Sorry I spread this across so many posts, but there are so many pictures that I felt it was necessary to break out each step or it would have taken until New Years 2011 for anyone to finish reading the post.
In all honesty, this would be a delicious cake in and of itself, without all the pomp that accompanies a roulade destined for a Bûche de Noël. Be that as it may, I like to do this the night before. For this is going to be covered with 7-minute frosting, and once that happens, it cannot be refrigerated, so I want it nice and COLD.
6 large eggs, separated
3/4 cup sugar
1/4 cup cocoa powder
1/4 cup all-purpose flour
2 TB White Rum
White Chocolate Mousse
1/2 cup Freshly Shredded Coconut
Preheat oven to 400°.
Line a 12-by-17-inch jellyroll pan with parchment paper, and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4 to 5 minutes.
Place egg whites in another bowl and beat on medium speed until soft peaks form, 1 to 2 minutes.
Increase speed to medium high, and add sugar gradually,
whipping until stiff peaks form.
Using a rubber spatula, fold egg-yolk mixture into egg-white mixture.
Sift cocoa powder and flour over top,
and gently fold in.
Pour batter into prepared pan, and smooth top with an offset spatula.
Bake until cake springs back when touched, 9 to 10 minutes.
Remove pan from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
Peel parchment paper from top of cake, and cool completely.
Don't worry if the crumb peels a little bit, cause it's all gonna get soaked up with a little of this, and that will make it ALL kinds of better.
Place a clean kitchen towel on work surface and transfer cake, still on the parchment paper to towel.
Brush the top surface of the cake with White Rum.
Spread the White Chocolate Mousse over the entire cake, using a large off-set spatula.
Sprinkle with 1/2 cup the freshly grated coconut.
With a short end of cake facing you, roll carefully into a roulade, peeling back the parchment as you go.
Wrap in the kitchen towel,
Secure with clothespins, chip clips or large metal binder clips to hold the roll in a tight round shape.
Place on a baking sheet, and refrigerate until firm, at least 2 hours, but I prefer over night. (that puts me at frosting right before I serve it)
Mangia!!
~~
In all honesty, this would be a delicious cake in and of itself, without all the pomp that accompanies a roulade destined for a Bûche de Noël. Be that as it may, I like to do this the night before. For this is going to be covered with 7-minute frosting, and once that happens, it cannot be refrigerated, so I want it nice and COLD.
Bûche de Noël Beginnings
6 large eggs, separated3/4 cup sugar
1/4 cup cocoa powder
1/4 cup all-purpose flour
2 TB White Rum
White Chocolate Mousse
1/2 cup Freshly Shredded Coconut
Preheat oven to 400°.
Line a 12-by-17-inch jellyroll pan with parchment paper, and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4 to 5 minutes.
Place egg whites in another bowl and beat on medium speed until soft peaks form, 1 to 2 minutes.
Increase speed to medium high, and add sugar gradually,
whipping until stiff peaks form.
Using a rubber spatula, fold egg-yolk mixture into egg-white mixture.
Sift cocoa powder and flour over top,
and gently fold in.
Pour batter into prepared pan, and smooth top with an offset spatula.
Bake until cake springs back when touched, 9 to 10 minutes.Remove pan from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
Peel parchment paper from top of cake, and cool completely.
Don't worry if the crumb peels a little bit, cause it's all gonna get soaked up with a little of this, and that will make it ALL kinds of better.
Place a clean kitchen towel on work surface and transfer cake, still on the parchment paper to towel.
Brush the top surface of the cake with White Rum.
Spread the White Chocolate Mousse over the entire cake, using a large off-set spatula.
Sprinkle with 1/2 cup the freshly grated coconut.
With a short end of cake facing you, roll carefully into a roulade, peeling back the parchment as you go.Wrap in the kitchen towel,
Secure with clothespins, chip clips or large metal binder clips to hold the roll in a tight round shape.
Place on a baking sheet, and refrigerate until firm, at least 2 hours, but I prefer over night. (that puts me at frosting right before I serve it)Mangia!!
~~
And a Happy New Year too All!!!!!!!
4 comments:
Seeing your photos makes me think I can do this. Already this is a huge WOW! I've wanted to make a cake like this since forever. That filling looks to swoon over!
Looking very good so far, can't wait to see you frost and assemble. Of course, you will be sending it to me then, right??
Heh, you make it sound so easy. Can't wait to see the finished product!
after the cake has soaked up some rum is it my turn? YUM!
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