Yule Log (buche De Noel) Mccall's Cooking School
Ingredients:
Servings:
10 Servings Size
6 egg whites, room temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 dash salt
confectioners' sugar
FILLING
1 1/2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract
TO DECORATE
candied cherry
Change Measurements: US | Metric
Directions:Prep Time: 20 mins
Total Time: 35 mins
1 Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
2 Preheat oven to 375.
3 In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
4 Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
5 With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
6 At low speed, beat in cocoa, vanilla, salt, just until smooth.
7 With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
8 Spread evenly in pan.
9 Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
10 Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
11 Turn cake out on sugar; lift off pan; peel paper off cake.
12 Roll up cake jelly-roll-fashion, starting with the short end towel and all.
13 Cool completely on rack, seam side down.
14 FILLING: Combine ingredients in medium bowl.
15 Beat with electric mixer until thick; chill.
16 TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
17 Place, seam side down, on plate.
18 Cover loosely with foil.
19 Chill at least 1 hour before serving.
20 TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves".
If you can't find angelica, use cut up green candied cherries.
21 NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil.
Let stand at room temperature for 1 hour before serving.