Buche De Noel 2

Buche De Noel 2
Buche De Noel 2

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sponge Cake:

  • 3

    eggs

  • 1

    cup sugar

  • 1/3

    cup water

  • 3/4

    cup flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • Confectioners’ sugar

  • Frosting/Filling:

  • 2

    cups confectioners’ sugar

  • 1 1/4

    cups (2 1/2 sticks) softened butter

  • 2

    ounces bittersweet chocolate

  • 1

    teaspoon vanilla extract

Directions

Sponge Cake: Pre-heat oven to 375 degrees. Grease jelly roll pan or large cookie sheet. Line pan with waxed paper; grease and flour or spray with Pam. Beat eggs on high speed approx. 3-5 minutes until very thick and lemon-colored. On low speed, gradually beat in sugar. Blend in water and vanilla. Gradually add flour, baking powder and salt, beating until the batter is smooth. Pour batter into pan, spreading evenly. Bake 12-15 minutes until lightly brown. Sprinkle a large, clean cloth or kitchen towel with confectioners’ sugar. Invert cake over cloth and remove wax paper. Trim edges of cake. While cake is still hot, roll cake and cloth from the narrow end. Place cake and towel, seam side down, on a wire rack to cool. Frosting/Filling: Any type of filling may be used, but the frosting must be brown so that the cake looks like a log. Beat confectioners’ sugar and butter for approx. 3 minutes on medium speed until light and fluffy. Add chocolate and vanilla; beat until smooth. Unroll cake and spread half the frosting. Re-roll cake and place seam side down on serving plate. Frost entire cake with remaining of frosting, Run tines of a fork along the cake to resemble bark.

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