Page:Waring Ice Cream Parlor (012992).pdf/40

 RECIPES FROZEN CONFECTIONS FRENCH YULE LOG H 1 recipe basic sponge sheet 1 quart of your favorite ice cream prepared in your Waring Ice Cream Parlor™ 1 recipe Continental Mocha Butter Cream BASIC SPONGE SHEET 1 tsp. vanilla 6 eggs separated 1/4 tsp. salt 1/2 cup flour 1/2 cup sugar Beat the egg whites with the salt until they stand in soft peaks. Add 4 tablespoons of the sugar, one tablespoon at a time, and continue beating until meringue is very stiff. In a separate bowl beat the egg yolks with the remaining sugar and vanilla until fluffy. Gently fold about 1/4 of the meringue into the egg yolk mixture. Then pour back into the bowl of meringue. Sprinkle with 2 tablespoons of the flour and fold together. Repeat until all the flour is blended. Be careful not to overmix. Pour into a buttered 11"x16" jelly roll pan that has been lined with buttered wax paper. Bake 10 to 12 minutes in a 400° oven until golden. Remove from pan immediately to cool on a rack in the following manner: Sprinkle a tea towel with confectioner's sugar. In- vert sponge sheet on towel so the waxed paper is on top. Do not remove wax paper. Roll the cake tightly in the towel to a 16" long cylinder. Cool, carefully unroll and peel off 38 the wax paper. Trim off the crusty edges and spread cake with your favorite ice cream. Reroll and cover with foil and freeze 1 hour. Remove from freezer and cut a small piece off each end of the cake diagonally and place on either side of the "Yule Log" with the diagonals against the cake. Cover with foil and return to freezer. Meanwhile prepare Continental Mocha Butter Cream 2/3 cup sugar 5 egg yolks 1/3 cup water 1 cup soft butter 1/8 tsp. cream of tartar 5 oz. melted semi sweet chocolate 3 Tbsp. cognac 4 Tbsp. extra strong coffee Mix sugar, water and cream of tartar in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil without stirring until syrup tests 238°. Meanwhile, beat the egg yolks in a bowl until they are fluffy. Then pour the hot syrup in a thin stream into the yolks, beating con- stantly. The mixture will become thick and light as it cools from the beating. Beat in chocolate, coffee, and cognac. Set aside until completely cooled. Beat in softened butter. Makes 2 cups. Remove Yule Log from freezer. Put the Mocha Butter Cream into a pastry bag fitted with a star tube and pipe long lines of the Butter Cream over the entire "log" to resemble bark. Pipe the Butter Cream in a spiral over the cut ends. Freeze. Remove 15 minutes before serving.