Buche De Noel

Heat oven to 375°F (190°C). Line jelly-roll pan with parchment paper; coat paper with cooking spray.
In bowl with mixer on medium-high speed, beat 6 yolks until thick, 3 minutes. Combine with flour on low speed.
In another bowl with mixer on medium speed, beat whites until frothy. Beat in 1/3 cup white sugar, a tablespoon at a time, until stiff and glossy. Stir in extract, zest and juice.
Fold egg white mixture into yolks, one third at a time. Spread in prepared pan. Bake until golden brown, 12 minutes, or until cake springs back in middle when lightly touched. Dust with powdered sugar; invert cake on towel; peel off paper. Roll from long side in tea towel.
For filling, in bowl with mixer on medium speed, cream Neufchãtel until smooth. Add jam, beating until combined. In another bowl with mixer on medium-high, whip cream until soft peaks form.
Fold cream into raspberry mixture, one third at a time. Unroll cake, spread with raspberry mixture and re-roll. Place parchment on baking sheet and move filled cake to sheet, seam-side down. Cut triangular piece off one end of roll. Position piece against cake to form tree branch.
For topping, heat oven to 425°F. In small bowl whisk 1/2 cup white sugar and cornstarch. In bowl with mixer on medium beat whites until frothy. Add sugar mixture 1 tablespoon at a time. Beat until stiff and glossy. Cover cake with meringue, dust with powdered sugar. Bake until edges of meringue begin to lightly brown, 10 minutes. Serve at room temperature.

Serves | 16
POINTS per serving | 5

Print as 3x5 or 4x6