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
|
CHOCOLATE BUTTER CREAM In bowl, beat until good spreading consistency:
2 cups confectioners' sugar |
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.