Busche De Noel

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Step 1

Preheat oven to 375*

Step 2

Prep jelly roll pan by spraying with oil and lining with parchment.

Step 3

Beat the egg white with cream of tartar and a pinch of salt to frothy

Step 4

Slowly add 1/2 of the sugar

Step 5

Best till the meringue reaches med peak

Step 6

In separate bowl beat the egg yolks with remaining sugar till pale yellow then add vanilla, melted butter, heavy cream till incorporated

Step 7

Shift in flour and coco and fold lightly till wet and dry mix.

Step 8

Gently fold the merengue into the yolk mix in 3 batches. don't over beat but this will deflate the meringue.

Step 9

Gently spread onto parchment and bake for 8-10 min.

Step 10

While the cake cools, beat the cream, powdered sugar, coco and vanilla until stiff peaks form. spread over cake.

Step 11

Roll the cake up from the shorter end. Frost and chill before serving.