How to make a festive dessert for your next holiday gathering

SIOUX FALLS, S.D. - The Bûche de Noël is a traditional French dessert served during the holiday season. It's a cake that's shaped in the form of a yule log. It comes from the Celtic tradition of burning a festively decorated log on the shortest day of the year, which is the Winter Solstice. Families would sit by the burning logs and share what they hope will happen in the new year. It's pretty simple to make, so Ashley Thompson, a DIY blogger in Sioux Falls, joined KSFY Morning News to show how to bake it. She studied in France for one year of school, learning all about the French culture. Her blog is called Allo Plum. You can check it out here.

Ingredients for the Cake:
8 large eggs at room temperature
1 cup sugar divided into 3/4 cup and 1/4 cup
1 1/4 cup cake flour
1/2 tsp. of salt plus an extra pinch
1/4 cup unsweetened cocoa powder
2 tsp. of baking powder

1. Preheat oven to 350 degrees
2. Cream the egg yolks and 3/4 cup of sugar together.
3. In a separate bowl, sift the flour, baking powder, 1/2 teaspoon of salt and cocoa powder together. Slowly beat these dry ingredients in to your creamed eggs and sugar.
4. You will make a meringue out of your egg whites and remaining sugar and salt. Always use a metal or glass bowl when working with a meringue. Plastic bowls can hold on to grease and fat over time, which will inhibit your meringue. You also need to make sure your beaters are really clean. Whisk your eggs with a pinch of salt on medium speed until they are frothy. Slowly add in your remaining 1/4 cup of sugar until stiff peaks form. You will add the sugar in about one teaspoon at a time. Your peaks should stand up on their own without falling over.
5. Gently fold your egg whites into your batter. It should be fully incorporated without over mixing.
6. Grease the edges of a jelly roll pan and line the bottom with parchment paper. Pour your batter into the pan and put it in the oven for 10-12 minutes.
7. When your cake is done but not yet cooled, flip it over onto a piece of parchment paper or a tea towel that is dusted with powdered sugar and roll up your cake. By letting your cake cool in a log shape, you are training it to love that shape. That is the trick to making sure it doesn’t break or crack when you are rolling it into your final log.

While you're waiting for your cake to cool, you can make the buttercream filling and decorations for the log. For full instructions on how to make this cake, watch the videos in this article.

You can watch how to make the mushroom meringue decorations in the Facebook live video below. Thompson also gives some tips on the best ways to separate egg whites.