Yule Log (Bûche de Noël)

Step 01

Preheat the oven to 180C/350F. Grease a roll cake pan or 45x33cm baking sheet with nonstick spray and line with baking paper.

Step 02

Make the sponge: whisk the egg yolks with 3 tablespoons of the sugar until dissolved then whisk in the milk, oil and vanilla. Sift in the flour, cocoa powder and cornstarch and whisk until smooth.

Step 03

Whip the egg whites until frothy, about 2 minutes. Add the cream of tartar and whip for 2 minutes more then gradually add the remaining ½ cup sugar and whip to stiff peaks. Fold into the yolk mixture until just combined then spread evenly in the pan.

Step 04

Bake for 12-15 minutes until the cake springs back when gently pressed. Invert onto a wire rack, peel off the paper and cool for 10 minutes then roll the cake into a log with a kitchen towel inside and cool completely.

Step 05

Make the buttercream: beat the butter and powdered sugar until combined then whip on high for 2-3 minutes until light and fluffy. Add the milk, vanilla and salt and whip again then fold in the chocolate hazelnut spread.

Step 06

Make the ganache: pour the hot cream over the chopped chocolate and stir until melted then refrigerate for at least 30 minutes to firm.

Step 07

Make the meringue mushrooms: reduce the oven to 93C/200F. Whip the egg whites and cream of tartar to soft peaks then gradually add the sugar and whip to stiff glossy peaks. Pipe small mushroom caps and stems onto a lined baking sheet, dust with cocoa and bake for 1½-2 hours until completely dried, then leave in the turned-off oven for 30 minutes. Attach the stems to the caps with melted chocolate and let dry.

Step 08

Make the sugared cranberries and rosemary: boil 1 cup of the sugar with the water, coat the cranberries in the syrup and dry on a rack for 1 hour then sprinkle with ¼ cup sugar. Repeat with the rosemary sprigs and remaining sugar.

Step 09

Assemble: unroll the cake and spread with 2 cups of the buttercream leaving a border then re-roll into a tight spiral and refrigerate seam-side down for at least 30 minutes.

Step 10

Trim 6cm off one end of the log and attach it to the top with ganache to resemble a stump. Pipe the ganache over the entire log to resemble bark.

Step 11

Arrange the sugared rosemary, cranberries and meringue mushrooms around the log and dust with powdered sugar to resemble snow. Keep refrigerated for up to 3 days then slice and enjoy.