Categories: Candies, Christmas 
      Yield: 16 servings 
  
-------------------------------BUCHE DE NOEL------------------------------- 
    3/4 c  Cake flour 
    3/4 ts Baking powder 
    1/4 ts Salt 
      5 ea Eggs 
    3/4 c  Sugar 
      1 ts Vanilla extract 
 
------------------------CHESTNUT BUTTERCREAM FILLING------------------------ 
    1/2 c  Sugar, superfine 
      1 ea Egg yolks 
      1 pn Salt 
  1 1/2 ts Vanilla extract 
      2 tb Cream, heavy 
    1/2 c  Butter 
      2 c  Sugar, powdered 
     30 ea Chestnuts, whole cooked 
      2 tb Butter 
      4 tb Cream, heavy 
    1/3 c  Sugar, powdered 
 
----------------------------MOCHA SILK FROSTING---------------------------- 
  1 1/4 c  Sugar, powdered 
      3 tb Cocoa powder 
      2 ts Instant coffee 
  5 1/3 tb Butter 
  1 1/2 tb Corn syrup 
      1 ts Vanilla extract 
      2 tb Cream, heavy 
  
  Have ready: clean lint-free dish towel and cookie sheet larger than jelly 
  roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by 
  greasing it, lining bottom and sides with wax paper, and greasing wax 
  paper.  Bring eggs to room temperature and separate. Mix flour, baking 
  powder, and salt; set aside. Beat yolks until thick and pale. Gradually add 
  6T sugar, beating well after each addition. Mixture should fall in thick 
  ribbon when beaters are lifted.  Add vanilla and beat again. With clean dry 
  beaters, beat egg whites until foamy. Gradually add remaining sugar, 
  beating constantly, until whites stand in firm, glossy, moist peaks. Fold 
  1/3 whites into yolk mixture to lighten it, then fold remaining whites in 
  too.  Gradually fold dry ingredients into egg mixture; fold in gently but 
  thoroughly.  Spread batter evenly in prepared pan, making sure to get it 
  into the corners.  Put pan into oven immediately. Bake 10-12 minutes, just 
  until cake is golden on top and tester comes out clean. Do not overbake. 
  Remove from oven; working quickly, cover jelly roll pan FIRST with clean 
  towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to 
  turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and 
  cake onto counter; cake is wrong side up.  Cut off any crisp edges, fold 
  one end of towel over short end of cake, and roll cake in towel. Place 
  rolled cake seam side down on wire rack or cookie sheet to cool completely. 
  CHESTNUT BUTTERCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and 
  cream; beat for 8 minutes at medium speed. Without washing beaters, cream 
  butter until light.  Add yolk mixture a little at a time, beating well 
  after each addition. Gradually add powdered sugar, beating well after each 
  addition. Set basic buttercream aside. Puree chestnuts with butter, cream, 
  and powdered sugar. Stir chestnut puree into buttercream, blending 
  thoroughly.  If necessary, thin with a little more cream to bring to very 
  spreadable consistency. MOCHA SILK FROSTING: powder instant coffee by 
  placing in plastic bag and crushing with rolling pin. Mix together sugar, 
  cocoa, and coffee. Add remaining ingredients and beat for 1 minute at 
  medium speed.  If necessary, add a little more cream to make frosting easy 
  to spread. Unroll cooled cake, leaving it on towel; don't worry about the 
  cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly 
  over cake, all the way to the edges.  Spread 2 c filling over thin layer of 
  frosting, pushing generous amount into curved end. Roll up again, without 
  towel but using it to help roll.  Place cake, seam side down, on cake plate 
  or tray. Remove any excess villing from ends and seam edge. Refrigerate for 
  1 hour to firm filling. Trim and discard (or eat!) a thin slice from one 
  end of chilled cake; cut and reserve wedge from other end. Spread a small 
  amount of filling on top center of cake and press reserved wedge on it to 
  make the "knothole." Frost entire cake with remaining frosting, building 
  frosting up around sides of "knothole."  Do NOT cover knothold top! Work 
  frosting as far under roll as possible.  Repeatedly draw narrow metal 
  spatula lengthwise through frosting to simulate rough texture of bark. Snip 
  pieces of angelica into leaf shapes and cut glace cherries in half to make 
  log decorations. Keep cake refrigerated until serving; it is much easier to 
  slice when cold and firm. Before serving, surround cake with holly and 
  cranberries.