Yule Log Cake Recipe (Bûche de Noël)

Preheat the oven to 350°F and line a 10″x15″ baking sheet with parchment paper.

Whip egg whites in a stand mixer or with a hand mixer until soft peaks form. Set aside.

In a separate bowl, whisk together egg yolks and sugar until pale yellow. Add vanilla extract and mix to combine.

In a separate bowl, whisk together cake flour, cocoa powder, baking powder, espresso powder (optional), and salt.

Gradually fold the dry mixture into the wet egg yolk mixture until smooth and thick.

Gently fold in half of the whipped egg whites to lighten the batter, then fold in the remaining egg whites carefully.

Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes, or until the cake springs back when touched. Be careful not to overbake.

Let the cake cool slightly, then turn it out onto a powdered sugar-dusted towel and carefully peel off the parchment paper. Roll the cake with the towel and let it cool completely.

For the ganache, heat heavy cream over low heat until it begins to bubble. Pour over chopped chocolate, butter, vanilla, and salt. Let sit for 5 minutes and then stir until smooth. Let it cool to room temperature.

Whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form.

Once the cake has cooled, unroll it and spread the whipped cream filling evenly, leaving ½ inch from the edges.

Re-roll the cake carefully and transfer it to a serving platter, seam side down.

Coat the entire cake with the prepared chocolate ganache and use a fork or skewer to create bark-like textures.

Garnish with fresh cranberries, rosemary, and powdered sugar before serving.