Merry Christmas!

I am American, and I am Christian, and I celebrate Christmas. So once again MERRY CHRISTMAS!!!!! It's a wonderful time of year when we celebrate the birth of our Savior Jesus Christ. This year I went to my Grandparent's house for Christmas eve and we sang songs, ate soup, and played games. It was a lot of fun. Well for Christmas Day dinner (lunch... but we call it dinner) we actually had Buche De Noel Cake. Which is this French cake shaped like a log. My sister made it and it was good. :) She got it from her French Class. But the recipe I'm posting is offline... I hope it's the same one. Serves 6.

Ingredients

• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3 egg yolks
• 1/4 cup white sugar
• 2 tablespoons and 2 teaspoons unsweetened cocoa powder
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 egg whites
• 2 tablespoons white sugar
• confectioners' sugar for dusting

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 Buche de Noel.

1. 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.
2. 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.
3. 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.
4. 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.

Anyway it was really good. And I was surprised that we could have it! It's a nice holiday treat for the season. Best of Luck!!