White Buche de Noel

By mamacasma

Ingredients

• Cake:
• 1/2 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• pinch of salt
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 plus 1/3 cup granulated sugar
• 4 egg yolks
• 1/2 teaspoon almond extract
• Confectioners' sugar
• Filling and Frosting:
• 1 cup milk
• 1 cup heavy cream
• 1 box (1 ounce) sugar-free white chocolate–flavored instant pudding mix
• Cocoa powder, for dusting (optional)

Details

Servings 12
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Heat oven to 375 degrees F. Coat a 15 x 10 x 1-inch baking pan with nonstick spray. Line with waxed paper. Coat paper.

2. Cake. Sift flour, nutmeg and salt.

3. Beat egg whites and cream of tartar in large bowl until frothy. Gradually beat in 1/4 cup granulated sugar; beat until stiff peaks form. Set aside.

4. With mixer on high, beat yolks in second bowl with 1/3 cup sugar until thick and lemon-colored, 5 minutes. Beat in extract. Fold flour mixture into yolks. Fold yolk mixture into
whites. Spread evenly into pan.

5. Bake at 375° for 14 to 15 minutes, until center springs back when gently pressed. Sift confectioners' sugar over kitchen towel. Invert cake onto towel; remove pan and paper. Starting from long side, roll cake up inside towel. Cool, seamside down, on wire rack.

6. Prepare Filling and Frosting. Combine milk, heavy cream and instant pudding mix. Beat on high speed for 2 minutes, until thickened.

7. Unroll cake. Spread with half of the frosting. Reroll cake without towel. Cut ends off cake, using parallel diagonal cuts. Reserve ends to use as knots. Place cake, seamside down, on serving plate. Place knot on each side of log. Spread remaining frosting over log and knots, leaving all ends exposed. Dust with a little cocoa powder, so log resembles a birch tree, if desired.