Catholic Recipe: Yule Log
Also Called: Buche de Noel
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 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965