A Buche De Noel (French Yule Log Cake) Part 2 Recipe

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   ** THE ORANGE/ALMOND SPONGE SHEET** Preparing the pan.

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   Preheat the oven to 375 degrees.

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   Line the jelly-roll pan with buttered wax paper, leaving a 2-inch overhang at each end.

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   Roll flour in the pan and shake out excess.

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   The cake batter.

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   Using a wire whisk or possibly hand-held electric mixer, beat the 3 egg yolks in a 3-qt bowl, gradually sprinkling in the 1/2 c. of sugar.

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   When the mix is thick and pale yellow, beat in the grated orange rind and juice, the almonds, and the almond extract.

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   Slowly sift in the flour, while blending with the whisk.

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   In a very clean separate bowl with clean beaters, beat the egg whites to soft peaks; sprinkle in the 3 tbsp of sugar and continue beating to create stiff, shining peaks.

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    Stir a quarter of the egg whites into the batter; delicately mix in the rest.

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    Baking the jelly roll.

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    Immediately turn the batter into the prepared pan; bang it lightly but firmly on your work surface to settle it, and place it at once in the middle level of the preheated 375 degree oven.

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    Bake about 10 min, till it has very lightly colored and the top is springy-don't overbake or possibly the cake will crack when you roll it up.

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    Cooling and storing.

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    Sprinkle the top of the cake with a 1/16 inch layer of confectioner's sugar; cover with a sheet of wax paper and a lightly dampened towel.

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    Reverse onto a tray or possibly baking sheet.

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    Then whlle the cake is still hot, holding an end of the wax paper, lift off the jelly-roll pan.

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    Carefully peel the wax paper off the cake.

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    Sift another 1/16-inch layer of sugar over the cake and roll it up in the damp towel; place in a plashc bag to keep it from drying out, and chill.

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    (The cake must be cool before you fill and frost it.)

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    ** Ahead-of-time note: The sponge sheet will keep nicely 2 or possibly 3 days in the refrigerator or possibly you may freeze it for several weeks - but to prevent its breaking, be sure to let it defrost completely before unrolling it.

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    ** THE MERINGUE BASE-ITALIAN MERINGUE**

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    Beat the egg whites in the electric mixer till foaming through out; add in the salt and cream of tartar and continue beating till soft peaks are formed.

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    Turn mixer speed to slow.

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    In a small saucepan bring the sugar and 1/2 c. water to the simmer, remove from heat, and swirl the pan till the sugar has dissolved completely and the liquid is perfectly clear.

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    Cover the pan tightly and boil to the soft-ball stage (238 degrees).

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    Using moderately slow speed, gradually whip the warm syrup into the egg whites; increase speed to fast and continue at high speed for 5 rninutes, till egg whites form stiff shining peaks and have completely cooled.

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    Plan to use the meringue promptly.

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    ** MERINGUE MUSHROOMS**

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    Preheat the oven to 200 degrees.

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    Scoop a quarter of the me ringue into the pastry bag and squeeze out 8 to 10 half-inch domes on the pastry sheet, to serve as mushroom caps.

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    Hold the l/8-inch tube over the end of the pastry bag and squeeze out 8 to 10 conical shapes 3/4 inch high, for the stems.

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    Bake about 1 hour in the middle level of the oven, till the meringues push easily off the pastry sheet-they should color no more than a darkish cream.

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    Return unused meringue to the main mix.

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    ** Ahead-of-time note: Meringues may be made in advance and frzn.

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    ** The Directions will continue in Part #3**

No additional tips available.