Postcall Studio

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Bûche de noël

The festive season is not the same without sugary treats. This year I set out the challenge of making this visually impressive, light and fluffy cake to celebrate the season.

I made this cake for a Christmas Eve party. Knowing I was going to be postcall on that day, a lot of preparation had to go in beforehand – from preparing materials to practice runs at varies other gatherings. Luckily I had a little helper on the day who added his own artistic touch on the background.

I like this cake because of the fluffy and light texture of the sponge bake contrasts well with the dense and richly sweet buttercream spread on the outside. Raspberries add a slight tartness that cuts through the richness of the chocolate.

Bûche de noël
Prep time:
Cook time:
Total time:
Ingredients
  • cake
  • flour,1/3 cup
  • cocoa powder, 1/3 cup
  • eggs, 6
  • sugar, 1/2 cup
  • baking powder, 1/4 tsp
  • salt, 1/4 tsp
  • butter cream
  • butter, 1 stick
  • icing sugar, 2/3 cup
  • cocoa powder, 2/3 cup
  • cream, 1 tbsp
  • whipped cream
  • 35% whipping cream, 1 cup
  • vanilla
  • sugar, to taste
Instructions
cake
  1. preheat oven to 350
  2. separate egg yolks and whites
  3. beat egg white until stiff peaks, add in 1/4 cup of sugar slowly
  4. beat egg yolks until pale yellow with 1/4 cup of sugar
  5. add sifted cocoa powder, flour, baking powder and salt into the egg yolks and mix well
  6. add in 1/3 of egg whites and mix well
  7. fold in the rest of the egg white
  8. pour batter into a sheet pan and bake foe 10 min
  9. roll cake into a log shape when cool to touch and let it completely cool rolled
whipped cream
  1. whip heavy cream with sugar and vanilla
butter cream
  1. beat room temperature butter until light and fluffy
  2. add in icing sugar and cocoa powder in bit by bit
  3. add in cream if too thick
assembly
  1. unroll sheet cake and spread whipped cream
  2. add in raspberries if desired and roll the cake back into a log
  3. let cool in the fridge for 15 min
  4. ice the outside of the cake with butter cream
  5. cut the end of the log off and attach on top to form a branch
  6. decorate with scratch marks, icing sugar and whatever you desire!