December Newsletter Recipe:
Makes one cake. This delicate whole egg sponge cake is perfect for layer and rolled cakes. It freezes
nicely for up to one month.
6 large eggs
¾ cup organic sugar
1 Tablespoon vanilla
¾ cup cocoa
6 tablespoons gluten free flour blend
¼ teaspoon xanthan gum
6 tablespoons clarified unsalted butter or margarine
Cocoa for dusting
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch jelly roll pan and line with parchment
paper or dust with cocoa.
2. Put eggs in their shells into a bowl of very hot not boiling water to heat not cook.
3. Heat some water in a pot that is large enough for a mixing bowl to fit in but not so large that
bowl sits in the water. Place mixing bowl over hot water.
4. Crack warm eggs into mixing bowl. Whisk in sugar and salt. Continue whisking egg mixture until
if feels quite warm. Remove from hear.
5. Use mixer fitted with a whisk to beat warmed egg mixture until it begins to thicken and ribbon.
Add vanilla and continue beating until batter forms a ribbon that does not melt into rest of
6. Sift cocoa, flour blend and xanthan gum together in a separate bowl.
7. Sift a third of cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa
mixture half at a time.
8. Fold in clarified butter, half at a time.
9. Very gently pour batter into pan and smooth top.
10. Bake genoise in middle of oven for 18 to 22 minutes or until cake is firm to the touch and pulls
away slightly from side of pan.
11. Spread a clean kitchen towel on the counter and dust with cocoa. Invert baked genoise onto
towel. Trim edges. Loosely roll cake up in a towel. Place this on a rack to cool.
12. To assemble Buche De Noel unroll genoise onto a clean towel or parchment paper. Spread with
filling of choice (Gianduju Ganache recipes below). Use towel or paper to roll cake into a tight
cylinder. Trim cake ends diagonally, cutting 1 edge about 2 inches away from the end. Position
the cute pieces like