Buche de noel (yule log)

-------------------------------BUCHE DE NOEL-------------------------------
    3/4 c  Cake flour
    3/4 ts baking powder
    1/4 ts Salt
      5 ea Eggs
    3/4 c  Sugar
      1 ts vanilla extract

------------------------CHESTNUT butterCREAM FILLING------------------------
    1/2 c  Sugar, superfine
      1 ea Egg yolks
      1 pn Salt
  1 1/2 ts vanilla extract
      2 tb Cream, heavy
    1/2 c  butter
      2 c  Sugar, powdered
     30 ea Chestnuts, whole cooked
      2 tb butter
      4 tb Cream, heavy
    1/3 c  Sugar, powdered

----------------------------MOCHA SILK FrostiNG----------------------------
  1 1/4 c  Sugar, powdered
      3 tb Cocoa powder
      2 ts Instant coffee
  5 1/3 tb butter
  1 1/2 tb corn syrup
      1 ts vanilla extract
      2 tb Cream, heavy
 
  Have ready: clean lint-free dish towel and cookie sheet larger than jelly
  roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll pan by
  greasing it, lining bottom and sides with wax paper, and greasing wax
  paper.  Bring eggs to room temperature and separate. Mix flour, baking
  powder, and salt; set aside. Beat yolks until thick and pale. Gradually add
  6T sugar, beating well after each addition. Mixture should fall in thick
  ribbon when beaters are lifted.  Add vanilla and beat again. With clean dry
  beaters, beat egg whites until foamy. Gradually add remaining sugar,
  beating constantly, until whites stand in firm, glossy, moist peaks. Fold
  1/3 whites into yolk mixture to lighten it, then fold remaining whites in
  too.  Gradually fold dry ingredients into egg mixture; fold in gently but
  thoroughly.  Spread batter evenly in prepared pan, making sure to get it
  into the corners.  Put pan into oven immediately. Bake 10-12 minutes, just
  until cake is golden on top and tester comes out clean. Do not overbake.
  Remove from oven; working quickly, cover jelly roll pan FIRST with clean
  towel, then with inverted cookie sheet. Turn over pan, towel, and sheet to
  turn out cake. Remove jelly roll pan; peel off wax paper. Slide towel and
  cake onto counter; cake is wrong side up.  Cut off any crisp edges, fold
  one end of towel over short end of cake, and roll cake in towel. Place
  rolled cake seam side down on wire rack or cookie sheet to cool completely.
  CHESTNUT butterCREAM FILLING: combine sugar, egg yolk, salt, vanilla, and
  cream; beat for 8 minutes at medium speed. Without washing beaters, cream
  butter until light.  Add yolk mixture a little at a time, beating well
  after each addition. Gradually add powdered sugar, beating well after each
  addition. Set basic buttercream aside. Puree chestnuts with butter, cream,
  and powdered sugar. Stir chestnut puree into buttercream, blending
  thoroughly.  If necessary, thin with a little more cream to bring to very
  spreadable consistency. MOCHA SILK FrostiNG: powder instant coffee by
  placing in plastic bag and crushing with rolling pin. Mix together sugar,
  cocoa, and coffee. Add remaining ingredients and beat for 1 minute at
  medium speed.  If necessary, add a little more cream to make frosting easy
  to spread. Unroll cooled cake, leaving it on towel; don't worry about the
  cake looking deflated, it will perk up soon. Spread 1/2 c frosting evenly
  over cake, all the way to the edges.  Spread 2 c filling over thin layer of
  frosting, pushing generous amount into curved end. Roll up again, without
  towel but using it to help roll.  Place cake, seam side down, on cake plate
  or tray. Remove any excess villing from ends and seam edge. Refrigerate for
  1 hour to firm filling. Trim and discard (or eat!) a thin slice from one
  end of chilled cake; cut and reserve wedge from other end. Spread a small
  amount of filling on top center of cake and press reserved wedge on it to
  make the "knothole." Frost entire cake with remaining frosting, building
  frosting up around sides of "knothole."  Do NOT cover knothold top! Work
  frosting as far under roll as possible.  Repeatedly draw narrow metal
  spatula lengthwise through frosting to simulate rough texture of bark. Snip
  pieces of angelica into leaf shapes and cut glace cherries in half to make
  log decorations. Keep cake refrigerated until serving; it is much easier to
  slice when cold and firm. Before serving, surround cake with holly and
  cranberries.