French Buche de Noel (Yule Log)
Ingredients
Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp. vanilla
¾ cup flour
1 tsp. baking powder
¼ tsp. salt
Wax paper or foil
Jelly Roll Pan
Filling (mix together)
½ pint heavy cream
½ cup confectioners sugar
2 tblsp. Unsweetened cocoa
½ tsp. vanilla
Chocolate Frosting
Melt 6 squares semi-sweet chocolate
½ cup butter
1 egg yolk
½ tsp. vanilla
1 tsp. brandy flavoring
Beat until smooth
Directions
- Heat oven to 375.
- Line pan with foil or parchment paper
- Beat eggs in mixing bowl on high about 5 minutes. Pour eggs in large bowl.
- Beat in sugar gradually.
- Beat in water on low speed.
- Add flour, baking powder and salt gradually until batter is smooth. Pour into pan.
- Bake until wooden pick inserted comes out clean 12-15 minutes.
- Loosen cake from edges. Invert on towel, remove paper trim and stiff edges if necessary.
- While still hot, roll cake and towel.
- Cool on wire rack, at least 30 minutes.
- When cake is cool, unroll and fill with cream filling and gently re-roll.
- Frost and decorate!
