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1
Preheat oven to 375 degrees.
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2
Put the eggs, egg yolks and sugar in a mixing bowl.
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3
Set the bowl over a pot of boiling water.
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4
Beat the eggs and sugar together until the sugar dissolves.
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5
This will result in a cake with a finer texture.
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6
Remove the bowl from the heat.
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7
With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
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8
Sift the flour, and fold into the egg mixture.
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9
Stop mixing as soon as all ingredients are well blended.
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10
Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper.
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11
Spread the mixture over the wax paper.
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12
Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
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13
When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment.
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14
Cover the cake with a damp cloth and let it cool.
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15
This will keep it flexible enough to roll.
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16
To make the dessert syrup, combine the corn syrup, Grand Marnier and water.
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17
Mix thoroughly.
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18
To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
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19
Meanwhile, beat the egg yolks at medium speed in a mixing bowl.
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20
Then add the boiling sugar little by little.
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21
Continue beating until the mixture is cool, about three to five minutes.
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22
Add the butter and continue to whip the mixture at low speed for seven minutes.
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23
Then add Grand Marnier.
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24
With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached.
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25
Spread three-quarter of the butter cream over the surface of the cake.
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26
Roll the cake very tightly and refrigerate for one hour.
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27
To decorate, cut two one-inch slices off one end of the cake.
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28
Place them on the log to simulate two sawed-off branches.
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29
With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream.
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30
Refrigerate until ready to serve.
