Text and photos by Chef Joey
BUCHE DE NOEL
This is my favorite cake ever – been making them for years!!!
2 cups heavy cream
½ cup confectioners sugar
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
confectioners’ sugar for dusting
Whip the egg whites until fluffy.
Mix the egg yolks with sugar and 1/3 cup cocoa until fluffy …
… fold in the whites spread on to a 10 x 15 cookie sheet.
Spread the batter evenly into the prepared pan.
Dust a clean dish towel 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.
Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Dust with confectioners’ sugar before serving.