In this elegant buche de noel, sponge cake is brushed with espresso syrup, filled with caramel, and swathed in seven-minute frosting. For the finishing touch, the snowy white exterior is bruleed with a kitchen torch to create a fabulous faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h25m
Yield Serves 8 to 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Brush a 13-by- 18-inch rimmed baking sheet with oil. Line bottom with parchment; brush parchment with oil.
- Cake: Whisk together flour, salt, and baking powder to combine. In a large heatproof bowl, whisk hot water with 1/2 cup granulated sugar until dissolved. Whisk in oil, then egg yolks and vanilla until smooth. Whisk flour mixture into sugar mixture just until combined. In a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until frothy. Add cream of tartar, increase speed to medium-high, and continue beating until soft peaks form. Gradually add remaining 1/4 cup granulated sugar; continue beating until stiff, glossy peaks form. Stir one-third of egg whites into batter. Gently fold in remaining egg whites just until no white streaks remain. Transfer to sheet; spread evenly to edges with an offset spatula.
- Bake until pale golden and pulling away from edges, and top springs back when lightly touched, 17 to 19 minutes. Let cool on a wire rack 5 minutes. Meanwhile, generously dust a kitchen towel with confectioners' sugar. Flip cake out onto towel, remove parchment, and generously dust top with more confectioners' sugar. Starting at one short end, roll up cake in towel. Let cool completely, about 1 hour.
- Syrup: Meanwhile, in a small saucepan, bring granulated sugar and 3 tablespoons water to a boil, stirring until dissolved. Remove from heat; whisk in espresso powder until dissolved (mixture will foam). Transfer to a heatproof bowl and refrigerate until cold, about 30 minutes.
- Filling: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, 1 tablespoon water, and salt. Cover; cook over medium heat, swirling a few times, until boiling and sugar has dissolved, about 5 minutes. Uncover and continue boiling, undisturbed, until mixture turns golden amber, 3 to 5 minutes more. Remove from heat. Carefully add cream in a slow, steady stream (it will bubble up and splatter). Return to medium heat; cook, stirring, until smooth. Transfer to a bowl set in ice-water bath; let stand, stirring a few times, until cold, about 30 minutes. Remove from bath; whisk to stiff peaks.
- Unroll cake. Brush any residual sugar from top, then brush evenly with espresso syrup. Dollop with filling and spread evenly with an offset spatula, leaving a 1/2-inch border. Starting at one short end, roll up cake (without towel). Wrap cake roll in towel and transfer to a baking sheet, seam-side down, to maintain cylindrical shape. Refrigerate until filling sets, at least 8 hours and up to 1 day.
- Frosting: In a saucepan, bring 2 inches of water to a simmer over medium heat. In a large heatproof bowl, combine egg whites, granulated sugar, cream of tartar, corn syrup, and water. Transfer bowl to pan (do not let bottom touch water). Beat on high speed until stiff peaks form, about 5 minutes. Remove bowl from heat; continue beating on high until mixture is no longer warm to the touch, about 5 minutes more.
- Remove cake roll from towel; transfer to a cake plate. Spread frosting evenly over top and sides. (Frosted cake can be refrigerated, uncovered, up to 3 hours before slicing and serving.) Briefly wave a kitchen torch over frosting until golden brown in places. Slice cake into rounds; serve.
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Ashbail2 Malik
[email protected]This recipe is a winner! The cake is moist and flavorful, and the caramel sauce is the perfect addition. I will definitely be making this again.
Ahmad J
[email protected]This swiss roll is amazing! The cake is so light and fluffy, and the caramel sauce is the perfect finishing touch. I will definitely be making this again.
Starr Hunt
[email protected]I've been looking for a good coffee caramel swiss roll recipe for a while now, and this one is definitely the best I've tried. The cake is moist and fluffy, and the caramel sauce is rich and decadent. I will definitely be making this again.
Mojibor Dhali
[email protected]This is the best coffee caramel swiss roll I've ever had! The cake is so moist and flavorful, and the caramel sauce is the perfect finishing touch.
Bobby Crissman
[email protected]I'm not a big fan of coffee, but I loved this swiss roll! The caramel sauce is so good that it makes up for the coffee flavor.
Mihai Nicula
[email protected]This coffee caramel swiss roll is a must-try! It's the perfect combination of coffee and caramel flavors. I will definitely be making this again.
Bayezid Hosen
[email protected]I love this recipe! It's easy to follow and the results are always amazing. The cake is always moist and fluffy, and the caramel sauce is the perfect finishing touch.
Naddy
[email protected]This swiss roll is absolutely delicious! The cake is light and fluffy, and the caramel sauce is rich and decadent. I will definitely be making this again.
Sohail sab
[email protected]I've made this coffee caramel swiss roll several times now and it's always a hit. It's the perfect dessert for any occasion.
jahleeofficial
[email protected]This recipe is a keeper! The coffee flavor in the cake is subtle but delicious, and the caramel sauce is the perfect complement. I highly recommend this recipe.
izhaar aildayo
[email protected]This swiss roll was so good! The cake was moist and flavorful, and the caramel sauce was rich and creamy. I will definitely be making this again for my next party.
Moin ahmed Rocky
[email protected]I'm not a baker, but I was able to make this recipe without any problems. The cake turned out perfectly and the caramel sauce was delicious. I'm definitely going to try more of your recipes in the future.
Sajid Baig
[email protected]This recipe was easy to follow and the end result was AMAZING! The cake was fluffy and the caramel sauce was rich and decadent. I will definitely be making this again.
Cheryl White
[email protected]This coffee caramel swiss roll was a hit at my dinner party! It was so moist and flavorful, and the caramel sauce was the perfect finishing touch.