Can someone help me with a recipe for a Christmas Log cake?

Buche De Noel (Christmas Log Cake)

Yield: 16 Servings

Ingredients

----------------------------------CAKE------------------------------------

1 c cake flour, sifted

1/4 ts salt

1 ts baking powder

4 egg

1 c sugar

1/4 c ; water

1 tb lemon juice

---------------------------MERINGUE MUSHROOMS-----------------------------

2 egg white

1/4 c cream of tartar

1/4 c sugar

1 cocoa, powdered

------------------------------BUTTER CREAM--------------------------------

1 c butter, sweet; softened

3 egg yolk

----------------------------------ICING-----------------------------------

1 tb espresso, powdered

1 tb milk

3 c sugar, confectioners; sifted

1 food coloring, green

Instructions

Grease a jelly roll baking sheet. Line with parchment paper. Grease

the parchment paper. Sift dry ingredients together. Beat eggs at

high speed about 5 to 10 minutes. Add sugar by tablespoonfuls.

Continue beating until the butter is very thick. Then add lemon juice

and water. Fold in dry ingredients in four stages, 1/4 cup at a time.

Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or

until the sponge springs back when tested. Sift powdered sugar onto

the sponge. Turn cake out onto a clean tea towel. Remove parchment

paper. Trim edges of the sponge if they are crispy. Roll up gently,

leaving towel inside, while still warm. Let cool. Beat egg whites,

and when foamy add the cream of tartar. When soft peaks form,

gradually beat in the sugar. Beat until meringue is stiff and

glossy. Pipe meringue through a pastry bag, making and equal number

of stems and caps to resemble small mushrooms. Bake mushroom pieces

at 250 F. about 45 minutes. When cool, glue them together with

butter cream icing and dust lightly with cocoa in a fine strainer.

Beat egg yolks and butter together until smooth. Add coffee and

milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3

cup to 1/2 cup of the frosting with green food coloring for the ivy

decoration. TO ASSEMBLE: Unroll cooled sponge, remove towel, spread,

cake with butter cream icing. Roll up. Cut off at a diagonal, a 2"

slice. This is the tree stump. Frost the outside, then add the stump

and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake

very lightly with powdered sugar, to simulate snow. Keep in

refrigerator. Cut with serrated knife.

The Christman Log Cake is also known as Buche de Noel.

It is chocolate (although I once made a mini vanilla one

and placed alongside the chocolate one for a friend who

couldn't each chocolate, poor guy). It's basically a cake

rolled up like a jelly roll and you decorate like a log with

bark, making the frosting look rough like bark. Buche de

Noel was traditionally a big log that was burned in the fire-

place for the holiday so this cake is made to resemble it.

I also made little colored candy leaves of holly and berries

to decorate the cake and dusted it with powdered sugar

to look like snow. My recipe comes from The New Double-

day Cookbook (page 805 in my book but it's pretty old).

It's a complicated recipe but beautiful when finished. It takes several hours to make.

1/2 c. flour

1/4 c. unflavored cocoa powder

1 tsp. baking powder

1/4 tsp. salt

4 eggs, room temperature

3/4 c. sugar

2 tsp. vanilla

Whipped cream

Mix eggs, sugar and vanilla. Beat at high speed until thick and light; approximately 10 minutes. Fold in dry ingredients. Bake in a 15 x 10 inch jelly roll pan lined with wax paper and greased at 350 degrees for 20-25 minutes. Remove from oven and loosen sides of pan.

Turn out onto clean towel sprinkled with confectioners' sugar. Peel off wax paper - trim edges and cool 5 minutes. Roll up cake in towel for at least 1 hour. Unroll and spread with whipped cream. Roll up again. Place on serving dish. Frost with chocolate frosting. Run tines of fork length of log for bark effect. Cut in crosswise slices

Try this - it tastes delicious!

http://www.waitrose.com/christmas/food/recipe/cour...