Buche de Noel (Yule log)

Ingredients:

• 4 eggs separated
• 1 2/3 cups sugar
• 1/2 teaspoon vanilla
• 1 cup sifted cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Icing sugar
• 6 tablespoons dark rum
• 2/3 cup water
• 4 egg yolks
• 1 cup butter, softened
• 2 squares unsweetened chocolate, melted
• 1 teaspoon instant coffee powder

• Beat egg whites until soft peaks form.
• Gradually add 1/2 cup sugar beating until egg whites stand in stiff peaks.
• In separate bowl beat 4 egg yolks until thick and lemon-colored.
• Gradually add 1/2 cup sugar beating constantly then stir in vanilla.
• Gently fold egg-yolk mixture into whites.
• Sift together flour, baking powder and salt over top of egg mixture and fold in gently.
• Spread mixture evenly in greased and floured 15-by-10-by-1-inch jelly roll pan.
• Bake at 375 degrees for 10 to 12 minutes, or until top springs back when lightly touched.
• Loosen edges of cake and immediately turn out on kitchen towel that has been liberally sprinkled with icing sugar then sprinkle evenly with 2 tablespoons rum.
• Roll up cake, starting at long side then cool
• Meanwhile in a small saucepan combine remaining 2/3 cup sugar and water then bring to a boil and cook to soft-ball stage.
• Beat 4 egg yolks until thick and lemon colored.
• Very gradually add hot syrup, beating constantly until mixture is completely cool.
• Beat in the softened butter 1 tablespoon at a time.
• Add chocolate, instant coffee powder and remaining rum and continue beating until thick.
• Unroll cake and spread evenly with half of the filling then roll up starting at the long side.
• Cut a 4-inch piece from end of roll, cutting on the diagonal. On a serving platter place 4-inch piece along side of large roll at an angle to resemble a log.
• Frost with remaining filling. Mark frosting with times of fork to resemble tree bark. Decorate with colored tubes of icing for vines and berries.

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