Bûche de Noël with Meringue Mushrooms

Bûche de Noël with Meringue Mushrooms

1. In a medium bowl, combine whipping cream, icing sugar, cocoa and 1/2 tsp vanilla. Cover and refrigerate for at least 2 hours.
2. Preheat oven to 400°F.
3. Line a greased 10X15 inch rimmed baking sheet with parchment paper, grease parchment paper and dust with flour. Set aside.
4. Sift together flour, baking powder and salt.
5. Using medium speed of an electric mixer, beat eggs with a flat beater until light and foamy. Decrease speed to low and gradually add sugar and vanilla. Continue beating until eggs are thick and double in volume, about 5 minutes.
6. Using a spatula, gently fold dry ingredients into egg mixture, just until fully mixed.
7. Pour batter into prepared pan and gently spread evenly. Bake until cake is just golden brown, about 10-12 minutes.
8. Loosen cake around edges and immediately turn out onto a clean tea towel that has been sprinkled with icing sugar. Remove parchment paper immediately. Roll cake and towel together, starting with long edge. Cool completely while rolled.
9. Remove whipping cream mixture from refrigerator and beat on medium speed until thick and creamy. Gently unroll cake and remove towel. Spread whipped cream mixture evenly. Roll cake to enclose filling.
10. To form branch, cut 2 inches off of one end on a bias. Place cut end of branch against the remaining roll, hold in place with frosting.
11. Frost cake with Rich Chocolate Frosting, leaving surface rough to look like bark. Decorate with Meringue Mushrooms.
12. Cake can be prepared a day ahead. Store, loosely wrapped in refrigerator.

Meringue Mushrooms

1. Preheat oven to 200°F.
2. Combine egg whites and cream of tartar in a glass or metal bowl. Using high speed of an electric mixer, beat mixture until soft peaks form. Decrease speed to low and gradually add sugar, 1 tbsp at a time, allowing sugar to dissolve between each addition. Continue to beat until very stiff and glossy.
3. Fit a piping bag with a plain tip and fill with meringue.
4. On a parchment paper-lined baking sheet, form the mushroom caps by piping 1/2 - 1 inch dots or discs. To form the mushroom stems, pipe small cone shapes. If desired, sprinkle meringue tops with cocoa.
5. Bake until completely dry, about 1 1/2 hours. Remove from oven and cool completely in pan on a rack.
6. To assemble, carefully scrape holes in bottom of caps. Place a small amount of frosting on ends of cones and place into holes.