My mom has prepared a yule log cake every Christmas I can remember. I have no idea how this tradition came to my family, as it is extremely French (“bûche de noël”), and we are not.
The cake is a simple sponge. Whole eggs are beaten thoroughly, sugar is added, then a bit of water, and finally flour and cocoa are folded in. The batter is runny, and forms a shallow, uniform, fine-textured cake after baking.
The interior icing is a buttercream made by whipping room-temperature butter into Swiss meringue. Swiss meringue is a mixture of whipped egg whites and simple syrup cooked to soft ball stage.
The exterior frosting is icing sugar beaten into lard, which makes the colour … Continue reading.