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