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BUCHE DE NOEL

Buche de Noel image

Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.

Provided by TYRARACHELE

Categories World Cuisine Recipes European French

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups heavy cream
½ cup confectioners' sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
½ cup white sugar
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
⅛ teaspoon salt
6 egg whites
¼ cup white sugar
confectioners' sugar for dusting

Steps:

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.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. 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. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. 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. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 27.6 g, Cholesterol 156.8 mg, Fat 17.7 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 72.4 mg, Sugar 22.9 g

ANGEL FOOD CAKE I

Angel Food Cake I image

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories Desserts Cakes Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7

Ingredients

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

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