Eggnog Yule Log Cake Buche de Noel

Preheat the oven to 170 °C / 340 °F

Line a spring roll pan 15 x 10 inches with parchment paper. Make sure the parchment covers the sides of the baking tray too.

Separate the eggs-whites from yolks making sure no egg yolks get mixed with the white - set aside.

In a bowl combine flour, baking powder, and half the salt - set aside.

In the bowl of a stand mixer with a whisk attachment, start whipping the egg whites on medium speed with cream of tartar and the remaining salt.Tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating.

Gradually add the white sugar and continue to whip on medium speed.Tip - Adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny.

Once all the sugar is added - turn the speed to medium-high and whip to almost stiff peaks. Set aside

Working quickly whip the egg yolks with the brown sugar until sugar is almost melted.

Add the eggnog mixture, vanilla, and melted cooled butter.

Sift in the flour mixture and combine well.Tip - sifting the flour will give a light and airy sponge

Gently fold the whipped egg whites into the yolk mixture in three or four additions.

Pour into the prepared baking tray. Spread evenly with a spatula. Tap the tray three times on the counter-top

Bake for 11 to 12 minutes until the top is springy and a toothpick inserted comes out clean.

Add soon as the cake is out of the oven, carefully slide the parchment paper from the baking tray to the cooling rack. Wait five minutes then flip the cake over using a second cooling rack. Gently peel the bottom parchment paper.

Dust with powdered sugar and place a clean cheesecloth or parchment paper on top. Tip - the powdered sugar prevents the cake from sticking to the cheesecloth or parchment paper

Flip the cake over again and roll the cake into a jelly roll with the help of the cheesecloth (as shown in the video). Set aside to cool.

In the bowl of a stand mixer cream butter for a minute. Add the salt, vanilla - combine well.

Followed by the eggnog. Add powdered sugar in three batches and combine well

Once all the powdered sugar is in - whip for three minutes until light and fluffy.

Melt the chocolate in a microwave-safe bowl at 30-sec interval.

Spread evenly over a sheet of parchment paper. Roll into a log (as shown in the video)

Let set in the fridge for 10 to 20 minutes until firm

When set - unroll and let the chocolate break naturally. Set aside until ready to use

Unroll the cake and remove the cheesecloth. Generously brush with eggnog.

Using an off-set spatula spread a generous amount of buttercream and roll the cake back firmly into a jelly roll.

Using a serrated knife cut both ends of the roll at an angle or make diagonal cuts (as shown in the video

Attach the cut pieces to create branches with the diagonal side towards the log. (see video)

Spread a generous amount of buttercream all over the log. This does not need to be smooth.

Attach chocolate bark pieces all over on the buttercream.

Dust with cocoa powder all over. Then give a light dusting of powdered sugar for a snowy effect.

Decorate with little Christmas berries and leaves as shown in the video.

Use Rosemary for garnish too.

Merry Christmas!