Prep Time::45 mins
Cook Time::15 mins
Additional Time::30 mins
Total Time:: 1 hr 30 mins
Servings::12
Yield::1 bûche de Noël
Ingredients
2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
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
¼ cup white sugar
confectioners' sugar for dusting
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15-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.
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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.
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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.
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Immediately fold yolk mixture into whipped egg whites.
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Spread the batter evenly into the prepared pan.
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Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
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.
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Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
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Unroll cake, and spread filling to within 1 inch of the edge.
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Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
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Enjoy!
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Editor’s Note
The Allrecipes magazine version of this recipe uses 1/3 cup powdered sugar and 1/4 cup cocoa powder in the filling.