BUCHE DE NOEL

Ingredients:

• 3 large eggs, separated
• 1/4 cup unsweetened cocoa powder
• 1 cup unsifted powdered sugar
• 1/3 cup water
• 2 tsp. vanilla
• 1 cup minus 2 Tbsp. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt

Filling:

• 1 envelope low-calorie whipped topping mix
• 1/2 cup cold, skim milk
• 1 tsp. vanilla
• 8 chopped, candied cherries

Cocoa Glaze:

• 2 tsp. unsweetened cocoa powder
• 2 tsp. melted butter
• 1 1/2 tsp. boiling water
• 1 Tbsp. light corn syrup
• 3/4 cup sifted powdered sugar

Instructions:

1. Preheat oven to 375 degrees. Prepare a 15 x 10-inch jelly roll pan by lining the bottom with greased, waxed paper.
2. In the bowl of an electric mixer, beat egg yolks and sugar until light.
3. Gently beat in water and vanilla.
4. Combine flour, cocoa, and baking powder; add to egg mixture and mix in slowly until well blended.
5. Wash beaters well and then beat egg whites and salt together until stiff. Fold gently into flour mixture.
6. Spread batter into the prepared pan and bake for 12–15 minutes or until the top springs back when lightly touched.
7. Loosen edges of cake and immediately turn upside down onto a towel sprinkled with a mixture of powdered sugar and cocoa powder.
8. Carefully remove waxed paper. While the cake is still hot, roll up the cake and towel, starting at the narrow end. Let cool while rolled up.
9. To Make the Filling:
10. Combine whipped topping mix, milk, and vanilla in a small mixing bowl. Beat until stiff.
11. Fold in chopped candied cherries.
12. To Make the Glaze:
13. Combine cocoa, melted butter, boiling water, corn syrup, and powdered sugar. Blend until smooth.
14. Assembly:
15. Unroll the cooled cake and remove the towel.
16. Spread the whipped topping filling mixture over the cake and reroll gently. Place on a serving tray.
17. If necessary, thin the cocoa glaze with a few drops of hot water.
18. Spread glaze on the cake, making "bark" lines with fork tines as the glaze cools.
19. Decorate with candied cherry halves and green leaves cut from gumdrops.