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Buche De Noel (Yule Log)

The basis for a Yule Log is a jelly roll recipe, so you can also use this for a special breakfast!

Ingredients for Cake
1-1/2 cups sifted flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
3 egg yolks
1-1/2 cups sifted sugar
6 Tablespoons cold water
3 stiffly beaten egg whites
Powdered sugar
Any favorite recipe for chocolate icing or chocolate icing mix
Ingredients for Filling
1 package regular-size instant vanilla pudding and pie filling
1 cup milk
1/2 cup heavy or whipping cream, whipped

Cake: Mix flour, baking powder, and salt and sift 3 times. Beat egg yolks until very light and thick; add sugar slowly, beating well after each addition. Stir in water. Fold in stiffly beaten egg whites. Fold in flour, a small amount at a time. Line a 9 x 16-inch jelly roll pan with waxed paper and pour in batter. Cut and save a second sheet of waxed paper the dimensions of the pan for later. Bake in moderate oven (375 degrees) for about 15 minutes. Turn from pan immediately onto second sheet of waxed paper covered with powdered sugar. Remove paper from cake. Trim crisp edges of cake if desired. Roll in waxed paper and cool before filling.

Filling: In medium bowl, combine instant pudding and milk. Beat on low speed 1 minute. Fold in whipped cream. Refrigerate until ready to use.

To complete Yule Log, unroll carefully and remove from waxed paper. Fill generously with pudding filling. When filled, roll and place on serving platter. Cover roll with any favorite chocolate icing, including the ends. To give it a log-like appearance, drag the tines of a fork through the icing from end to end. Cut red and green maraschino cherries to look like holly berries and stems and place on log. Refrigerate until served.

Serves: approximately 8 to 10.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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