Prep. time: 45 minutes
Baking time: 30 minutes
The yule log is the traditional dessert in Quebec for Christmas evening. Though it takes some time and patience to make, it can be prepared a day ahead and kept cold until serving time.
Making the sponge cake
- Break 5 eggs into a large bowl. Add the 155 g of granulated sugar. Place the bowl over (not in) a pan of simmering water and beat for 1 minute with an electric beater. Remove the bowl from the heat and continue to beat on high speed for about 20 minutes.
- Gently melt the butter. Skim off the white froth. Sift the flour over the sugar-egg mixture. Fold in, then add the vanilla sugar and warm butter.
- Cover a jelly roll pan with parchment paper. Spread the batter evenly over top with a spatula. Bake at 220° C (425° F) for 8 to 10 minutes.
- Remove the génoise from the oven and carefully remove the cake from the parchment paper by moistening the paper with a brush dipped in water. Cover the génoise with a clean tea towel until it has cooled.
Making the buttercream
- Meanwhile, make the buttercream. Cook the sugar with 100 ml (6 tbsp.) of water until it forms a soft ball (about ten minutes, or until some of the syrup dropped into a bowl of cold water forms a ball.)
- Whisk the egg yolks in a bowl, pour in the hot sugar syrup, beating constantly for two minutes. Continue to beat with an electric mixer for about 10 minutes before adding in the butter, piece by piece.
- Spread three-quarters of the buttercream over the génoise. Roll the cake up tightly. Decorate the log with the remaining buttercream.
- Draw the tines of a fork down the log to create the look of bark. Decorate as desired. Refrigerate for at least two hours.
Hints & Tips