Text and photos by Chef Joey

BUCHE DE NOEL

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This is my favorite cake ever – been making them for years!!!

Ingredients:

2 cups heavy cream

½ cup confectioners sugar

1 teaspoon vanilla extract

Cake part:

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.

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Mix the egg yolks with sugar and 1/3 cup cocoa until fluffy …

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… fold in the whites spread on to a 10 x 15 cookie sheet.

Spread the batter evenly into the prepared pan.

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

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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.

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Remove and discard parchment paper.

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

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Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving.

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Dust with confectioners’ sugar before serving.

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Merry Christmas!!🌲🌲🌲🌲❤