Buche de Noel

4 large eggs
1 1/2 teaspoons vanilla
1 cup sifted cake flour
1/4 teaspoon salt
1 teaspoon baking powder

4 Tablespoons cold water
1 Cup sugar
Butter cream filling (below)
Chocolate Frosting (below)

1. Grease and flour a jelly roll pan ( 15 ½" x 10 ½" x 1"), then line with lightly
greased waxed paper.

2. Beat eggs until thick and frothy. Add sugar to eggs, beating continually.

3. Mix water and vanilla beat into the egg and sugar mixture.

4. Sift flour. Baking powder and salt together. Add to egg mixture all at once.
    Beat until smooth.

5. Pour batter into jellyroll pan. Bake in preheated, 350 degrees over for
    approximately 15 minutes.

6. Turn out cake onto a clean, dry bakery cloth sprinkled with powdered
    sugar. Trim crust along edges.

7. Roll cake and cloth together, using the shorter edge. Let cool.

8. After cake cools, unroll and remove cloth. Spread butter cream filling on
    inside of cake. Roll up cake again, with the filling on the inside.

9. Frost with chocolate frosting. Use a for to make the frosting look like
    "tree bark", add a piece of the crust you cut off and frost it to look like
    a knot. The kids will come up with some great ideas to make your log look real!

Butter Cream Filling

4 egg yolks
2 sticks of butter (16 tablespoons)
1-teaspoon vanilla
1cup sugar
4 tablespoons water
1/8-teaspoon cream of tartar

1. Combine sugar, water and vanilla in small sauce pan.
2. Bring to a boil over medium heat, stirring constantly.
3. Cook, boiling rapidly until a candy thermometer
reaches 244 degrees.
4. In a separate bowl, beat egg yolks until thick and foamy.
5. Gradually add syrup to egg yolks, beating well.
6. Beat in butter, a tablespoon at a time.
Beat until smooth and creamy.
7. Add cream of Tartar, stirring constantly.
8. Chill until filling is almost stiff. Beat again.
Continue to chill filling if necessary for spreading
consistency.
9. use as filling or frosting, enjoy!

Chocolate Frosting

Butter cream filling
3 Tablespoons cocoa
To make tasty chocolate
frosting, add 3 tablespoons
cocoa to ½ of Butter
Cream Filling (left).