Yule Log (Buche de Noel) Recipe - Reily Products

Ingredients

• Sponge Cake
• 4 large eggs, separated
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoons vanilla extract
• 1 cup + 1 tablespoon Swans Down® Cake Flour
• 3 tablespoons cocoa powder + extra for rolling
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Cake decorations of your choice
• Frosting
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 cups confectioners’ sugar, sifted
• 3 ounces bittersweet chocolate, melted and cooled
• 1 to 2 tablespoons milk
• Ganache
• 10 ounces bittersweet chocolate, chopped
• 10 fluid ounces heavy cream
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