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Buche De Noel (Jelly Roll-Yule Log)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.8525
Energy (kCal)548.834
Carbohydrates (g)62.8935
Total fats (g)19.2595
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 375. | 2. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease generously. | 3. beat eggs in small mixer bowl on high speed until very thick and lemon color, about 5 minutes. | 4. Pour eggs into large mixer bowl. | 5. Beat in granulated sugar gradually. | 6. Beat in water and vanilla on low speed. | 7. Add flour, baking powder and salt gradually, beating just until batter is smooth. | 8. Pour into pan. | 9. Bake until wooden pick inserted in center comes out clean, 12-15 minutes. | 10. Immediately loosen cake from edges of pan. | 11. Invert on towel sprinkled generously with powdered sugar. | 12. Carefully remove foil/waxed paper; trim off stiff edges if necessary. | 13. While hot, carefully roll cake and towel from narrow end. | 14. Cool on wire rack for at least 30 minutes. | 15. Unroll cake; remove towel. | 16. Beat jelly slightly with fork to soften; spread over cake. | 17. Roll up. | 18. Sprinkle with powdered sugar or cover with frosting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    water 1/3 cup 0.0 0.0 0.0 0.0
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 3/4 cup - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    salt 1/4 teaspoon - - - -
    jelly jam 2/3 cup - - - -
    sugar powdered - - - -
    chocolate - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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