Bûche de Noël

Ingredients

• 2 cups heavy cream
• 0.5 cups confectioners' sugar
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 eggs yolks
• 0.5 cups white sugar
• 0.33 cups unsweetened cocoa powder
• 1.5 teaspoons vanilla extract
• 0.13 teaspoons salt
• 6 eggs whites
• 0.25 cups white sugar
• confectioners' sugar for dusting

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.

2. 2

   Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.

3. 3

   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.

4. 4

   Immediately fold yolk mixture into whipped egg whites.

5. 5

   Spread the batter evenly into the prepared pan.

6. 6

   Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.

7. 7

   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.

8. 8

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

9. 9

   Unroll cake, and spread filling to within 1 inch of the edge.

10. 10

    Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.

11. 11

    Enjoy!