Yule Log (Buche de Noel)
Bonnie Hunter, Pembroke, ME
BHQM Newsletter Issue #11

Grease 10 ½" x 15 ½" jelly roll pan; line bottom of pan with waxed paper; grease and flour paper.  Preheat oven 400°.

1.  In large bowl with mixer on high speed, beat until soft peaks form:
                       5 egg whites (save yolks)

             Gradually sprinkle in and beat until stiff peaks form:
                        ½ cup confectioners' sugar 

2.  In small bowl with mixer at high speed, beat until thick: 
                        5 egg yolks           

      At low speed, beat the following into the yolks, occasionally scraping bowl: 
                        ½ cup confectioners' sugar
                        3 Tbsp. cocoa

3.  Fold yolk mixture into whites.  Spread batter in pan.  Bake 15 minutes.

 4.  Sprinkle cotton tea towel with some cocoa.  Invert cake onto towel; peel off paper.  Starting at narrow end, roll cake with towel, jelly-roll fashion; place seam-side down on rack to cool.

 5.  Meanwhile prepare: 

MOCHA FILLING

In small bowl with mixer at medium speed, beat until stiff peaks form:

1 cup heavy or whipping cream
¼ cup confectioners' sugar
¼ cup cocoa
1 Tbsp. instant coffee granules 

 

CHOCOLATE BUTTER CREAM

In bowl, beat until good spreading consistency: 

2 cups confectioners' sugar
4 Tbsp. butter, softened
2 Tbsp milk
1 tsp. vanilla extract
1 egg yolk
1 square unsweetened chocolate, melted

 6.  Unroll cake; spread top with filling.  Starting at same narrow end, roll cake without towel.  Place cake seam-side down on platter.  Spoon butter cream into decorating bag with large star tip; use to pipe lengthwise lines on roll.  Refrigerate.  Makes 14 servings.