Bûche de Noël (Christmas Yule Log)

Ingredients

Cake

• 4 large eggs, separated
• ½ cup sugar
• ½ cup plus 1 tablespoon all-purpose four
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter, melted

Buttercream

• ½ cup sugar
• 2 tablespoons water
• 3 large egg yolks
• ½ pound (2 sticks) unsalted butter,
• softened
• 2 ounces bittersweet chocolate, melted
• 1 10-ounce jar currant jelly
• 2 tablespoons kirsch

Method

1. Preheat the oven to 400 degrees, with a rack in the center. Line an 11-by-16-inch baking sheet with parchment paper or a nonstick baking mat.

For the Cake

1. Combine the egg yolks and sugar in a large bowl and beat with an electric mixer for about 2 minutes, until the mixture is very light and makes “ribbons” when the beater is lifted. Mix in the flour and cornstarch.
2. Beat the whites in a large bowl until they hold firm peaks. With a whisk, vigorously beat about one third of the whites into the batter. Then, using a rubber spatula, fold in the remainder. (Go as fast as you can when adding the whites, or they will be grainy.) Finally, fold in the melted butter. Pour into the prepared pan, smoothing the batter evenly so that it touches all sides.
3. Bake for 12 minutes, or until the cake begins shrink from the sides of the pan. Let cool for 3o minutes, then cover lightly with plastic wrap and refrigerate until ready to use.

For the Buttercream

1. Combine the sugar and water in a small saucepan, bring to a boil, and boil for 3 to 4 minutes over medium heat.
2. Put the egg yolks in the bowl of an electric mixer fitted with a whisk and add the hot syrup very gradually, beating constantly. Beat for at least 5 minutes to gain the proper texture and consistency. Add the butter bit by bit, beating in each addition thoroughly. (If the buttercream curdles during the addition of the butter, heat it slightly or hot water so the edges start melting and work with a whisk to combine again.) When all the butter has been added, the buttercream should be firm enough to hold a shape. Mix in the melted chocolate. (If not using immediately, cover and refrigerate for up to 1 day, bring to room temperature before using.

To Assemble the Buche De Noel

1. Spoon the currant jelly into a bowl and bear with a fork.
2. Sprinkle the kirsch all over the surface of the cake. Spread the jelly over the entire surface.
3. Then, starting from a long side, roll up tightly, and transfer to a platter, seam side down. Spread the buttercream thickly over the top and sides, but not the ends. Draw the tines of a fork down the full length of the roll, sides and top, to simulate bark. Refrigerate until ready to serve.
4. Cut into slices to serve.

Notes

Years ago it was the custom in France to burn a Christmas log of great size, which, once lighted, would last through Christmas Eve supper. Apparently, this was the inspiration for bûche de Noel, one of the most charming traditional French holiday cakes. Usually, the bûche is a rolled cake that is filled with buttercream, pastry cream, or even currant jelly as it is here and coated with buttercream that is then scored with a fork to imitate tree bark.