Bûche de Noël (Lightened, Allergen-Adaptive)
Allergens: Eggs (traditional) | Gluten (traditional) | Dairy (traditional) | All can be adapted
Cuisine: French
Follow on Instagram: @simplycookingx

The Bûche de Noël, or Yule Log, is France’s most iconic Christmas dessert—designed to resemble a log, a symbol tied to old European winter traditions of burning a real yule log for warmth and good fortune. French pastry chefs translated that ritual into a rolled sponge cake filled with cream and finished with chocolate “bark” frosting. This version keeps the look and the drama, but stays cleaner and lighter: airy sponge, not-too-sweet filling, and a simple frosting that doesn’t feel like a sugar brick.

Ingredients (Serves 10)

Chocolate Sponge (Roll Cake)

• 4 large eggs, separated
• ½ cup (100 g) sugar (or ⅓ cup for less sweet)
• ⅓ cup (35 g) cocoa powder
• ½ cup (60 g) all-purpose flour (GF: use a 1:1 GF flour blend)
• 1 tsp baking powder
• Pinch of salt
• 1 tsp vanilla

Filling (Light Cocoa Cream)

• 1½ cups whipping cream (DF: coconut whipping cream)
• 2 tbsp cocoa powder
• 2 tbsp maple syrup or powdered sweetener
• 1 tsp vanilla

“Bark” Frosting (Quick Chocolate)

• 120 g dark chocolate (70%), melted
• ½ cup Greek yogurt (DF: coconut yogurt)
• 1 tbsp maple syrup (optional, to taste)

Garnish (Optional)

• Icing sugar “snow” (optional)
• Fresh berries / rosemary sprigs (for Christmas look)

Instructions

1. Prep & preheat
   • Heat oven to 180°C / 350°F.
   • Line a jelly roll pan (approx. 10×15 inch) with parchment.
2. Make the sponge
   • Whisk egg yolks with sugar until pale. Mix in vanilla.
   • Sift in cocoa, flour, baking powder, salt; fold gently.
   • Whip egg whites to soft peaks, fold into batter in 2–3 additions.
3. Bake
   • Spread batter thinly and evenly. Bake 10–12 minutes until springy.
4. Roll while warm
   • Turn cake onto a clean towel dusted with cocoa/icing sugar.
   • Roll up gently (with towel) and cool fully—this prevents cracking.
5. Make filling
   • Whip cream with cocoa, sweetener, vanilla to medium peaks.
6. Fill & roll
   • Unroll cake, spread filling evenly, re-roll tightly. Chill 30 minutes.
7. Frost & texture
   • Mix melted chocolate + yogurt (+ sweetener if needed). Spread over log.
   • Drag a fork through frosting to create “bark” lines.
8. Decorate
   • Add berries/rosemary. Dust lightly with icing sugar if using.

Kitchen Equipment

• Jelly roll pan / flat baking tray
• Parchment paper
• 2 mixing bowls
• Electric mixer or whisk
• Sieve (for cocoa/flour)
• Spatula
• Clean kitchen towel
• Fork (for bark texture)

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Use a 1:1 GF flour blend; ensure baking powder is GF.
• Dairy-Free: Coconut whipping cream + coconut yogurt; use dairy-free dark chocolate.
• Low-Sugar: Reduce sugar in sponge to ⅓ cup; use monk fruit/maple as needed.
• Nut-Free: Generally nut-free, but verify chocolate is produced in a nut-free facility if needed.
• Egg-Free: A true rolled sponge is egg-dependent. For egg-free, use a thin egg-free sheet cake and accept a more delicate roll (I can provide a dedicated egg-free version if you want).

Chef’s Tips

• Roll warm, fill cold. That’s the no-crack rule.
• Don’t overbake. Dry sponge cracks.
• Chill before frosting for clean structure.
• 70% chocolate keeps it adult and not cloying.

Wine Pairing

• Wine: Pinot Noir (light), Port (small pour), or Champagne for contrast.
• Non-alcoholic: Espresso, peppermint tea, or cold milk (dairy-free works).

Nutrition Facts (Estimate)

Serving Size: 1 slice (1/10 log)
Servings Per Recipe: 10

(Varies by chocolate %, cream choice, and sweetener.)

Frequently Asked Questions

Q: My sponge cracked—what happened?
Overbaked or rolled too late. Next time, bake 1–2 minutes less and roll immediately while warm.

Q: Can I make it ahead?
Yes. Make and frost 1 day ahead; keep chilled. Add “snow” garnish just before serving.

Q: Can I freeze it?
Yes—freeze the rolled cake (unfrosted) wrapped tightly up to 1 month. Thaw overnight, then frost.

Q: What if I don’t have a jelly roll pan?
Use the largest flat tray you have; spread batter thin and bake slightly shorter.

That’s the finale. If you bake this Bûche de Noël, tag @simplycookingx and use #GlobalChristmasSeries so we can spotlight your holiday spread.