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Catholic Recipe: Yule Log

    INGREDIENTS

  • 5 eggs, separated
  • 2 cups sifted confectioners' sugar, divided
  • 4 tablespoons cocoa, divided
  • 1 cup butter
  • 2 teaspoons strong coffee
  • 2 cups heavy cream, whipped
  • Details

  • Serves: 10
  • Prep Time: 1 hour, and chilling time
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Buche de Noel

DIRECTIONS

Beat egg yolks until thick and lemon-colored. Add 1 cup sugar, 3 tablespoons cocoa; beat until blended. Beat egg whites until stiff peaks form. Fold white and yolk mixture together carefully. Pour into wax-paper-lined 15/2 x 10 1/2 x 1-inch jelly-roll pan. Bake 12-15 minutes at 350°. Turn cake out on clean towel dusted with confectioners' sugar. Remove paper. Trim crusts. Roll tightly in towel, starting with 10-inch side. Cool.

Frosting: Cream butter. Add 1/2 cup confectioners' sugar, coffee, 1 tablespoon cocoa. Beat until fluffy.

Fold remaining 1/2 cup sugar into whipped cream carefully. Unroll cake. Spread cake with 3 tablespoons frosting. Spread all whipped cream on top of frosting. Reroll cake tightly. Frost outside with remaining frosting. Chill. Yield, 10 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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