It’s Christmas time and for my family and most of the people in France it means it’s Buche de Noel Time! This Christmas dessert is so easy to make, so tasty and looks so good! You can make any cake recipe into a Yule Log Cake but this one is a Strawberry Whipped Cream Buche de Noel (inspired by this Strawberry Cake recipe). If you are not into strawberry and whipped cream try this Chocolate Christmas Log instead!
Ingredients you’ll need
This recipe is super easy but trust me it tastes delicious and looks super impressive! All you’ll need is:
- Sponge Cake (full recipe here)
- Sugar
- Eggs
- Flour
- Strawberry Coulis
- Frozen Strawberries
- Sugar
- Whipped Cream (full recipe here)
- Whipping Cream
- Sugar
Make the perfect Strawberry Whipped Cream Christmas Log
First, make the genoise!
In the bowl of a stand mixer, beat the eggs and sugar on high speed until it double in size.
Gently fold in the flour.
If you need more details on how to make this cake, check out my recipe for the perfect genoise!
Poor the batter onto a baking sheet with a silicone mat (or a buttered and floured parchment paper).
Bake at 350F (180C) for 8 to 10 minutes. It should be a little sticky to the touch but a toothpick should come out clean.
Sprinkle some icing sugar on a clean tea towel. Place the sponge cake on the towel and roll in.
Let it cool down.
Then, make strawberry coulis.
In a sauce pan, cook the frozen strawberries with the sugar and cook for a few minutes, until the strawberries are cooked. Blend the coulis until smooth. Set aside.
Make the whipped cream. In the bowl of a stand mixer beat the cream and sugar at high speed until its light and airy.
Unroll the cake. Lightly brush with vanilla syrup. Spread 3/4 of the whipped cream on top and drizzle the strawberry coulis. Then roll it down.
Cover the Christmas Yule Log Cake with the rest of the whipped cream or add a little bit of gel food colouring to add some colour. Decorate with a few meringue mushroom!
Strawberry Whipped Cream Christmas Log
Ingredients
Genoise
- 3 Eggs
- 90 g Sugar
- 90 g Flour
Strawberry Coulis
- 2 cups (300g) Frozen Strawberries
- 1/4 cup (50g) Sugar
- 1/4 cup (80ml) Water
Whipped Cream
- 2 cups (500ml) Whipping Cream
- 1/2 cup (100g) Sugar
Instructions
- First, make the genoise!
- In the bowl of a stand mixer, beat the eggs and sugar on high speed until it double in size.
- Gently fold in the flour.
- If you need more details on how to make this cake, check out my recipe for the perfect genoise!
- Poor the batter onto a baking sheet with a silicone mat (or a buttered and floured parchment paper).
- Bake at 350F (180C) for 8 to 10 minutes. It should be a little sticky to the touch but a toothpick should come out clean.
- Sprinkle some icing sugar on a clean tea towel. Place the sponge cake on the towel and roll in.
- Let it cool down.
- Then, make strawberry coulis.
- In a sauce pan, cook the frozen strawberries with the sugar and cook for a few minutes, until the strawberries are cooked. Blend the coulis until smooth. Set aside.
- Make the whipped cream. In the bowl of a stand mixer beat the cream and sugar at high speed until its light and airy.
- Unroll the cake. Lightly brush with vanilla syrup. Spread 3/4 of the whipped cream on top and drizzle the strawberry coulis. Then roll it down.
- Cover the Christmas Yule Log Cake with the rest of the whipped cream or add a little bit of gel food colouring to add some colour. Decorate with a few meringue mushroom!
Thanks so much!