Recipe: Bouche de Noel

BUCHE DE NOEL


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Categories: Cakes
Yield: 4 servings

6 ea Eggs 1 pn Salt
1 c Granulated Sugar 1 ds Vanilla Extract
1 c Cake and pastry flour 1 ea Fruit Jelly or Jam
1 ts Baking powder

Beat eggs until foamy, then beat in sugar.
Sift flour, baking powder and salt together and beat into egg mixture.
Blend in vanilla.
Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease
paper, then sprinkle with flour. Pour batter into prepared pan and bake in
oven preheated to 400 degrees until cake springs back when pressed with
finger, 10 - 20 minutes.
Turn cake out onto tea towel sprinkled with icing sugar. Roll up the
shorter side, using towel to push cake into place, then unroll, trim off
crisp edges, spread with jelly or jam, and roll up. Let cool on rack.
Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha
icing and the log sprinkled as desired with icing sugar.
From The Gazette 90/12/19.

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