Cakes, Pastries & Pies > Christmas > France > Buche de Noel >
Buche de Noel
French Yule Log
1 pint heavy whipping cream
1/2 C confectioners' sugar
1/2 C unsweetened cocoa powder
1 tsp. vanilla
6 egg whites
1/4 C white sugar
6 egg yolks
1/2 C white sugar
1/3 C unsweetened cocoa powder
1/2 tsp. vanilla
1/8 tsp. salt
3 TBS confectioners' sugar
Parchment paper
In a medium-sized bowl, combine the heavy cream, confectioners' sugar, cocoa powder and vanilla. Whip until the mixture is stiff and thick; refrigerate until needed. In a large mixing bowl, beat the egg whites until foamy. Gradually add 1/4 C white sugar, continuing to beat until the whites form stiff peaks. In a separate bowl, whip the egg yolks at high speed, while gradually adding the remaining sugar. Whip until the yolks are thin and pale. Reduce speed and add the cocoa powder, vanilla and salt. Fold the yolk mixture into the egg whites until the mixture is uniform. Spread evenly into a 10 X 15" jellyroll pan lined with parchment paper. Bake for twelve to fifteen minutes at 375-degrees F, or until the cake springs back when touched lightly.
Dust a clean tea towel with confectioner's sugar. Run a knife or spatula around the edge of the jellyroll pan; turn warm cake out onto the tea towel. Remove parchment paper from the bottom of the cake. Beginning at the short edge of the cake, roll the cake up with the towel. Then unroll the cake and spread the filling out to 1" from the edge. Using the towel, roll the cake up with the filling inside. Set on a serving plate seam-side down; refrigerate until ready to serve. Dust with confectioners' sugar just before serving.
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