Buche De Noel -- Christmas Yule Log

• 4 Eggs, separated
• 1/4 c. Unsweetened Dutch type cocoa
• 1/8 c. Flour, sifted
• 1/8 c. Cornstarch
• 1/4 c. Sugar
• 1/8 tsp. Salt
• 1/2 tsp. Vanilla
• Mocha cream, see recipe below
• 1/4 c. Pistachio nuts, optional
• Whipped cream filling, see recipe below

1. Set oven at 400u0b0f. 200u0b0c. gas mark 6. Grease a shallow 11 x 16 pan, line with waxed paper.
2. Grease and lightly flour the paper. Sift together the flour, cocoa and cornstarch.
3. Beat the egg whites with salt until they hold soft peaks.
4. Beat in the sugar a tablespoon at a time.
5. Continue beating until egg whites are very firm.
6. Break up the yolks with a fork, add vanilla.
7. Fold 1/4 of egg white mixture into the yolks.
8. Pour this on top of the remaining whites.
9. Sprinkle cocoa mixture on the top, fold gently together.
10. Do not over mix.
11. Spread evenly into the pan.

eggs, cocoa, flour, cornstarch, sugar, salt, vanilla, mocha cream, pistachio nuts, cream filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787103 (may not work)