Directions: |
Directions:Mix flour, baking powder, cocoa and salt together.
Beat egg whites until stiff but moist. Add half the sugar, a little at a time, until egg white/sugar mixture is smooth and glossy. Set in refrigerator until ready to use.
Beat egg yolks until thick and lemon colored. Add remaining sugar and vanilla. Continue beating until very thick. Slowly add water, stirring constantly. When all the water is incorporated, gently fold in the beaten egg whites. Gradually fold in the dry ingredients.
Line a shallow oblong pan (15-1/2 x 10-1/2 x 1) with waxed paper or parchment, making certain both sides of the paper have been sprayed with Pam or buttered. Pour cake ingredients into the pan, and bake in a moderate oven, 375º for 15-20 minutes. Immediately remove from oven, loosen cake from sides of pan, and invert cake onto a clean dish towel which has been liberally sprinkled with powdered sugar. Quickly remove paper, and trim off any crisp cake edges. Beginning at the short end of the cake, roll towel and cake together. Cool on rack.
While cake cools, make filling and frosting.
Filling: Add unflavored gelatin to cold water in small saucepan. Stir over medium heat until dissolved. Remove from heat and cool slightly. Combine with 1 c. heavy cream, 1/2 t. vanilla and 1/4 c. confectioner's sugar. Beat all together until filling holds soft peaks. Chill 1/2 hour.
Frosting: Melt unsweetened chocolate and add 3 T. hot water. Stir together until thick and smooth. Remove from heat. Blend in 1 c. confectioner's sugar. Add 1/4 c. soft butter, then 1 c. additional confectioner's sugar. Add 1 unbeaten egg and 1 t. vanilla. Beat until smooth.
Unroll the cake and spread with the filling. Reroll again, frost, and decorate. Draw fork tines through frosting to resemble bark.
Optional: Add red and green maraschino cherries, or roll out little green gumdrops to make holly leaves and use half a candied cherry for the berry. Traditionally the French cut off a 2" slice of the roll, and attach it to the top of the cake, frosting well, and drawing striations on it, to resemble a knot on the log or where a tree branch once was. They also create candy truffles to resemble mushrooms and attached those around the base.
Immediately before serving, sift powdered sugar over entire cake to resemble powdery snow. |
Personal
Notes: |
Personal
Notes: Buche de Noel is the traditional French "Yule log cake". There are many versions, but this one is not only authentic, but also fairly easy. I used to bake one each year for my French students at Quartz Valley School. Obviously, the higher the quality of the ingredients, the better the results.
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This recipe for Buche de Noel is from