Buche De Noel Recipe - Cooking Index
Buche De Noel Recipe - Cooking Index
| 6 | Eggs | |
| 1 | Salt | |
| 1 cup | 198g / 7oz | Granulated sugar |
| 1 | Vanilla extract | |
| 1 cup | 62g / 2.2oz | Cake and pastry flour |
| 1 | Fruit jelly or jam | |
| 1 teaspoon | 5ml | Baking powder |
Beat eggs until foamy, then beat in sugar.
Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches.
Spread with wax paper, grease paper, then sprinkle with flour.
Pour batter into prepared pan and bake in oven preheated to 400F until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar.
Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack.
Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar.
Source:
Bubble Room Restaurant on Florida's Captiva Island
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