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Colorful Christmas Yule Log

Colorful Christmas Yule Log (Bûche De Noël)

Giorgos Tsoulis
This colorful Christmas yule log (Bûche De Noël) features a light, fluffy sponge cake rolled with rich cream filling and decorated with vibrant colors - it’s the perfect centerpiece for your Christmas table.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Christmas dish, Dessert
Cuisine International
Servings 6 servings

Ingredients
 
 

For the sponge cake:

  • 6 medium eggs separated
  • 40 ml full fat milk
  • 80 g melted butter
  • 1 tsp vanilla extract
  • 150 g granulated sugar
  • 150 g all-purpose flour sifted
  • 1 tsp baking powder
  • 1 tbsp liquid red food coloring
  • 1 tbsp liquid green food coloring
  • 1 pinch of salt
  • Powdered sugar

For the filling:

  • 330 ml heavy cream (full cream)
  • 250 g cream cheese
  • 40 g powdered sugar

For serving:

  • colorful chocolate sprinkles

Instructions
 

For the sponge cake:

  • Preheat the oven to 190°C/375°F, at convection mode.
  • In a mixing bowl, combine the egg yolks, milk, melted butter, vanilla, and sugar. Whisk on high speed until the mixture is fluffy.
  • Add the flour and continue mixing until the mixture is homogeneous, then transfer to a bowl.
  • Clean and in a new bowl add the egg whites along with a pinch of salt. Whisk on high speed until a stiff, fluffy meringue forms.
  • With a spatula, take ⅓ of the meringue and fold it into the yolk mixture. Whisk until incorporated, then add another ⅓ of the meringue and continue folding. Once absorbed, add the remaining meringue.
  • Divide the sponge cake batter into 2 bowls, adding red food coloring to one and green to the other. Mix with a spoon and transfer the two mixtures into separate piping bags.
  • Line a baking tray (33x20cm or 13x8 inches) with parchment paper and alternate spreading the mixtures diagonally. Bake for 12 minutes.
  • Once baked, transfer the sponge cake while warm onto a towel dusted with powdered sugar. Roll the sponge cake with the help of the towel, starting from the long side.
  • Set the rolled sponge cake aside to cool completely.

For the cream cheese filling:

  • Pour the heavy cream (full cream) and powdered sugar into the mixing bowl and whisk on high speed until thick, like whipped cream.
  • Add the cream cheese and continue whisking for 30 seconds.

For the assembly:

  • Unroll the sponge cake and spread the filling evenly over its surface, saving some for decoration.
  • Gently roll the log back up, place it on a serving plate, decorate with the remaining filling, sprinkle with colorful chocolate sprinkles, and serve.

Notes

Chef’s tips:
  • The sponge cake should be rolled while warm to remain flexible. If we let it cool and then try to roll it, it will crack.
  • We fold the meringue into the yolk mixture using gentle motions.
Colorful Christmas Yule Log (Bûche De Noël)
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