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Buche de Noel (Yule log)




  • 4 eggs separated
  • 1 2/3 cups sugar
  • 1/2 teaspoon vanilla
  • 1 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Icing sugar
  • 6 tablespoons dark rum
  • 2/3 cup water
  • 4 egg yolks
  • 1 cup butter, softened
  • 2 squares unsweetened chocolate, melted
  • 1 teaspoon instant coffee powder


  • Beat egg whites until soft peaks form.
  • Gradually add 1/2 cup sugar beating until egg whites stand in stiff peaks.
  • In separate bowl beat 4 egg yolks until thick and lemon-colored.
  • Gradually add 1/2 cup sugar beating constantly then stir in vanilla.
  • Gently fold egg-yolk mixture into whites.
  • Sift together flour, baking powder and salt over top of egg mixture and fold in gently.
  • Spread mixture evenly in greased and floured 15-by-10-by-1-inch jelly roll pan.
  • Bake at 375 degrees for 10 to 12 minutes, or until top springs back when lightly touched.
  • Loosen edges of cake and immediately turn out on kitchen towel that has been liberally sprinkled with icing sugar then sprinkle evenly with 2 tablespoons rum.
  • Roll up cake, starting at long side then cool
  • Meanwhile in a small saucepan combine remaining 2/3 cup sugar and water then bring to a boil and cook to soft-ball stage.
  • Beat 4 egg yolks until thick and lemon colored.
  • Very gradually add hot syrup, beating constantly until mixture is completely cool.
  • Beat in the softened butter 1 tablespoon at a time.
  • Add chocolate, instant coffee powder and remaining rum and continue beating until thick.
  • Unroll cake and spread evenly with half of the filling then roll up starting at the long side.
  • Cut a 4-inch piece from end of roll, cutting on the diagonal. On a serving platter place 4-inch piece along side of large roll at an angle to resemble a log.
  • Frost with remaining filling. Mark frosting with times of fork to resemble tree bark. Decorate with colored tubes of icing for vines and berries.

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