Bûche de Noel (Yule Log

• Vegetarian

• Refrigerated

  • 4 Egg yolks
  • 4 Eggs

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1/3 cup Cornstarch
  • 3/4 cup Granulated sugar
  • 1 Powdered sugar
  • 4 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Drinks

  • 1 1/2 tbsp Instant coffee

• Dairy

  • 1/2 cup Butter
  • 1 8 ounce package Cream cheese

Found on plattertalk.com

Description

Ingredients

• ⅓  cup  all-purpose flour
• ⅓  cup  cornstarch
• ¼  cup  unsweetened cocoa powder
• ¼  teaspoon  baking soda
• ¼  teaspoon  salt
• 4  eggs at room temperature
• 4  egg yolks at room temperature
• 1  teaspoon  vanilla
• ¾  cup  granulated sugar
• powdered sugar
• 1½ tablespoons instant coffee granules (optional)
• 1 8  ounce package  cream cheese, softened
• ½  cup  butter, softened
• 2  teaspoons  vanilla
• 4½  cups  powdered sugar
• ½  teaspoon  almond extract (optional)
• ⅓  cup  unsweetened cocoa powder

Directions

• Preheat oven to 375 degrees F.   Grease a 15x10x1-inch lipped cookie sheet or baking pan.   Line pan with waxed paper. Generously grease waxed paper. Set aside.
• Stir flour, cornstarch, and cocoa powder in a medium bowl. Stir baking soda, salt, and optional instant coffee into flour mixture. In a large bowl beat eggs, egg yolks, and vanilla with an electric mixer on high speed for 4 to 5 minutes or until thick and lemon-color. Gradually beat in granulated sugar, beating on high speed about 2 minutes more or until sugar is almost dissolved. Sprinkle flour mixture, one-third at a time, over egg mixture; using a large rubber spatula, gently fold in flour mixture just until combined. Evenly spread the batter in the prepared baking pan. Bake about 12 minutes or until cake springs back when lightly touched.
• Remove the cake from the oven. Cool cake in pan on a wire rack for 3 minutes. Loosen the edges of cake with a small knife or thin spatula and turn cake out onto a clean towel generously sprinkled with powdered sugar. Carefully remove the waxed paper; discard.
• While cake is warm, roll up the cake and the towel into a spiral, starting from a short side* of the cake. (It is important to roll the cake while it is still warm to avoid cracking.) Cool on a wire rack. Unroll cake; remove towel. With a thin metal spatula, spread the white Cream Cheese Frosting and Filling on the cake to within 1 inch of the edges.
• Carefully roll up cake (without the towel) starting from a short side. Place, seam side down, on serving platter; chill for 30 minutes. With a serrated knife, diagonally cut off a 3-inch slice from one end of the cake. Place the diagonally cut edge of piece against the side of longer roll on the serving plate. This forms a branch on the log.
• Frost the entire cake with the chocolate Cream Cheese Frosting and Filling, carefully cementing the limb to the trunk with frosting. If necessary, chill until frosting firms. With the tines of a table fork, create a pattern of rings on the cut ends of the roll, and bark on the rest of the log. If desired, garnish log with Sugared Cranberries and rosemary sprigs.  Sprinkle lightly with powdered sugar to give it that just snowed on look.  Chill until ready to serve.
• In a large bowl beat cream cheese; butter; and vanilla with an electric mixer on medium speed until soft and fluffy.
• Gradually beat in powdered sugar.
• Place half of the mixture in a separate bowl; if desired, beat in almond extract. Set aside.
• Beat unsweetened cocoa powder into the remaining cream cheese mixture.