Bouche de Noel

First separate the eggs into whites and yolks—place the yolks in one bowl and the whites in another separate bowl.

Whisk the egg whites until you get a thick cloud-like meringue; add only 1/4 cup of granulated sugar slowly and in stages while continuing to whisk.

Meanwhile, in another bowl beat the egg yolks well for about 5 minutes until thick; add 1/4 cup granulated sugar slowly and in stages and continue beating until smooth and thick.

Sift 1/2 cup flour and 1/4 cup cocoa with a pinch of salt; add the flour mixture to the egg yolk mixture and beat to combine.

Gently fold the meringue (egg whites) into the cake mixture, mixing lightly by lifting with a wooden spoon or spatula from bottom to top—do not mix quickly or vigorously.

Line a rectangular baking tray with parchment paper and lightly spray with oil.

Pour the Bûche de Noël cake batter into the tray and bake in a preheated oven at 175°C (347°F) for about 12 minutes.

Do not bake the Bûche de Noël sponge for too long, or it will become dry and unable to roll.

Meanwhile place a clean kitchen towel and dust it with powdered sugar; remove the cake from the oven when done and leave it aside for a few minutes until the cake edges pull away from the tray sides.

You can also run a thin knife around the cake edges to separate it from the pan sides.

Turn the cake out onto the sugared towel while still warm and roll the cake into a cylinder inside the towel; wrap the towel tightly around it and set aside.

Prepare the filling cream; you can add gelatin mixed with two teaspoons of water to obtain a firmer cream, but this step is optional.

When the cake has cooled, gently remove the towel, spread the filling cream over the cake and roll it again into a cylinder.

This time place the rolled Bûche de Noël in the refrigerator to chill well before applying the outer frosting.

Leave the Bûche in the fridge for about two hours; meanwhile prepare the buttercream for the outer coating.

Beat the butter well for about 4 minutes, then add the sugar and vanilla and continue beating.

Once the buttercream is firm you may add whipped cream as desired; also add cocoa and salt and continue beating until you get a thick, stable buttercream.

After the allotted time, remove the Bûche de Noël from the fridge, unwrap it from the towel, place it on a serving plate, frost it with buttercream, dust with powdered sugar and decorate as desired with grated chocolate and berries or cherries depending on preference and availability.