Other Bûche Recipes

Mary Bergin (from Baker's Dozen TV program)

Cake Filling Frosting & Decoration
6 eggs, separated
1/4 cup + 1 tbsp. granulated sugar
1/2 cup all-purpose flour

1 1/2 cups heavy cream
5 oz. toasted hazelnuts
5 oz. milk chocolate, cut into small chunks
1 tbsp. hazelnut oil

12 oz. bittersweet chocolate, cut into small pieces
8 oz. (2 sticks) unsalted butter, cut into small pieces
1/2 cup powdered sugar
3/4 cup unsweetened cocoa
1/2 cup water or strong coffee
1/4 cup sour cream

4 large egg whites
1 cup granulated sugar
1/2 tsp. vanilla extract
5 oz. semisweet chocolate
some sifted unsweetened cocoa



Source Ingredients Instructions

Mary Bergin
Bakers' Dozen
Show #BD1A45

6 eggs, separated
1/4 cup + 1 tbsp. granulated sugar
1/2 cup all-purpose flour

Preheat oven to 350 degrees.
In medium bowl, whisk egg yolks with 2 tbsp. of sugar.
In another bowl, beat egg whites until soft peaks form, then turn machine to high and beat in 3 tbsp. of sugar, beating until shiny but not stiff.
Add flour to yolk mixture and whisk to combine.
Add 1/4 of whites to yolk mixture and whisk to lighten the mixture. Then return the yolk mixture to the egg whites and fold gently. Scrape into the prepared pan (lined with buttered and floured parchment paper) and even the surface using a spatula.
Bake until cake is golden brown and springs back lightly when touched, 12-15 minutes. Cool on a rack and set aside. Trim edges.
David Rosengarten
Show #TS4886

4 large eggs, separated, plus 2 egg whites, at room temperature
1/2 cup granulated sugar
1 tablespoon vanilla
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup sifted all-purpose flour
1/4 cup sifted unsweetened cocoa powder plus additional sifted cocoa powder for dusting the cake

Preheat oven to 425 degrees.
Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess.
Beat egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth. Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean. Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely.
Delia Smith's Christmas Cookbook 6 egg yolks
140g caster sugar (granulated sugar)
60g cocoa powder
6 egg whites
icing sugar (powdered sugar)
Beat yolks until pale yellow, then add sugar, then cocoa. Do not overbeat.
Beat egg whites until soft peaks form.
Mix 1 tablespoon of whites into yolk mixture, then gently fold in the rest.
Spread into swiss roll tin. Bake moderate oven 20 minutes or until base is risen, puffy and springy. Turn onto greaseproof paper dusted with icing sugar.


Return to my home page