Buche de Noel

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate. Dotdash Meredith Food Studios

2 . Stage

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color, light and frothy. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. Dotdash Meredith Food Studios

3 . Stage

In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Dotdash Meredith Food Studios

4 . Stage

Immediately fold the yolk mixture into the whites. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

5 . Stage

Spread the batter evenly into the prepared pan. Dotdash Meredith Food Studios

6 . Stage

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.

7 . Stage

Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Dotdash Meredith Food Studios

8 . Stage

Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes. Dotdash Meredith Food Studios

9 . Stage

Unroll the cake, and spread the filling to within 1 inch of the edge. Dotdash Meredith Food Studios

10 . Stage

Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dotdash Meredith Food Studios

11 . Stage

Enjoy! DOTDASH MEREDITH FOOD STUDIOS