Bûche de Noël

Ingredients

• heavy cream (2 cups)
• confectioners' sugar (0.5 cup)
• unsweetened cocoa powder (0.5 cup)
• vanilla extract (1 tsp)
• egg yolks (6 )
• white sugar (0.5 cup)
• unsweetened cocoa powder (0.333 cup)
• vanilla extract (1.5 tsp)
• salt (0.125 tsp)
• egg whites (6 )
• white sugar (0.25 cup)
• confectioners' sugar (0 )

Instructions

1. Preheat the oven to 375°F (190°C). Line a 10x15-inch jellyroll pan with parchment paper.
2. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
3. Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
4. Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
5. Fold yolk mixture into whipped egg whites immediately.
6. Spread the batter evenly into the prepared pan.
7. Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
8. 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 and discard parchment paper.
9. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
10. Unroll the cake, and spread the filling to within 1 inch of the edge.
11. Roll the cake up with the filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 276
• fat: 18 g
• sats: 10 g
• carbs: 28 g
• fibre: 2 g
• protein: 5 g
• salt: 0 g