Yule Log (Buche De Noel) Mccall’s Cooking School Recipe

Ingredients

• 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
• 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
• candied cherry
• angelica

Instructions

1. Grease the bottom of a 15x10x1 jelly roll pan, lining it with waxed paper, and grease it slightly again.
2. Preheat the oven to 375 degrees Fahrenheit.
3. In a large electric mixer bowl, beat 6 egg whites at high speed until soft peaks form when the beaters are slowly lifted.
4. Gradually add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form when the beaters are slowly lifted.
5. In the same bowl, beat 6 egg yolks at high speed, adding the remaining 1/2 cup sugar, 2 tablespoons at a time; beat until the mixture is very thick, about 4 minutes.
6. At low speed, incorporate 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and a dash of salt, mixing just until smooth.
7. Gently fold the cocoa mixture into the egg whites using a wire whisk or rubber spatula until no egg whites are visible.
8. Spread the mixture evenly in the prepared pan.
9. Bake for 15 minutes, or until the surface springs back when gently pressed with a fingertip.
10. Sift confectioners’ sugar in a 15×10 rectangle on a clean linen towel.
11. Turn the cake out onto the sugar, remove the pan, and peel the paper off the cake.
12. Roll the cake up jelly-roll-fashion, starting with the short end, towel and all.
13. Cool completely on a rack, seam side down.
14. To make the filling, combine 1 1/2 cups heavy cream, 1/2 cup confectioners’ sugar, 1/4 cup cocoa, 2 teaspoons instant coffee, and 1 teaspoon vanilla extract in a medium bowl, beating until thick and chilling afterward.
15. To assemble, unroll the cooled cake, spread the filling to 1 inch from the edge, then reroll it.
16. Place the cake seam side down on a plate and cover loosely with foil, chilling it for at least 1 hour before serving.
17. To serve, sprinkle the yule log with confectioners’ sugar and decorate with red candied cherries and green angelica leaves. If angelica is unavailable, cut up green candied cherries can be a great substitute.