Buche de Noel, or Yule Log Cake, is a traditional French dessert served during the Christmas season. Shaped to resemble a wooden log, this festive treat combines the elegance of French pastry with the warmth and charm of holiday traditions. Made with a light sponge cake, similar to sour cream pound cake rolled around a creamy filling and covered in chocolate frosting or ganache, the Buche de Noel is both a visual and culinary celebration.
The tradition of the Buche de Noel dates back to medieval French families who would burn an actual Yule log in their hearth to celebrate the winter solstice and bring good luck for the new year. As fireplaces became smaller and customs evolved, the burning log was replaced with a symbolic dessert, and the Buche de Noel was born.
Typically, the cake is made by baking a thin layer of sponge cake, spreading it with buttercream or whipped cream, and carefully rolling it into a log shape. It’s then frosted with rich chocolate icing and textured with a fork to resemble tree bark. Decorative touches often include meringue mushrooms, powdered sugar snow, berries, or holly leaves to complete the woodland look.
This French classic is more than just a dessert, it’s a centerpiece. The Buche de Noel captures the spirit of the holiday season with its rustic appearance and decadent flavors. Vanilla, chocolate, hazelnut, and coffee are popular flavor options, and some versions feature liqueur-infused fillings for an extra indulgent twist.
Whether you bake one at home or pick it up from a French patisserie, this cake is a beautiful way to end a holiday meal. It’s a delicious reminder of old-world French traditions and the magic of gathering with loved ones to celebrate the season with sweetness and joy.
Ingredients
- 5 large eggs separated into yolks and whites
- 1/2 cup granulated sugar divided
- 1/2 cup all-purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream for filling and frosting
- 1/2 cup powdered sugar for filling and frosting
- 2 tablespoons unsweetened cocoa powder for frosting
- Chocolate shavings or decorations for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the egg yolks with 1/4 cup of sugar until pale and thick. Mix in vanilla.
- In another bowl, beat the egg whites with the remaining 1/4 cup of sugar and salt until stiff peaks form.
- Gently fold the sifted flour and cocoa powder into the yolk mixture, then carefully fold in the egg whites.
- Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes, or until the cake springs back to the touch.
- While the cake is baking, whisk together the heavy cream, cocoa powder and powdered sugar until it holds stiff peaks for the filling and frosting.
- When baked, remove the cake from the oven and roll it up with parchment paper, allowing it to cool in a rolled shape.
- Once cool, unroll the cake and spread a layer of cream filling over the surface. Roll the cake again without the parchment paper.
- Cover the rolled cake with the remaining whipped cream, mixed with cocoa powder for a chocolate frosting appearance.
- Decorate with chocolate shavings and other holiday garnishes as desired. Chill in the refrigerator before serving.
Nutrition
I don’t know about this. Looks complicated and I ain’t sure my cake will roll up like that.
So much work! Last time I tried a rolled cake it was a complete disaster. Hope this works out for me!
This looks amazing! Can’t wait to try it for Christmas dinner! 🎄
I don’t know… it seems kinda complicated for a Christmas dinner. 🤔
So excited for you! It really is a crowd-pleaser. 🎉
I tried making it but it didn’t roll properly. Maybe I overbaked it?
I tried this for Christmas and it was a hit! Super delicious and not as hard as I thought. Thanks!
My cake turned out flat and sad. Guess I’m not cut out for fancy desserts.
Don’t be too hard on yourself! Baking can be tricky. Maybe try whipping the egg whites longer next time? That can really help! 🍰
I didn’t find this very easy to make. The rolling part was a mess for me. 🙁
I totally get it! The rolling is tricky. Maybe try using a clean kitchen towel instead of parchment to help with the rolling? It could be easier. Hang in there! 🙂
Honestly, this looks way too complicated. Why not just buy a cake? Ain’t nobody got time for all this fuss! 🙄
This looks amazing! Can’t wait to try it for Christmas! 🎄
yummy!!! will make again, but maybe I’ll use whipped cream from can. lol!
Wow, this recipe looks amazing! Can’t wait to try it for Christmas.
What even is a bûche de Noël? Sounds fancy but it’s just a rolled cake, right? 🤔
I don’t trust recipes with so many eggs. Seems sketchy to me!
Too many eggs? I think that’s what gives it richness! 😂
I made this last year and it was a hit! So delicious and beautiful!
Looks too complicated for me! I might just stick to brownies, lol. But glad y’all liked it!
I’m so glad to hear that! I made it last year too, and it was gone in minutes! It’s just so festive and tasty. 🥳
Buche de Noel taste like heaven!! It was a hit at the family dinner. Worth every step!
So glad to hear it turned out well! It’s such a festive dessert. 🎉
I tried making this but it was too complicated. The cake just fell apart! 😩
Cake came out flat and sad… maybe I did something wrong? But I guess that’s a lesson learned. 2 stars.
Flat? Mine turned out perfect. You might’ve mixed too hard or somethin’. Next time, follow the steps closely!
Don’t worry! Cakes can be tricky. Maybe it was the egg whites not whipped enough? It’s all a learning process! Keep it up!
This recipe turned out amazing! Everyone loved it, and it looks so festive on the table. 5 stars!
So glad to hear that! It’s one of my favorite desserts. 🎉
Looks great but sounds complicated! Is it really worth it? 🤔
Why does everyone call it Bouch de Noel? Is that French? I’m confused.
I hate chocolate but my fam loves this. I just watch them eat it, lol!
Mine fell apart when I rolled it. Do you have any tips? 😩
Super easy to make! I love how it looks! My kids helped decorate. ❤️
Awesome recipe! But do I really need all that heavy cream? Seems like a lot.
This is basically a cake rolled up! What’s the big deal? I don’t get it.
It’s not just a rolled cake! It’s a tradition, and the flavors are amazing! You gotta appreciate the artistry in it! 🍰
Eh, it’s just a chocolate cake rolled up, right? I don’t get the hype.
It’s so much more than just a rolled cake! The flavors and the tradition really make it special. You should give it a try! 😋
This was a huge hit at our family gathering! Everyone loved it!
Really? I tried it and it was too rich for my taste. Maybe I did something wrong? 🤔
So happy to hear that! It’s such a festive treat! 🎉
So good! Made it for Christmas and everyone asked for seconds.
Eh, it’s just a chocolate cake, right? Didn’t see the big deal!
Honestly, it seems complicated for just a cake. I might skip this one. 2 stars.
Did I miss something or where do you use the 2 cups of heavy cream? Sounds kinda dry without it… 1 star.
You actually use the heavy cream in the filling and frosting steps! It’s crucial to make it moist. Maybe check step 6 again! 🙂
I don’t like chocolate much, but even I loved this. Pretty good overall! 3 stars.
Just made it, and OMG so good! I’m not a baker but this was easy to follow. Yummy!
Made this with my kids! It was messy but they had a blast and we loved the taste. 4 stars!
4 stars? I think it deserves at least 5! This is an awesome recipe for the holidays. 🥳
Sounds like a fun time! My kids love helping in the kitchen too. Do you have any tips for keeping it less messy next time?
Not bad, but way too sweet for my taste. I think cutting down on sugar could help.
Looks fancy! Can I use cool whip instead of whipping cream? Gonna try that!
The instructions were kinda confusing. Like, how does the cake just ‘spring back’? But I enjoyed it overall.
Not sure about the chocolate shavings, what can I use instead? Anyone got ideas?
Can’t believe I messed this up! 🙁 Followed all the steps but it didn’t taste like chocolate. Weird.
Absolutely delicious! Didn’t even last a day at my holiday party! Everyone loved it.
I don’t get all the fuss. The cake didn’t roll up well and fell apart. Very frustrating! Maybe I did something wrong?
Are you supposed to eat it cold? Mine was kinda hard after it chilled. I dunno if I did it right.
This seems way too complicated. I’ll stick with my store-bought options – less messy!
Yum! My mother used to make this every Christmas. Brings back good memories!
Took me forever but it was worth it! I had to redo step 4 like three times. Why is it so hard to fold?
Disaster! My cake burned and the cream was runny. Never again with this recipe.
Sounds like you messed up big time. The cream should’ve whipped up right. Not everyone is cut out for baking, I guess!
I’m so sorry to hear that! Baking can be tricky at times. Maybe the oven temperature was off? Keep trying, and don’t give up!
Wow, so easy to follow! Loved the creamy filling, my kids want me to make it every week! 😂
Took longer than expected to bake. Make sure you watch it closely!
Woah, my kids loved this bûche de Noël. They didn’t even eat dinner because of it! LOL.
That’s awesome! Kids and chocolate, what a perfect match! 😄
I tried something similar once and it cracked… so I’m hoping the parchment roll trick really helps. Also 12–15 min seems fast but my oven runs hot.
Yes—rolling it while it’s warm is usually the difference. The parchment “roll” trick basically trains it not to crack. If your oven runs hot, I’d start checking closer to 10–12 min.
12–15 min is wild, I feel like mine would come out dry. Also my whites never get “stiff peaks” unless I use a super clean bowl… do you really sift everything every time? Might try it though.
Just average. Not a fan of the taste.
I totally disagree! This is one of my favorites. The chocolate flavor is rich and perfect for the holidays. Maybe you didn’t make it right?
This recipe is too complicated for me. I just wanted something easy.
Way too sweet for my liking, not making it again. 😝
Too sweet? Like, how can that even be? It’s a dessert! But good for you trying something new!
I think it’s all about balance! Maybe cut the sugar next time? It can still be delicious without overwhelming sweetness. 🥳
I don’t understand why you would separate the eggs. Seems like extra work for nothing.
Meh. I used to think Swiss roll = same thing, but buche looks harder. Might be okay if you decorate a lot, like the recipe says.
The ingredient list says 2 cups heavy cream for filling and frosting, but then the instructions don’t really say when to add what exactly besides “whisk together.” Still, simple enough.
Yeah I get what you mean—“whisk together” is vague, but step 6 does clarify it’s the filling/frosting combo. I added the cream + cocoa + powdered sugar right there and it worked great.
I always chill the bowl first and use cold cream. Makes stiff peaks way easier. Otherwise I could see it turning runny.
Delicious! I used almond extract instead of vanilla. Work fine!
Almond extract? That’s a cool twist! I might try that next time. Sounds yummy!
Bouquet de Noelle? Like a flower thing? Not too sure about this one.
Yum! Mine turned out beautiful! #proudbaker
“Bûche de Noel” and no mention of butter or chocolate inside—kinda skeptical, but I’d still try it.
This looks absolutely delicious! Can’t wait to try it for Christmas dinner. 5 stars!
Super easy and fun to make! My kids loved rolling the cake. Will definitely make again!
Um, is it just me or does this look too complicated? I think I’ll stick to my store-bought desserts. 3 stars.
Looks complicated but it’s not that bad! Just take it step by step. I made it last Christmas and it was a hit! 🎄
I get it! This seems super tricky. But it might be worth trying! Store-bought can’t beat homemade sometimes. 😅
Yum! My family loved it! Will make again for sure 🙂
Sounds fancy but not too hard. I’ll give it a shot!
Never made a rolled cake before. Do you think it could taste good if I use vanilla instead of chocolate?
I have no idea what a ‘Buche de Noel’ is but it looks pretty. I might try it.
Yummy 🥳, but so much sugar! I feel like I’m bouncing off the walls! 😂
Haha, right? 😂 It’s like a sugar high waiting to happen! But totally worth it for the taste!
Best Buche de Noel recipe ever! Everyone loved it! I added a sprinkle of cinnamon to the cream.
I love chocolate! Can’t wait to make this for Christmas!
Absolutely loved this recipe! It was a hit at our holiday dinner!
So cute! I didn’t have chocolate shavings, used crushed cookies instead. Looks a bit weird, but still tasty.
Five stars for the vibes. The “cake springs back” line is the most helpful thing in the whole recipe. Making this for Christmas. LOL.
I think you forgot to add the butter in the instructions, right?
I think it looks fine as is, butter isn’t always necessary. Besides, this recipe is called a ‘Buche de Noel,’ not a butter-cream log! Give it a try without it!
I tried it, but mine fell apart. Any tips?
Did you really fold the egg whites in gently? If you’re too rough, it can fall apart. Just a thought.
Make sure to let it cool completely before rolling it up! That might help it stay together.
This recipe is amazing! My family loved it! Definitely a keeper!
So glad to hear it! This dessert is a classic and perfect for the holidays. 🎄
Looks good but ain’t it hard to make? My cakes never come out right. 🤔
Yesss chocolate! This is going straight to my favorites list.
Looks kinda complicated… do you really have to roll the cake? Can’t I just layer it? 🤔
Chocolate is life! Can’t wait to try this out! 😍
Why do we need to separate the eggs? Seems like too much work for a cake.
Yum! Can’t wait to try it! 🎉
Not really what I expected, the cake was a bit dry. Maybe I messed up?
Don’t be too hard on yourself! A little dryness can happen, especially if the baking time is off. How long did you bake it?
I had a similar problem before. I think the eggs might’ve been too beaten or something? Just keep practicing, it’s all about trial and error!
Step 7 says roll the cake with parchment while it cools—okay but like, don’t burn your hands lol. Still, great technique.
This cake is too rich for me. I can hardly finish a slice. 😬
Looks too complicated for me. I barely can boil water.
I was a bit confused by the steps, but it turned out okay. Next time, I might watch a video to help.
Absolutely delicious! I made this for Christmas, and everyone loved it. Will definitely make again! 🍰
How can a cake be that good? Sounds too fancy for my taste. Guess I’ll stick to brownies! 😅
So glad you enjoyed it! It really is a festive favorite! 🎄✨
This is so difficult! I don’t think I did it right. It tasted fine, but it fell apart! 😩
Wow, this looks complicated! Can I just buy a ready cake instead??
Tasted great but my cake fell apart when I rolled it. Any tips?
Maybe try rolling it while it’s still warm? That sometimes helps it hold its shape better!
I messed up the meringue but still tasted fine, though it looked funny lol. 3 stars.
3 stars? I think that’s generous! If it looked funny, you should try it again. Don’t give up! 👍
Meringue can be tricky! At least it tasted good, right? Maybe next time it’ll be perfect. 😊
This looks amazing! Can’t wait to try it for Christmas!
This looks so festive! I bet it tastes just as good as it looks. Perfect for Christmas! 🎄
Cool recipe and all, but doesn’t it seem kinda complicated? I mean, roll it up? 🤔
My grandmother used to make this every Christmas. She always added a bit of brandy!
Why do we have to separate the eggs? Sounds too complicated. Can I just mix them?
Separating the eggs is key for a fluffy cake! It might seem tricky, but it makes a big difference. Give it a shot!
Why not just mix? I don’t get it. Sounds like too much fuss for a cake. Can’t you just use whole eggs?
This looks AMAZING! Can’t wait to try it for Christmas dinner!
I tried this for Christmas and it was a disaster at step 7… I unrolled too early and it cracked like crazy. Still ate it though, not gonna lie.
Can you make this without eggs? I’m allergic.
A tree cake? Sounds fancy! But is it really a traditional thing? Hear it’s French.
Yes! The Buche de Noel is indeed a traditional French cake. It’s a Christmas staple in France and really looks impressive on the table!
This recipe has too many steps. I am not a chef! Can’t I just bake a regular cake?
Why is it called a Yule log? I thought it was made of wood! 🤷♂️
I just used store-bought frosting, and it still looked amazing! Not sure about all this whipping cream stuff. 😂
Great recipe! But mine came out a bit dry. Maybe I left it too long in the oven?
This looks amazing—my oven runs hot though, so I’ll start checking at 10 minutes. The rolling while it’s warm part is always the trickiest for me!
I made this last year and it was a hit! Everyone asked for the recipe!
I tried this and it came out really flat 😢. Did I do something wrong?
Tastes amazing! But I didn’t have heavy cream, used milk instead. Still good!
Do you have to use heavy cream? Can’t I just use whipped topping?
You really should use heavy cream! Whipped topping won’t give the same rich flavor. Trust me, it’s worth it!
This looks absolutely delicious! Can’t wait to try it for Christmas dinner!
Simple ingredients, but it looks fancy! I’ll impress my friends!
Honestly I love the idea, but separate eggs + stiff peaks + folding… that’s like a whole afternoon. Respect to whoever has the patience.
My kids loved it! A bit messy making but worth it. Will make again!
Sounds complicated. Kids might love it but cleaning up is the real challenge! 😅
Glad to hear! It’s so fun making messes in the kitchen with the kids, and this cake is a classic! 🎉
Pretty good but honestly 350°F for 12-15 minutes feels like a wide range. Could use more guidance like “watch for dry edges.”
The frosting came out too thick when I whipped it—maybe I over-whisked the cream. Still good though, just not super spreadable.
Not sure why people say this is hard? Just follow the steps! Mine turned out perfect. 5 stars, no doubt.
I’m glad it worked for you! I thought it was a bit tricky with the rolling part though.
Just a note: 350°F at 12–15 minutes can go from perfect to dry real quick. I’d check at 10 and watch for spring-back.
This looks gorgeous and way more doable than I thought. The rolled-up parchment trick worked for me—just don’t rush the cooling step.
Taste good but I think it could use more chocolate. Like WAY more!
I made it for Christmas and it actually turned out fluffy. Followed the fold step carefully and didn’t overmix. My only gripe: 12 minutes was a bit short for my oven, but still delicious.
OMG, this looks amazing! Can’t wait to try it for Christmas! 🎄
Looks good, but is it really that easy? I don’t really bake much, so I’m a bit skeptical… 🤔
It looks delicious! I’ve always wanted to make a Buche de Noel for the holidays! 🎉
I tried making this but my cake didn’t roll. It cracked! What did I do wrong?
Maybe you didn’t roll it while it was warm? That can make it crack. Also, be gentle with the folding part, it’s important!
OMG, my kids loved this! They helped me roll it and it was such a fun family activity! 5 stars from us!
This cake is beautiful! I made it for Christmas and everyone loved it. So delicious!
Not bad, but my cream didn’t whip up right. Any tips?
Egg whites stiff peaks every time! I also sifted the flour/cocoa like the recipe said (not sure if it matters, but it felt fancy). Really chocolatey.
Easy to follow! I added some peppermint to the filling, and it was a hit! Will make again.
I don’t get the order—folding flour/cocoa into yolks first then whites… sounds fine but I’d be scared of deflating the whites. Any tips?
I always worry about deflation too. One tip: make sure your whites are truly stiff (dry bowl, no yolk bits) and your yolk mixture isn’t too warm—let it cool a minute before combining.
The trick is just being gentle and not over-mixing after the whites go in. I fold in 2–3 additions, scrape the bowl, and stop as soon as the flour disappears. If you see streaks, a few more gentle folds—no “stirring.”
Had to give this a try and it was a complete disaster. Cake didn’t roll and ended up in the trash. 1 star.
It was okay, but mine fell apart when I rolled it. Maybe I did something wrong?
This looks gorgeous! I made something similar once and the roll step is everything—waiting for it to cool helps it not crack. The cocoa whipped cream sounds perfect.
Why are you using eggs? Can’t you just use a box mix? 🤔
Using eggs gives it a richer flavor and better texture! Box mixes are just not the same. 😊
Eggs? Really? Seems like a lot of work for a cake. Box mixes are way simpler, don’t you think?
Uh, I don’t see why you have to roll the cake. Seems like a hassle.
But rolling it makes it look fancy. It’s a Christmas thing! You get that yuletide vibe when you do it right! 🎄
I totally get you! Rolling the cake seems really unnecessary when you can just frost it straight. 🤷♀️
I didn’t like the taste. It was too chocolatey for my preference. Not worth the hassle.
I thought it was delicious! You should give it another try, maybe with less chocolate next time.
Rollin is sooo hard! Mine turned out flat like a pancake. 1 star.
Flat like a pancake? That ain’t right. Maybe the oven temp was off? I don’t trust those fancy digital ones.
It can be tricky! Make sure to roll it while it’s still warm. It helps it hold the shape better!
I tried a Buche de Noel once and it cracked like crazy. Here you roll it with parchment—sounds like the secret. Gonna give it another shot.
Mine cracked when I unrolled it, and I think I beat the whites too long? Also the instructions say “chill before serving” but I forgot and it was still okay… just messier. Still tasted like bakery chocolate though.
Oh no—sounds like classic cracking from being a *tiny* bit overbaked or the roll didn’t cool enough while it was still flexible. Did you roll it right away after baking, while it was warm and pliable?
Mine always cracks if I wait even 2 minutes 😅. The trick that saves it: roll it while it’s hot with the parchment still there, then when you unroll, don’t manhandle it. Also chilling helps the frosting set, but yeah… still tastes great.
I followed the folding directions and it turned out light and fluffy. The “springs back” cue was actually helpful—no guesswork.
I followed it too but mine didn’t “spring back” like I expected. Maybe my oven runs hot? Still tasted great though, and the rolling part was kinda messy 😅
Yes! The spring-back test is gold. I always used to overthink it until I tried that exact cue—perfect every time.
What’s wrong with all of you? This is a classic recipe! 5 stars all the way!
Best DESSERT ever, I’m making it for New Year’s! I love chocolate so much. 5 stars!
This sounds delicious! Can’t wait to taste it. Happy New Year!
Looks fancy but might be too complicated for me… Are there any shortcuts?
Not gonna lie, I was skeptical about using both cocoa in the cake AND in the cream, but it worked. It’s rich though—next time I might reduce the cocoa in the filling a tiny bit so it’s not too bitter.
Okay but why do you need to sift everything? I skipped sifting and it was fine?? Not sure if it really matters.
Did you really need 2 cups of heavy cream? That’s a lot of cream!
Just wow! So pretty! I did add strawberries on top instead of chocolate tho.
Strawberries sound like a delicious twist! I bet it added a nice freshness to it. I’ll have to try that next time!
I’m skeptical about the cream holding ‘stiff peaks’ for filling and frosting—2 cups cream feels like a lot but the proportions might be off? Mine didn’t set great after chilling.
The ratios for the filling/frosting feel a bit off? I ended up with extra whipped cream, but not enough chocolate flavor. I added more cocoa and it was better.
Eh, wasn’t that impressed. The taste was okay but not what I expected. Kinda dry too. 2 stars.
Tried making this but the cake turned out too dry. Any tips?
Yum! You can never go wrong with chocolate and cream. This is a fun dessert!
350°F for 12-15 minutes seems a little short to me—my sheet pan cakes take longer. Anyone else have to bake 18-20 minutes?
I’ve done this and 12–15 mins is usually enough. If yours are thicker, try baking 2–3 mins longer and look for that springy bounce.
Mine took closer to 18 minutes. I think it depends on how thin you spread the batter—mine was a bit more “scrapey” and thicker.
I tried it and mine cracked a bit, but honestly it still tasted amazing. Next time I’ll roll it a little sooner/looser and use more parchment control.
Omg same—mine cracked too, but that’s like the nature of roulades 😅 Yours still sounds perfect. Rolling a bit sooner and loos(er) makes a big difference.
I added some orange zest to the filling and it turned out pretty nice! 4 stars for that twist.
Just made it for friends—everyone asked for the recipe. Decorations are definitely the fun part, but even plain it still looks fancy.
That’s awesome! I love when it looks fancy even without the fancy decorations. Which garnish did you go with—shavings, berries, or both?
Followed it pretty much exactly. Mine came out a little cracked at the ends, but it still tasted amazing. Next time I’ll bake 12 minutes instead of 15.
Nice! Mine always cracks a bit too—rolling while it’s still warm (but not hot) helps a ton. Glad it tasted amazing.
I tried this and it was a disaster. The cake was too dry and the cream never held stiff peaks—maybe my cocoa powder was different or my eggs were old. Also 350°F feels wrong? Idk. Won’t try again.
I don’t know… 1/2 cup cocoa powder in the cake seems like a lot? Mine would taste super bitter if I mess up the sweetness. But maybe the filling balances it.
The cocoa-to-flour ratio seems a little cocoa-heavy? Might make it more dense, but maybe that’s the point for buche vibes.
Buche de Noel is such a vibe. This recipe is super clear, especially separating yolks/whites. I love that it’s not overly sweet either.
Ok, quick question: do you cool it completely before spreading the filling? I always end up with melted cream 😭
I made this for Christmas and everyone thought I bought it. The flavor is super chocolatey and the texture is surprisingly soft.
That’s such a win 😄 Sounds like a legit bakery-level buche. I’m impressed it stayed super soft!
This looks gorgeous and way more doable than I expected. The rolled-cake tip is clutch—mine usually cracks but rolling it with parchment while cooling helped a lot. The chocolate frosting vibe is perfect for the holidays.
My whipped cream never holds stiff peaks unless I’m using really cold cream and clean bowls. Did you mean stiff peaks for both parts or just frosting?
This looks legit—rolled sponge cakes always feel fancy. I love that it’s simple ingredients and still turns into a real showstopper.