Simple Buche de Noel (Yule Log)

Ingredients
Cake
  • 6 large eggs, separated 
  • 1/2 c. all-purpose flour 
  • 1/4 c. unsweetened cocoa powder 
  • 3/4 c. granulated sugar, divided 1/4 tsp. kosher salt
  • Powdered sugar, for sprinkling
Filling 
  • 1 c. heavy cream
  • 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract 
  • Pinch kosher salt 
Frosting
  • 1/2 c. (1 stick) butter, softened
  • 2 c. powdered sugar, plus more for garnish 
  • 1/4 c. cocoa powder
  • 1/2 tsp. pure vanilla extract
  • 2 tbsp. heavy cream
  • Pinch kosher salt
Chocolate curls, for garnish
Cranberries, for garnish
Small rosemary sprigs, for garnish 

Cake:
  1. Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray or oil. In a medium bowl mix together flour, cocoa powder, and salt. 
  2. In a large bowl of a mixer beat egg yolks until thick. Slowly add 1⁄2 cup sugar and beat until pale then mix in flour mixture by hand. 
  3. In another large bowl beat egg whites until soft peaks form. Add remaining 1⁄4 cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into yolk/flour mixture in two batches. 
  4. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 
  5. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 
  6. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 
Filling
  1. In a large bowl beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until stiff peaks form. Refrigerate until ready to use. 
  2. When cake is cool, unroll and spread filling evenly over cake. 
  3. Roll cake back into a log, this time without towel. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 
Frosting
  1. In a mixing bowl beat butter until smooth. 
  2. Add powdered sugar and cocoa powder and beat until no lumps remain.
  3. Beat in vanilla, heavy cream, and salt. 
When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.