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Nutrition Facts
Serving Size 1 (92g) Recipe makes 10 servings
Calories 259
Calories from Fat 147		(56%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 67mg		2%
Potassium 160mg		4%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 1.7g	6%
	Sugars 21.3g
Protein 5.4g		10%
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Yule Log (buche De Noel) Mccall's Cooking School

Recipe #114726 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Impera_Magna
Mar 30, 2005

I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.)

SERVES 10 (change servings and units)

Ingredients

6 egg whites, room temperature (appx 1 hr)
3/4 cup sugar
6 egg yolks
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 dash salt
confectioners' sugar

FILLING

1 1/2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa
2 teaspoons instant coffee
1 teaspoon vanilla extract

TO DECORATE

candied cherries
angelica

Directions

1
Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
2
Preheat oven to 375.
3
In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
4
Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
5
With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
6
At low speed, beat in cocoa, vanilla, salt, just until smooth.
7
With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
8
Spread evenly in pan.
9
Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
10
Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
11
Turn cake out on sugar; lift off pan; peel paper off cake.
12
Roll up cake jelly-roll-fashion, starting with the short end towel and all.
13
Cool completely on rack, seam side down.
14
FILLING: Combine ingredients in medium bowl.
15
Beat with electric mixer until thick; chill.
16
TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
17
Place, seam side down, on plate.
18
Cover loosely with foil.
19
Chill at least 1 hour before serving.
20
TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
21
NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.

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Featured Reviews for This Recipe

From: Linda Lola

On Jan 10, 2009

I love this recipe. I have the original clipping and I make it almost every year for one party or another. It's always impressive and always yummy. I would not change a thing. Just sprinkle with confectioner sugar right before serving or it will soak in and not show up. This recipe is a keeper.

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