Burning of Yule logs was a tradition dating back to ancient times and was thought to keep evil spirits away. One commonly told story about how the burning of a yule log was transformed into the current tradition of making and eating a yule log cake is that Napoleon prohibited citizens in Paris from using their fireplaces during the winter months. Supposedly cool air coming through the chimney caused health problems. This ban on the use of fireplaces resulted in French bakers creating an alternative; the yule log cake. These cakes were made to look like a real logs and they became an instant success. It is now a long established tradition in France and other countries that celebrate Christmas.http://www.buzzle.com/articles/buche-de-noel.html

A Yule log cake is also known as Bûche de Noël. The log typically consists of a yellow sponge cake covered and filled with chocolate buttercream. As is the case with most long standing holiday traditions, there are several popular variations for the filling of a yule log cake; however the outside of the cake is usually chocolate because it is supposed to resemble a real log. The yule log cake is often decorated with meringue mushrooms.

The cake part of the yule log is typically made from either a sponge or genoise cake.

1. Preheat oven to 375 degrees.
2. Grease the bottom of the jelly roll pan.
3. Line the pan with wax or parchment paper.
4. Grease the paper.
5. Using the electric mixer, beat the egg whites at a high speed until soft peaks form.
6. Add 1/4 cup of sugar, 2 tablespoons at a time. Beat until stiff beaks form. Set aside bowl.
7. In a separate bowl, beat the egg yolks at a high speed while adding 1/2 cup of sugar, 2 tablespoons at a time. Beat until mixture is very thick. Approximately 4 minutes.
8. At a low speed, beat the cocoa, vanilla and salt into the egg yolk mixture. Mix until smooth.
9. With a wire whisk or rubber spatula, gently fold the cocoa mixture into egg whites until blended.
10. Spread mixture evenly into the pan.
11. Bake in the preheated oven for 15 minutes or just until the surface springs back when pressed gently.
12. Sift confectioners' sugar in a 15 x 10 inch rectangle on a clean tea or linen towel.
13. Turn cake out of the pan and onto the sugar-covered towel.
14. Peel the wax or parchment paper off the cake.
15. Starting with the short end, roll the cake up like a jelly roll with the towel.
    • The towel is used to prevent the cake from sticking to itself while it cools. You will unroll the cake later to insert the filling.
16. Let the rolled-up cake cool completely seam side down on a cooling rack.

The filling is usually a buttercream frosting, it can be made before or after the cake has been put in the oven. Just be sure that your cake has had time to cool before coating it with the filling.

1. Combine all the ingredients in a bowl.
2. Beat with mixer until thick.
3. Chill until ready for use.

After the cake is cooled and the filling is chilled, it's time to assemble the log!

1. Unroll the cake.
2. Spread the filling over the cake stopping 1 inch from each edge.
3. Lay the cake a sheet of parchment paper and re-roll the cake. (No towel this time!)
4. Place seam side down on a plate.
5. Cover loosely with foil or plastic wrap.
6. Chill in the refrigerator for at least 1 hour.
   • You can make and freeze your yule log for up to one week before serving. Wrap tightly in foil before freezing, and allow to thaw for at least 1 hour before serving.

• There are a number of ways to decorate the yule log. Some recipes simply call for a light dusting of confectioners' sugar. Others suggest creating a chocolate buttercream icing, which more closely resembles bark, or making marzipan mushrooms or meringue mushrooms to dot along the side of your log. Here are a few decorating suggestions:

• • Food Network: Chocolate Yule Log with Forest Mushrooms, this recipe suggests using chocolate candy kisses and mini-marshmallows as mushrooms growing around your log. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29375,00.html

• • MarthaStewart.com: Meringue Mushrooms and Chocolate Ganache Icing. Martha Stewart recommends making mushrooms out of meringue and using a small spatula to create bark-like etchings in a thin layer of ganache icing.http://www.marthastewart.com/recipe/meringue-mushrooms?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food http://www.marthastewart.com/recipe/chocolate-ganache-icing?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food

• • Epicurious.com suggests using candied cranberries and actual pine twigs as garnish.http://www.epicurious.com/recipes/food/views/1089 Caramel-Orange Bûche de Noël