1/4 tspn
Pure vanilla extract – 2 teaspoons
Semi sweet chocolate – 150 gms
Dairy fresh cream – 200 ml(1 3/4 cup)
Method of preparation:-
For Chocolate Ganache-
1. Combine chocolate and cream in a sauce pan. On low flame whisk until chocolate melts and is well combined with cream.
2. Keep stirring in low flame until the sauce comes to rolling consistency(forms a ribbon consistency).
3. Remove the pan from flame and refrigerate for about 1 hour. We need to chill to set the frosting to a spreading consistency.
4. Take out the pan for each 15 minutes and stir well and keep it back again in fridge to chill.
For the sponge-
1. Sieve flour and baking powder in a bowl and keep aside. Line up your baking tray with parchment paper/butter paper and coat liberally with butter. Dust some flour after coating with butter. Keep aside.
2. Add egg whites in a bowl(metal) and beat for a minute. Add cream of tartar and whisk on medium high speed until soft peaks form.
4. Add egg yolks to another bowl and start beating the yolks on medium speed and add 1/4 cup of sugar and start beating on high speed for about 5 to 7 minutes.
5. Beat until the yolks mixture turns pale yellow, thick and has reached ribbon consistency. Add the vanilla extract and flour mix into the yolks mixture and beat just until combined on slow speed(do not over beat).
7. Pour batter on your prepared tray. Use an offset spatula to spread out the batter evenly throughout the pan. Level the top. Tap the pan few times to let out air bubbles.
8. Bake in pre-heated oven at 180 degree C, for 12 to 15 minutes until the top is dry, springy to touch and a tooth pick inserted into the center comes out clean.
9. Meanwhile, lay a parchment paper a clean surface and sprinkle evenly icing/confectionery sugar generously onto it.
11. Invert the cake onto the parchment paper. Remove the wax paper very gently.
17. Dust with some icing sugar on top of cake if desired and refrigerate the cake.