Directions: |
Directions:Cake: Heat oven to 375º. Line jelly roll pan with waxed paper. Grease and flour the waxed paper. In a small bowl beat eggs on high speed until very thick and lemon colored (about 5 min.). Pour eggs into a larger bowl and gradually beat in 1 c sugar. Beat in the milk and vanilla on low speed. Gradually add flour, baking powder, and salt. Beat just until batter is smooth. Pour into prepared pan, spreading batter into the corners. Bake until wooden pick inserted in the center comes out clean (12-15 minutes) and cake springs back in the center when touched with a finger.
Loosen the cake from edges of the pan. Immediately invert pan onto a dish towel generously sprinkled with powdered sugar (preferably a non-terry cloth towel). Carefully, using a butter knife as a guide, loosen and remove the wax paper. Trim any stiff edges if necessary. While hot, roll cake in the towel from the narrow end. Cool on a wire rack seam side down, at least 30 minutes.
Filling: Mix sugar and coffee in small bowl. Beat until stiff. Unroll cake and spread whipped cream mixture over cake. Do not go all the way to the edges. Roll up the cake without the towel and place on a serving dish seam side down.
Frosting: Mix cocoa and butter. Stir in powdered sugar. Beat in vanilla and hot water (brandy) until spreading consistency. (Frosting may require additional water/brandy to make it the proper spreading consistency.)
Finally: Frost entire cake (including sides). Using tines of fork, mark frosting to resemble bark. Decorate with holly or small ornaments
Optional cake (more sponge cake consistency)
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This recipe for Buche de Noel (French Yule Log) is from