Yule Log

By Meghan

Ingredients

• 6 eggs whites (room temp)
• 3/4 cup sugar
• 6 egg yolks
• 1/3 cup unsweetened cocoa
• 1.5 teaspoon vanilla
• dash salt
• confect. sugar
• Filling;
• 1/5 cups heavy cream
• 1/5 cup confect sugar
• 1/4 cup unsweetened cocoa
• 2 tsp. instant coffee
• 1 tsp vanilla

Preparation

Step 1

Grease bottom of 15.5x10.5x1 jelly pan, line with wax paper and grease lightly. Preheat oven to 375. In a large electric mixing bowl at high speed beat egg whites until soft peaks form when beater is raised.

Add 1/4 cup sugar, 2 tablespoons at a time beating stiff peaks. With same beaters beat egg yolks at high speed, adding remaining 1/2 cup sugar 2 tablespoons at a time. Beat until very thick about 4 minutes.

At low speed beat cocoa, vanilla and salt until smooth. With wire whisk or rubber scraper, using an under/over motion. Gently fold the cocoa mix into the beaten egg whites until blended.

Spread evenly into pan. Bake 15 minutes until surface springs back gently when pressed with finger tips. Sift confect. sugar in a 15x10 rectangle on clean linen towel. Turn cake out onto sugar, lift off pan, peel paper off cake.

Roll up jelly roll fashion starting with short end towel and all. Cool completely on rack seam side down. at least 1/2 hour.

Make filling- combine ingredients in medium bowl. Beat with mixer until thick then refrigerate.

Unrool cake, spread filling 1 inch from edge-reroll. Place seam side down on plate, cover loosely with foil.

Refrigerate one hour before serving. Sprinkle with confect. sugar and decorate.