Here is my recipe for Buche de Noel. It is always a favorite and good for a small group of 8 to 10.
- Separate 5 eggs with whites in one bowl and yolks in another.
- Beat the egg whites with mixer at high speed until soft peaks form; add
1t lemon juice and 1 t (teaspoon) vanilla; continue beating until stiff peaks form.
- Beat the egg yolks at high speed until thick; reduce to low and beat in
3/4 C (cup) confectioners’ sugar.
- Gently fold yolk mixture into egg white mixture; then fold in 3/4 C
sifted flour and 1/4 t salt.
- Line bottom of a 15 x 10-inch jelly roll pan (i.e. cookie sheet with
sides) with waxed paper; grease and flour paper.
- Pour cake batter into pan and spread evenly.
- Bake at 400 degrees (F) for 8 to 10 minutes until toothpick comes out clean.
- Sprinkle 2 T confectioners’ sugar on another piece of waxed paper. When
cake is done, immediately loosen edges of cake from sides of pan; place
sugared paper onto cake and invert. Roll up the cake as you peel off waxed
paper that you cooked the cake on. Let cake cool on a rack. After
cooling, it can be refrigerated or frozen.
- On the day you serve, bring cake to room temperature and unroll to fill
with 8 oz whipping cream that has been beaten with sugar to taste.
- Frost with dark chocolate frosting. Score frosting with a fork to make
it looks like a branch of a tree and decorate with evergreen branches.