Bûche de Noël

== Description ==
Yule Log. Buche de Noel (Yule Log) from Recipes Wiki—original source of recipe, licensed under the GNU Free Documentation License
== Ingredients ==
=== Bûche de Noël ===
* ¾ cup cake flour
* ¾ tsp baking powder
* ¼ tsp salt
* 5 each eggs
* ¾ cup sugar
* 1 tsp vanilla extract
=== Chestnut buttercream filling ===
* ½ cup sugar, superfine
* 1 each egg yolks
* 1 pinch salt
* 1½ tsp vanilla extract
* 2 tbsp heavy cream
* ½ cup butter
* 2 cup powdered sugar
* 30 each whole cooked chestnuts
* 2 tbsp butter
* 4 tbsp heavy cream
* ⅓ cup powdered sugar
=== Mocha silk frosting ===
* 1¼ cup powdered sugar
* 3 tbsp cocoa powder
* 2 tsp instant coffee
* 5⅓ tbsp butter
* 1½ tbsp corn syrup
* 1 tsp vanilla extract
* 2 tbsp heavy cream
==Directions==
=== Bûche de Noël ===
# Have ready: clean lint-free dish towel and cookie sheet larger than jelly roll pan.
# Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper.
# Bring eggs to room temperature and separate.
# Mix flour, baking powder, and salt; set aside.
# Beat yolks until thick and pale.
# Gradually add 6 tsp sugar, beating well after each addition.
# Mixture should fall in thick ribbon when beaters are lifted.
# Add vanilla and beat again.
# With clean dry beaters, beat egg whites until foamy.
# Gradually add remaining sugar, beating constantly, until whites stand in firm, glossy, moist peaks.
# Fold ⅓ whites into yolk mixture to lighten it, then fold remaining whites in too.
# Gradually fold dry ingredients into egg mixture; fold in gently but thoroughly.
# Spread batter evenly in prepared pan, making sure to get it into the corners.
# Put pan into oven immediately.
# Bake 10–12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake.
# Remove from oven; working quickly, cover jelly roll pan first with clean towel, then with inverted cookie sheet.
# Turn over pan, towel, and sheet to turn out cake.
# Remove jelly roll pan; peel off wax paper.
# Slide towel and cake onto counter; cake is wrong side up.
# Cut off any crisp edges, fold one end of towel over short end of cake, and roll cake in towel.
# Place rolled cake seam side down on wire rack or cookie sheet to cool completely.
=== Chestnut buttercream filling ===
# Combine sugar, egg yolk, salt, vanilla, and cream; beat for 8 minutes at medium speed.
# Without washing beaters, cream butter until light.
# Add yolk mixture a little at a time, beating well after each addition.
# Gradually add powdered sugar, beating well after each addition.
# Set basic buttercream aside.
# Purée chestnuts with butter, cream, and powdered sugar.
# Stir chestnut puree into buttercream, blending thoroughly.
# If necessary, thin with a little more cream to bring to very spreadable consistency.
=== Mocha silk frosting ===
# Powder instant coffee by placing in plastic bag and crushing with rolling pin.
# Mix together sugar, cocoa, and coffee.
# Add remaining ingredients and beat for 1 minute at medium speed.
# If necessary, add a little more cream to make frosting easy to spread.
=== Putting it all together ===
# Unroll cooled cake, leaving it on towel; don't worry about the cake looking deflated, it will perk up soon.
# Spread ½ cup frosting evenly over cake, all the way to the edges.
# Spread 2 cups filling over thin layer of frosting, pushing generous amount into curved end.
# Roll up again, without towel but using it to help roll.
# Place cake, seam side down, on cake plate or tray.
# Remove any excess filling from ends and seam edge.
# Refrigerate for 1 hour to firm filling.
# Trim and discard (or eat!) a thin slice from one end of chilled cake; cut and reserve wedge from other end.
# Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole".
# Frost entire cake with remaining frosting, building frosting up around sides of "knothole" do not cover knothold top! work frosting as far under roll as possible.
# Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark.
# Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations.
# Keep cake refrigerated until serving; it is much easier to slice when cold and firm.
# Before serving, surround cake with holly and cranberries.
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Category:Cake Recipes
Category:Christmas