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Bûche de Noël (Yule Log)

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Prep Time 25 minutes
Cook Time 15 minutes
Wait 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 box of yellow cake mix
  • 1 pinch sea salt
  • 4 eggs at room temperature, whites and yolks separated
  • 2 cups milk at room temperature
  • 1 stick unsalted butter at room temperature
  • 1 package mascarpone cheese at room temperature
  • 1 package cream cheese at room temperature
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons Nutella ™
  • Zest from one orange

Method
 

  1. Preheat oven to 350 degrees
  2. Butter a 10x15in baking pan and line with parchment paper. Butter the parchment paper and put aside
  3. Sift the cake mix into a bowl and mix in the salt
  4. In the bowl with the egg yolks, add one teaspoon of the vanilla and beat the yolks. Add them to the cake mix and stir
  5. Slowly add in the milk until a thick batter begins to form. You might not need to use the whole 2 cups, only enough to where the thick batter forms
  6. In a stand mixer with whisk attachment, or with an electric hand mixer, beat the egg whites until stiff peaks form. One big spoonful at a time, fold the egg whites into the batter and slowly incorporate. Do not overwork the batter
  7. Pour the batter into the pan and gently spread it until it is even. If there are any peaks visible, smoothly pass over them without pressing down
  8. Place in middle rack in oven and bake for at least 15 minutes or until the cake is set and bounces back when lightly pressed
  9. Coat a clean towel with powdered sugar. Make sure the towel is larger than the cake. Invert the cake onto the towel and remove the parchment paper. Fold the edge of the towel onto the short edge of the cake and slowly and carefully roll the cake. Allow it to cool. While the cake cools, make the buttercream
  10. In a stand mixer with paddle adjustment, add both cheeses and stir on high for 10 seconds. Add the powdered sugar, 3 tablespoons of butter from the stick, the orange zest, and the remaining teaspoon of vanilla and whip on high until a smooth mixture forms. Remove half of the cream and place in a separate bowl. This will become the filling
  11. In the leftover buttercream in the stand mixer, add the remaining stick of butter and the Nutella ™ and blend until smooth. This will become the frosting
  12. Once the cake has cooled, carefully unroll it. Add the vanilla filling and spread it across the cake. Carefully roll the cake again.
  13. Coat it evenly with the Nutella ™ frosting. Using a fork, draw lines across the cake to resemble bark. You may top with sprinkles, nuts, dried fruit, or just leave as is
  14. Put in the fridge and allow to cool for at least an hour
  15. Serve and enjoy!