Yule Log (Bûche de Noël) with Buttercream

Ingredients

• 7 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 4 tsp cornstarch
• 1 tbsp citrus zest (lemon and orange)
• 1 cup sifted flour
• 1 tsp baking powder
• Pinch of salt
• Simple syrup (qatir or shireh) to brush the cake
• Buttercream:
• 1 cup powdered milk
• 1 can condensed milk (375 g)
• 200 g butter
• High-quality white chocolate bar
• 250 g vanilla (this likely refers to vanilla-flavored ingredient — use vanilla paste or powdered sugar as preferred)
• More sweets from Rana: Crepes with Crème Pâtissière
• Yule log is also delicious with chocolate cream — see: Yule Log with Chocolate Cream

Method

1. First melt the white chocolate with two tablespoons of milk in a bain-marie (double boiler).
2. In a bowl, whip the butter at high speed with the vanilla until pale and fluffy.
3. Add the condensed milk and powdered milk to the butter, then the melted white chocolate, and beat to obtain a smooth buttercream.
4. Beat the eggs with the vanilla, citrus zest and sugar until thick and creamy — about 7 to 10 minutes.
   Timers: 10 min
5. Turn off the mixer and gently fold in the sifted dry ingredients in stages using a spatula, folding from the bottom up.
6. Pour the batter into a medium baking tray lined with parchment paper.
7. Bake in a preheated oven for about 12 minutes at medium temperature.
   Timers: 12 min
8. After baking, turn off the oven and leave the cake inside for only 3 minutes — avoid leaving it in too long to prevent it from drying out.
   Timers: 3 min
9. The sponge will be thin — roll it up like a roulade in a damp towel and let it cool at room temperature until completely rested.
10. Carefully unroll the sponge, brush with simple syrup and spread with the buttercream, then roll it up again into a log.
11. Cover the yule log with buttercream on all sides.
12. Decorate the yule log as desired and chill in the refrigerator until set before serving.