Christmas recipes
Buche de Noel
1 cup sifted cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
10X (confectioners' powdered) sugar
Coffee cream filling (recipe follows)
Chocolate butter frosting (recipe follows)

Grease a baking pan, 15x10x1; line with wax paper cut 1/2 inch smaller than pan; grease paper. Sift flour, cocoa, baking powder, and salt onto wax paper. Beat eggs until thick and creamy in a medium-size bowl; beat in granulated sugar, 1 tablespoon at a time, beating all the time until mixture is very thick. Stir in water and vanilla; fold in flour mixture.

Spread batter evenly in prepared pan. Bake in moderate oven (375°F) 12 to 15 minutes, or until center springs back when lightly pressed with fingertip. Cut around cake about 1/4 inch from edge of pan with a sharp knife; invert pan onto a clean towel dusted with 10X sugar; peel off wax paper.

Starting at a long side, roll up cake, jelly-roll fashion; wrap in towel; cool completely on a wire rack. Unroll cake carefully; spread with coffee cream filling; reroll. Place on a serving plate. Cut a 1/2-inch-thick slice from one end of cake roll; remove inner coil and reshape tightly to form a "knot" onto side.

Sprinkle ends of roll with chopped pistachio nuts, dust top with 10X sugar, and decorate plate with miniature meringue mushrooms (recipe follows), if you wish. Chill until serving time. Cut crosswise into thick slices

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