Buche de Noel Recipe
A classic Buche de Noel Recipe featuring a rich flourless chocolate sponge rolled with cocoa whipped cream, dusted with powdered sugar for a festive snowy finish.
12 Servings
Ingredients
For the Filling:
- 2 cups heavy cream
- ½ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Sponge Cake:
- 6 large egg yolks
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 large egg whites
- ¼ cup granulated sugar
For Decoration:
- Confectioners’ sugar for dusting
Instructions
Prepare the Pan
- Preheat the oven to 375°F (190°C). Line a 10x15-inch jellyroll pan with parchment paper and set aside.
Make the Whipped Cream Filling
- In a large bowl, whip the heavy cream, confectioners’ sugar, cocoa powder, and vanilla until thick and stiff peaks form. Refrigerate until ready to use.
Prepare the Sponge Batter
- In a separate bowl, use an electric mixer to beat the egg yolks with ½ cup sugar until pale and frothy. Blend in the cocoa powder, vanilla, and salt.
Beat the Egg Whites
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks are achieved.
Combine the Mixtures
- Gently fold the yolk mixture into the whipped egg whites until fully incorporated. Spread the batter evenly into the prepared pan.
Bake the Sponge
- Bake for 10–12 minutes, or until the cake springs back lightly when touched.
Roll the Cake
- Dust a clean kitchen towel with confectioners’ sugar. Turn the warm cake out onto the towel, carefully peel off the parchment, and roll the cake starting from the short end with the towel inside. Allow to cool for 30 minutes.
Assemble the Buche de Noel
- Unroll the cooled sponge cake and spread the whipped cream filling evenly, leaving a 1-inch border. Roll the cake back up with the filling inside. Place seam-side down on a serving platter.
Finish and Serve
- Dust generously with confectioners’ sugar to resemble snow. Chill until ready to slice and serve.
Notes
This recipe is naturally gluten-free since the sponge is flourless. However, ensure cocoa powder and other ingredients are certified gluten-free, as some brands may contain traces of gluten due to cross-contamination.