Classic Buche De Noel
|Butter||1 Tablespoon (for greasing)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs) (Gold Medal)|
|Baking powder||1 Teaspoon|
|Chilled whipping cream||1 Cup (16 tbs)|
|Instant coffee powder||1 1⁄2 Teaspoon|
|Cocoa frosting||1⁄2 Cup (8 tbs)|
|Candied cherries/Chopped pistachio nuts||1⁄4 Cup (4 tbs) (Red And Green Colored)|
Heat oven to 375°.
Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil or waxed paper; grease.
Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes.
Pour eggs into large mixer bowl; gradually beat in 1 cup sugar.
Beat in water and vanilla on low speed.
Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading batter to corners.
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.
Loosen cake from edges of pan; immediately invert on towel generously sprinkled with powdered sugar.
Remove foil; trim stiff edges of cake if necessary.
While hot, roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
Beat whipping cream, 2 tablespoons sugar and the coffee in chilled bowl until stiff.
Unroll cake; remove towel.
Spread whipped cream mixture over cake.
Roll up; frost with Cocoa Frosting.
Make strokes with tines of fork to resemble bark.
Decorate with holly rope made from cherries or sprinkle with nuts.
Store in refrigerator.