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Buche de Noël

DIRECTIONS

For the cake:
Preheat the oven to 350°.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and vanilla, and beat until the peaks are just stiff.
In a small mixing bowl, combine the dry ingredients, except the confectioners' sugar. On a slow speed, add the dry mixture to the egg whites.
Cover a 12 x 16-inch baking sheet with waxed paper, and very lightly spray or wipe with vegetable oil. Pour the batter onto the sheet.
Place the sheet in the oven and bake for 15 minutes; the cake may appear underdone, but do not leave it in the oven.
Meanwhile, sprinkle a 12 x 16-inch, or larger, kitchen towel with the confectioners' sugar. Immediately invert the cake onto the towel and peel off the waxed paper. Gently roll the cake, from the long side, into a loose roll. Set aside to cool for 30 minutes.
For the filling:
In a medium mixing bowl, whisk all the filling ingredients until smooth. Unroll the cake and spread the filling evenly over it, leaving 1 inch uncovered on each end. Do not reroll the cake.
For the meringue:
Preheat the oven to 450°. Place the egg whites in the bowl of an electric mixer; beat on high speed until foamy. Add the vanilla and beat on high speed until stiff peaks form. On low, slowly add 1/4 cup of sugar and the cocoa until well blended.
To assemble the cake:
Roll the cake and filling into a log and place it on the sheet.
Cover the log, including the ends, with the chocolate meringue. Sprinkle the top of the log with the remaining sugar and bake for 5 minutes, or just until the meringue begins to brown. Remove the roll from the oven and refrigerate it immediately for at least 2 hours. When ready to serve, cut the roll into 1-1/2-inch slices.