The Büche de Noël (or Christmas Log) is a sponge cake which is rolled and shaped like a log. Inside there is often a creamy filling and it is covered in chocolate to make it look like a log.

The log and the hearth in which it burned are very ancient symbols associated with Christmas time. The hearth was the centre of warmth, cooking food and, therefore, comfort in homes many hundreds of years ago.

The tradition of logs of wood and Christmas comes from the times before French people were Christian. People believed that some trees had very special powers which were made stronger through burning the wood and using the ashes.

A huge log was found just before the Winter solstice, often so big that its roots were still attached. Part of the log was used to make the wedge for the plough as good luck for the coming harvest. People would burn the rest of the logs at a special festival in December called Yule.

With the coming of Christianity, the tradition still continued. The log was put into the hearth whilst people recited their prayers and was left to burn slowly for the duration of the Christmas period - from Christmas Day to New Year's Day (Nouvel An) or the Epiphany (twelfth night) (l'Épiphanie).

The ashes were considered to protect the home and household from illness, and accidents. Some of the cinders and charcoal from the log were kept inside peoples' houses since it was believed that if you relit them during a thunderstorm it would protect your property from lightening.

Over time, though, customs changed. Newer houses were built with smaller hearths. The log became a symbol taking the form of the cake that is enjoyed today. The cake form of the Büche de Noël seems to have originated about 1870.

In Southern France today, the tradition continues to linger and people still burn a log in their homes from Christmas Eve until New Years Day.

Try this recipe for your Buche de Noël.

Buche de Noel

Une petite recette pour la bûche de Noël.

Recipe for Traditional Christmas Yule log.

Ingrédients for cake.

1 cup white or cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup sugar
1/4 cup cocoa
1/3 cup water
1 tsp vanilla
confectioner's sugar

Click here for the source of this recipe.

Mocha Cream filling

1/2 pint whipping cream
1/4 cup sugar
1 tsp instant coffee, dissolved in several drops of water

Chocolate frosting (whichever is your favorite)

Preparation

Grease a 15" x 10" x 1" jelly roll pan or cookie sheet.
Beat eggs until thick and creamy.
Add sugar gradually, beating constantly until mixture is very thick.
Stir in water and vanilla.
Fold in flour, cocoa, baking powder and salt.
Spread batter evenly onto prepared pan.
Bake at 375 F for 12 minutes or until center springs back when lightly pressed with fingertip.
Loosen cake around edges with a knife and invert pan onto a clean towel dusted with confectioner's sugar.
Trim 1/4" from all four edges for easy rolling.
Starting at short end, roll up cake and towel, jelly roll fashion, with seam underneath.
Cool completely on wire rack.
Prepare Mocha Cream Filling.

Mocha Cream Filling

Beat cream.
When frothy, add sugar and coffee gradually, Continue beating until stiff.

Undo cake carefully. Spread with Mocha Cream Filling. Re-roll, lifting one end of towel to start rolling.
Place seam side down on a serving plate.
Frost with chocolate frosting and decorate with chocolate shavings, decorator's frosting, marzipan figures, etc.
Refrigerate before serving.