V.V. Holidaze 2022 Toasted Meringue Bûche De Noël 🪵❄️🎄 -

Well, the big day calls for the big guns. If colleagues get cookies, the family gets a labor-intensive Bûche De Noël. I made one last year and learned some lessons. This year, a toasted meringue and some whimsical garnish ideas inspired by the many Asian markets I hit up.

I used this recipe again… and it cracked again. (Doh!) Perhaps I shouldn’t have switched out the all purpose flour with cake flour? Oh I’ll try again next year! Anyways, I really like the subtle flavor and sweetness of this recipe.. because that means I can lay down sweetness through other components without it being overwhelming.

The Cake, Buttercream & Roll

Dry Ingredients

200 grams cake flour

1 Tbsp unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/8 Xanthan Gum

115 grams powdered sugar

Wet Ingredients

250 ml plant milk

75 ml coconut oil, melted

2 tsp vanilla extract

Buttercream Filling

1 cup (230 grams) room temp high-fat vegan butter

4 cups (450 grams) powdered sugar

2 Tbsp plant milk

1 tsp vanilla extract

Make Cake

1.) Preheat oven to 350°F. Lightly spray oil onto a 10 x 14-inch baking sheet then line with parchment paper. Then lightly spray the parchment.

2.) In a large bowl, mix together all of the dry ingredients.

3.) Whisk together all wet in a liquid measuring cup, then add to the dry ingredients. Mix until your batter is smooth. It’ll be a bit thicker than a cake batter and a pale brown color.

4) Using a rubber spatula, transfer batter to your lined pan and spread it evenly. Bake for 12 minutes.

5.) Dust a clean dishcloth with unsweetened cocoa powder. This is where you’ll turn your cake out onto when it’s done!

6.) After cake has baked and has cooled for 5 minutes, carefully tip cake onto the dusted dish cloth. The sprinkle more cocoa powder onto the top.

7.) Tightly roll the cake using the dish towel. Let is sit to cool for 90 minutes.

Make Buttercream

8.) Add butter and half the powdered sugar to the bowl of a stand mixer equipped with the paddle attachment.

9.) Mix on low until completely incorporated. Add the second half of the powdered sugar, and mix again on low until incorporated

10.) Add your liquid and vanilla extract and mix on low until completely incorporated. Let set in the fridge until you are ready to use it.

Make the Roll

11.) Unroll cake carefully. Mine cracked. I feel like it is pretty much impossible for it not to crack. But it can still come out just fine.

12.) Cover with the buttercream, leaving a 1/4 to 1/2 inch border around the cake. Roll up again and allow to set in the fridge for at least an hour.

13.) After slice a piece off and set it on top of the log. Or on the side of the log is also a good choice. Allow it to set again while you prepare the meringue frosting.

Garnishes and Frosting

Meringue Frosting

1/2 cup aquafaba, after reduction

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup granulated sugar

14.) Add the aquafaba, vanilla, and cream of tartar to a large bowl or the bowl of a mixer. Beat the liquid for about 1 minute until it starts to get fluffy.

15.) Sprinkle in the sugar a spoonful at a time while the mixer is going. Do this until no sugar remains.

16.) Continue to beat for about 10 minutes until a stiff peak is formed. It should look glossy and hold a stiff peak.

17.) Transfer to a piping bag or use an off-set spatula to cover the log. After, use a fork to give the log some texture. Allow to set in the fridge while you prepare some garnishes (I sugared some blackberries, cut some mochi to look like mushrooms, and made these adorable marzipan and almond pinecones. Also, rosemary, Asian dried plum and rambutans.)