Indulging in classics just how holidays roll

Hey there, time traveller!
This article was published 17/12/2020 (2087 days ago), so information in it may no longer be current.

It’s Day 7 of the 12 Days of Christmas Cookies, so it’s high time to throw another log on the fire.

A Yule Log, that is.

That’s right. Today’s recipe is this Christmas classic, although, admittedly it is more of a cake than a cookie. But if you’re like those in Denise Comeault’s family, your tastebuds will forgive the culinary transgression.

“It’s something they look forward to, and now I have grandchildren, and I’m hoping they continue the tradition,” Comeault says.

Many recipes are passed down from one generation to the next, but Comeault came up with her version of the Yule Log without any influence of family tradition.

“When I first got married, I had met this lady from France, and this was something that is a tradition for her. So I thought, I’m French, why isn’t it my tradition?” Comeault says of the Yule Log, or Bûche de Noël, which symbolizes the wood thrown on the fire at Christmastime for good luck.

“It’s very French in tradition but growing up in a French home, we never made it. The Bûche de Noël was something I started making when my kids were really, really small and it became part of our tradition.”

There are many versions of a Yule Log, but Comeault’s definitely has a coffee flavour, thanks to the addition of instant coffee grounds in the cake batter and the filling.

“It’s got a bit of a mocha flavour, so between the chocolate and the coffee, it’s very yummy. Even as little kids, my kids loved it.”

Rolling the Yule Log so it doesn’t create a kitchen catastrophe might scare some cooks away from it, but Comeault says for those trying to make it for the first time to set aside those fears.

“It’s more intimidating than it is hard to do,” she says. “Now with YouTube you can look these things up and it’s so much easier. Back in the day you had to go by what people said or by the recipe, but nowadays it’s so much easier because you can go watch and learn.”

Yule Log (Bûche de Noël)

For the cake:

• 250 ml (1 cup) all-purpose flour
• 5 ml (1 tsp) baking powder
• 1 ml (1/4 tsp) salt
• 80 ml (1/3 cup) unsweetened cocoa powder
• 4 eggs
• 250 ml (1 cup) granulated sugar
• 60 ml (1/4 cup) water
• 5 ml (1 tsp) instant coffee powder
• For the filling:
• 500 ml (2 cups) whipping cream
• 10 ml (2 tsp) instant coffee powder
• 80 ml (1/3 cup) sifted icing sugar

Cake instructions:

Grease and line a 15”x10” jelly roll pan with aluminum foil. Grease again.

Sift flour, baking powder, salt and cocoa.

Beat eggs in small mixing bowl at high speed until light coloured, about 5 minutes. Gradually add the sugar, beating until thick.

At low speed, beat in water and coffee powder.

Fold dry ingredients into egg mixture gently but thoroughly.

Spread in prepared pan and bake at 190 C (375 F) for 12-15 minutes or until cake springs back.

Loosen edges and turn out of pan immediately onto a sheet of aluminum foil generously sprinkled with icing sugar.

Carefully remove foil from bottom of cake. Trim any crisp edges. Beginning at narrow edge, loosely roll up warm cake in foil.

Cool about 30 minutes. (Don’t cool for too long or the cake will crack)

Filling instructions:

Whip cream and coffee to soft peaks.

Gradually add icing sugar beating to stiff peaks.

Winnipeg Free Press | Newsletter

The Wrap

Weekday Evenings

Today’s must-read stories and a roundup of the day’s headlines, delivered every evening.

Sign up for The Wrap

Sign Up

I consent to the Terms and Conditions, Cookie and Privacy Policies.

I consent to CASL agreement.

Unroll cooled cake. Spread evenly with cream filling. Re-roll and chill.

Sprinkle with sifted icing sugar or spread chocolate icing and then serve.

Makes about 12 servings.

alan.small@freepress.mb.ca

Twitter:@AlanDSmall

Alan Small
Reporter

Alan Small was a journalist at the Free Press for more than 22 years in a variety of roles, the last being a reporter in the Arts and Life section.

   Read full biography