Gingerbread Bûche de Noël

Gingerbread Bûche de Noël

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(3 ratings)

Prep: 35 mins Cook: 12 mins

More effort

Cuts into 10-12 slices
Give the classic chocolate Bûche a makeover with festive flavours of ginger, cinnamon, treacle and golden syrup and creamy butter icing

Nutrition and extra info

  • Freezable

Nutrition: per serving (12)

  • kcal380
  • fat19g
  • saturates11g
  • carbs48g
  • sugars42g
  • fibre0.4g
  • protein3g
  • salt0.5g
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Ingredients

  • 50g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g treacle
  • 50g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 2 balls stem ginger, finely grated, plus 2 tbsp of the syrup
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g dark muscovado sugar, plus extra for dusting
  • 100g plain flour
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground ginger
  • ½ tsp ground cinnamon

For the icing

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g icing sugar
  • 2 tsp vanilla extract
  • 3 tbsp ginger syrup, from the stem ginger jar
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • white pearl sprinkles, to decorate

Method

  1. Heat oven to 190C/170C fan/gas 5. Grease and line a 20 x 30cm Swiss roll tin with baking parchment, then grease the parchment a little too. Put the treacle, syrup, butter and stem ginger in a pan, heat until melted and stir to combine, then set aside to cool a little.

  2. Put the eggs and sugar in a bowl and whisk using an electric hand whisk until light, mousse-like and doubled in size – this will take about 10 mins. The mixture is ready when it holds a ribbon trail from the beaters for 3 secs. Sift over the flour, baking powder and spices, then pour the melted butter mixture around the sides of the bowl so that it trickles down into the whisked eggs. Very gently fold everything together with a large metal spoon. When just combined, pour the mixture into the Swiss roll tin and ease it into the corners. Bake for 12 mins until just cooked.

  3. While the sponge is cooking, lay a sheet of baking parchment, big enough to fit the cake, on your work surface and dust with a little sugar. Once cooked, tip the cake directly onto the parchment. Use a small serrated knife to score a line about 2cm from one of the shorter ends, making sure you don’t cut all the way through – this will help to get a tight roll. Gently roll up from this end, rolling the parchment between the layers. Leave to cool like this on a wire rack to help set the shape.

  4. To make the icing, put the ingredients in a bowl and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle, or use a plastic sandwich bag and snip off one corner to make a hole about 1cm wide. Unroll the sponge and drizzle the surface with 2 tbsp ginger syrup. Pipe a layer of ginger buttercream over the inside of the roll, then use the paper underneath to help tightly re-roll into a roulade. Slice off both ends for a neat finish. The Bûche can be frozen at this point – simply re-roll in the parchment, then in foil, and freeze. Defrost at room temperature before continuing.

  5. Place the Bûche on a serving plate or board. Use the remaining icing to pipe a thick layer over the top of the sponge, zigzagging backwards and forwards to create a tight concertina pattern. Decorate with white pearl sprinkles, if you like. The Bûche will keep in a sealed container for up to 5 days, or can be frozen for up to two months.

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Comments, questions and tips

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harrish
27th Dec, 2014
5.05
Lovely moist roulade. Didn't really need as much buttercream as the recipe suggests - I had quite a bit left over. Will definitely make again.
Linnyma
7th Dec, 2014
This is a wonderful tasting roulade. We all thought you didn't need the butter cream on the top, although it makes the roll look pretty and it's easy enough to leave on your plate if you didn't want it. I will definitely make it again and leave off the topping.
Toireasa123
5th Dec, 2014
3.8
I made this today and it's delicious! Bear in mind, though, it takes quite a bit longer than "47 minutes", and it's worth reading the instructions through a few times before you begin (I ended up skipping a step... easily rectified though!) I made it with a bigger tin than stated, and it was fine, too, and used vanilla buttercream instead of ginger. All in all, definitely one that I would make again!
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