Yule Log (Buche De Noel) Mccall's Cooking School Recipe

Submitted by Impera_Magna

"I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice."

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photo by ccincalif

Ready In:: 35mins
Ingredients:: 14
Serves:: 10

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ingredients

6 egg whites, room temperature (appx 1 hr)
³⁄₄ cup sugar
6 egg yolks
¹⁄₃ cup unsweetened cocoa
1 ¹⁄₂ teaspoons vanilla extract
1 dash salt
confectioners' sugar
FILLING
1 ¹⁄₂ cups heavy cream, chilled
¹⁄₂ cup confectioners' sugar
¹⁄₄ cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract
TO DECORATE
candied cherry
angelica

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directions

Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
Preheat oven to 375.
In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
At low speed, beat in cocoa, vanilla, salt, just until smooth.
With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
Spread evenly in pan.
Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
Turn cake out on sugar; lift off pan; peel paper off cake.
Roll up cake jelly-roll-fashion, starting with the short end towel and all.
Cool completely on rack, seam side down.
FILLING: Combine ingredients in medium bowl.
Beat with electric mixer until thick; chill.
TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
Place, seam side down, on plate.
Cover loosely with foil.
Chill at least 1 hour before serving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

Questions & Replies

Can you make this ahead of time?

pam_koop
Is there a frosting to go with the yule log?

darienflowers

See Also
Strawberry Rhubarb Crisp Recipe - Creations by Kara Truly Scrumptious Apple Pie Recipe on Food52 Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce • Steamy Kitchen Recipes Giveaways Instant Pot Lasagna Soup - The Recipe Well
The Yule Log (Buche De Noel) recipe does not include any flour. How is that possible?

Catherine S.

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Reviews

I have been using this recipe from the McCall's Cooking School magazine cookbook since 1974. I make it every Christmas and it has become such a tradition that my nieces and nephews and daughters-in-law now include it in their holiday menus. Through the years I have collected decorations for the cake like little saws, little Christmas trees, holly leaves and berries and of course, a little 'logger'. My family usually can't wait to see it. The nice thing about this recipe is that I make it 2 days in advance of the big meal and then all I have to do is decorate and slice. MMMMMMMM! Goood! djointex ( a devoted McCall's cookbook fan)

djointex_5113151
I cut this recipe out of McCalls in December 1973 and have made it almost every year since. It is now a holiday tradition. My family prefers it without the coffee, but either way it is a treat.
See Also
Swirled Cherry Cake Recipe - Food.com

Dcmotivate
Have been making this for years and it is a family favorite! I drag fork times along the length of the log to look like the real thing, then "dust" with chocolate sprinkles. Make it--you will not be disappointed.

socholy
I also have the original recipe from the McCall's December 1973 issue. It is a little dogeared but luckily I had made copies a few years ago. I have made it every Christmas since1973!! I even made it the Christmas of 1982 when my 4th child was born on December 22nd that year. It is a Christmas tradition. Everyone loves it. It is a classic. I trim with red maraschino cherries down the center (about 5 or 6 cut in half to lay flat) with a small curved sliver of the green candied cherries (to look like a leaf) on each side of each cherry. Just before serving I sprinkle with con- fectioners sugar to look like light snow on the log. It makes a beautiful presentation.

dsvanderveen50
fabulous gluten free cake with nice spring yet strong enough to hold up to the filling and icing, great flavor and precise instructions!Thank you!

glitzypursegirl