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Recipes > Christmas Log Cake

Christmas Log Cake

A festive holiday classic, the Christmas Log Cake (Bûche de Noël) is a rolled sponge cake filled with light buttercream or chocolate ganache, decorated to resemble a yule log. The cake is often moist and fluffy, with a coating of rich chocolate or coffee-flavored frosting, and adorned with festive decorations like powdered sugar (snow), holly leaves, and chocolate shavings. This dessert is a symbol of warmth and togetherness, making it a centerpiece for Christmas celebrations.

Prep

45 min

Bake

2 hrs

Total

2 hrs 45 min

Yield

10 inch cake

Ingredients

Sponge

RedMan Whole Egg 12088 6 nos
RedMan Fine Sugar 1416 120 gm
RedMan Sponge Gel 14005 12 gm
RedMan Cake Flour 1208 120 gm
RedMan Trehalose 66037 1 tbsp
Water – 1½ tbsp
RedMan Unsalted Butter 68328 100 gm

Gula Melaka Filling

Sunflower Gula Melaka 9900 80 gm
Millac Whipping Cream 1917 200 gm
RedMan Gelatine Powder 9887 1½ tsp
Hot Water 2 tbsp

Jelly

RedMan Honey 56144 50 gm
Ravifruit Pineapple Puree 50660 150 gm
RedMan Gelatine Powder 9887 1½ tsp
Water 50 gm

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Instructions

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Directions Sponge

Put all ingredients into mixing bowl except the butter
Whip at high speed until double in volume
Then add in the butter and mix well
Pour the mixture on a baking tray and spread evenly
Bring to the oven and bake at 190C for 15 minutes
Take out and put on the rack

Directions Gula Melaka Fillings

Melt gula melaka and let it cool
Whip the cream to semi foam and add in the gula melaka ad whip to firm
Dissolve the gelatine powder into hot water and add into it

Directions Jelly

Boil the honey, pineapple puree and water
Add in the gelatin and stir until dissolve
Put into a rectangular mould and let it set in the freezer

Procedure of filling

Take out the sponge from the tray
Spread the gula melaka filling on it
Put the jelly on top of it
Roll to a swiss roll and keep in the freezer to set
Take out and cut to a log cake shape
Whip the topping cream and spread on the cake and decorate with christmas decor on it

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Tips

Rolling the Sponge

Roll the Cake While Warm: After the sponge cake comes out of the oven, roll it up in parchment paper or a clean towel while it’s still warm. This helps the cake set in the rolled shape, making it less likely to crack later.
Cool Completely Before Filling: Allow the rolled sponge to cool completely before adding any filling. If the cake is warm, the filling may melt and cause the cake to collapse.

Prevent Cracking

Handle the Cake Gently: The cake should be flexible when rolling, but if it cracks slightly, don’t worry—you can cover imperfections with the ganache and decorations.
Avoid Overbaking: An overbaked sponge is more prone to cracking. Keep an eye on the bake time, and remove the sponge as soon as it’s lightly golden and springs back when touched.

Chill Before Serving<

Set the Cake in the Fridge: Once decorated, refrigerate the cake for a few hours to let the flavors meld and the ganache firm up.
Bring to Room Temperature: Take the cake out of the fridge 30 minutes before serving to allow the ganache and filling to soften slightly.

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