Photo of Bûche de Noël by WW

Bûche de Noël

Points® value
Total Time
52 min
30 min
22 min
A regular Bûche de Noël may make you reach for the panic button. This cake uses a sweetened raspberry cream filling and meringue topping instead of buttercream.


Raw egg

6 large, separated

Cake flour

½ cup(s)


½ cup(s)

Vanilla extract

1 tsp(s)

Orange zest

1 tbsp(s)

Unsweetened orange juice

2 tbsp(s)

Powdered sugar (confectioner's)

2 tbsp(s)

Neufchâtel cheese

8 oz


½ cup(s), seedless raspberry

Heavy whipping cream

¾ cup(s)

Egg whites

4 serving(s), large


1 tbsp(s)


½ cup(s)


  1. In another bowl with mixer on medium speed, beat whites until frothy. Beat in 1/3 cup white sugar, a tablespoon at a time, until stiff and glossy. Stir in extract, zest and juice.
  2. Fold egg white mixture into yolks, one third at a time. Spread in prepared pan. Bake until golden brown, 12 minutes, or until cake springs back in middle when lightly touched. Dust with powdered sugar; invert cake on towel; peel off paper. Roll from long side in tea towel.
  3. For filling, in bowl with mixer on medium speed, cream Neufchãtel until smooth. Add jam, beating until combined. In another bowl with mixer on medium-high, whip cream until soft peaks form.
  4. Fold cream into raspberry mixture, one third at a time. Unroll cake, spread with raspberry mixture and re-roll. Place parchment on baking sheet and move filled cake to sheet, seam-side down. Cut triangular piece off one end of roll. Position piece against cake to form tree branch.
  5. For topping, heat oven to 425°F. In small bowl whisk 1/2 cup white sugar and cornstarch. In bowl with mixer on medium beat whites until frothy. Add sugar mixture 1 tablespoon at a time. Beat until stiff and glossy. Cover cake with meringue, dust with powdered sugar. Bake until edges of meringue begin to lightly brown, 10 minutes. Serve at room temperature.