Buche De Noel

Cooking-Time: 15 mins

Ingredients:

• 2 cups heavy cream 
• ½ cup confectioners' sugar 
• ½ cup unsweetened cocoa powder 
• 1 teaspoon vanilla extract 
• 6 egg yolks 
• 1/3 cup unsweetened cocoa powder 
• 2 teaspoons vanilla extract 
• 1 pinch salt 
• 6 egg whites 
• ½ cup + ¼ cup white sugar

METHOD

Preheat oven to 190C

Line a jelly roll pan with cooking paper. 

In a big bowlput: whip cream with confectioners' sugar, cocoa, vanilla until thick and stiff. 

Refrigerate.

In a big bowl: beat egg yolks with 1/2 cup sugar until thick and pale. 
Blend in 1/3 cup cocoa, vanilla, and salt. 

In a big bowl bowl: whip egg whites to soft peaks, add 1/4 cup sugar, and beat.
Immediately fold the yolk mixture into the whites.

Bake for 12 to 15 minutes. 

Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. REmove the paper

Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place into a serving plate. Refrigerate.