Buche de Noel Recipe – French Special

Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whisk together 2 cups heavy cream, ½ cup confectioners’ sugar, ½ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until the mixture is thick and stiff. Refrigerate this mixture.

In another large bowl, use an electric mixer to beat 6 egg yolks with ½ cup white sugar until the mixture becomes pale, light, and frothy. Blend in  cup unsweetened cocoa powder, 1 ½ teaspoons vanilla extract, and a pinch of salt.

In a separate large glass bowl, using clean beaters, whip 6 egg whites until they form soft peaks. Gradually add ¼ cup white sugar, continuing to beat until the whites form stiff peaks.

Gently fold the yolk mixture into the whipped egg whites until well combined.

Spread the batter evenly into the prepared jellyroll pan.

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.

Dust a clean dish towel with confectioners’ sugar. Run a knife around the edge of the pan, then turn the warm cake out onto the sugared towel. Remove and discard the parchment paper.

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

Carefully unroll the cake, then spread the chilled filling evenly over the surface, leaving about 1 inch of the edges uncovered.

Roll the cake back up with the filling inside. Place it seam side down onto a serving plate, then refrigerate until ready to serve.