1. Beat the yolks with the sugar and add about 3/4 cup (150 g) of the
flour, sifted. Move half of the mixture to another bowl and mix in half
of the cocoa powder. Set aside.
Beat the egg whites into soft peaks with the salt.
Gently fold half of the whites into each mixture. Line a buttered plate
with a piece of buttered and floured parchment paper. Pour the two mixtures
into two rectangular jelly roll pans, 1/2 inch (1 centimeter) high.
Cook in a 400°F (200°C) oven for 15 minutes. Overturn the plate
on a damp kitchen towel and remove the parchment paper.
Brush both of the the cakes with the "pastry syrup" and then
spread chestnut cream over them.
Place the dark cake on top of the other, cream side facing up, and,
with the help of the towel, roll the cake up like a jelly roll. Wrap
the "log" in parchment paper and refrigerate for 3-4 hours.
Mix the remaining butter with a tablespoon of powdered sugar and the
remaining cocoa powder. Ten minutes before serving the cake, remove
the parchment paper and decorate the cake with the icing to resemble
a yule log,
yum! - May not be reprinted without permission.