French Buche De Noel
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Powdered sugar||2 Tablespoon|
|Chocolate rum filling||1 Cup (16 tbs)|
Beat egg yolks with electric mixer till thick and lemon-colored.
Gradually add the first 1/2 cup granulated sugar, beating constantly.
Stir in vanilla.
Beat egg whites till soft peaks form.
Gradually add the second 1/2 cup granulated sugar till stiff peaks form.
Fold in yolk mixture.
Sift together flour, baking powder, and 1/4 teaspoon salt; fold into egg mixture.
Spoon into greased and floured 15 1/2 X 10 1/2 X 1 inch baking pan.
Bake in 375°F oven for 10 to 12 minutes.
Promptly loosen edges; turn out onto towel sprinkled with powdered sugar.
Sprinkle cake with rum.
From long side roll cake and towel together; cool.
Unroll cake; spread with half the Chocolate-Rum Filling.
Diagonally cut 4-inch piece from roll.
Place cut edge of piece against longer roll on serving plate.
Frost with remaining Chocolate-Rum Filling; mark with tines of fork to resemble bark.