Bûche de Noël
A light chocolate sponge rolled around whipped cream and covered in glossy ganache to look like a log.
- Time1 hr 30
- LevelMedium
- Costabout £0.90 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 23 x 33 cm Swiss roll tin with baking paper.
- 2
Whisk the egg yolks with 75 g of the caster sugar for 4 minutes until thick and pale. Sift in the flour, cocoa and baking powder and fold in gently.
4 min - 3
In a clean bowl whisk the egg whites to stiff peaks, adding the last 25 g sugar a spoonful at a time. Fold into the chocolate mix in three goes, keeping it airy.
- 4
Spread into the tin and bake for 10 to 12 minutes until springy. Turn onto a sheet of baking paper dusted with icing sugar, peel off the lining and roll up with the paper inside. Cool completely.
11 min - 5
Whip 150 ml of the cream with the 2 tbsp icing sugar and the vanilla until soft peaks form. Unroll the sponge, spread with the cream and roll up again.
- 6
Heat the remaining 150 ml cream until just steaming, pour over the chocolate and stir until smooth. Cool for 20 minutes until thick enough to spread.
20 min - 7
Cut a slice off one end at an angle and set it against the side for a branch. Cover the log in ganache and drag a fork along it for bark. Dust with icing sugar like snow. Chill for 30 minutes before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.