Instructions: Cake Method:
1. In a medium mixing bowl, beat egg yolks with electric mixer for 1 minute. Gradually add 1/2 cup of sugar, 1 tablespoon at a time, until mixture thickens, turns pale yellow and forms a thick ribbon off beaters, about 3 minutes. Beat in vanilla and lemon peel.

2. In a separate nonplastic bowl, beat egg whites with clean beaters until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in remaining 2 tablespoons sugar until stiff peaks form.

3. Stir 1/4 of beaten egg whites into yolk mixture to lighten mixture. Fold in 1/3 of remaining whites until combined. Fold in 1/4 cup of flour. Continue to alternate egg white and flour additions, ending with flour. Fold in cooled butter.

4. Grease a 15-by-10-inch jellyroll pan, line with wax paper and butter wax paper. Pour batter into pan, spreading evenly. Drop pan from height of 2 inches above counter to eliminate air pockets.

5. Bake in a 375i F oven for about 10 minutes until top is light gold and springs back when lightly touched.

6. Sift 3 tablespoons powdered sugar over surface of a clean towel that is at least 15-by-10 inches. Loosen cake from sides of pan; turn out onto sugared towel. Peel off and discard wax paper. Trim off and discard any stiff edges. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down, about 1-1/2 hours.

7. Prepare either Filling/Frosting recipe below.

8. Unroll cake; spread with 1/2 of filling/frosting. Roll cake up; place seam side down on serving plate. Frost cake with remaining filling/frosting, leaving ends unfrosted. Run a dinner fork through the frosting along log to create "bark." Sprinkle with powdered sugar for "snow," and garnish with lemon leaves and cranberries. Serve cold in slices.

Filling/Frosting Ingredients (Version 1): 1-1/2 cups whipping cream
1/3 cup powdered sugar, sifted
1/4 cup unsweetened cocoa powder
2 tsp. instant espresso coffee powder
1 tsp. vanilla extract

Method:
1. Combine whipping cream, powdered sugar, cocoa powder, coffee powder and vanilla in a medium bowl; beat at high speed until stiff peaks form.

2. Cover; chill 1 hour.

Filling/Frosting Ingredients (Version 2): 2-1/2 sticks (1-1/4 cups) butter, room temperature 2 cups powdered sugar, sifted
4 squares (4 oz.) bittersweet chocolate, melted 1 Tbsp. instant espresso coffee powder
1 tsp. vanilla extract
powdered sugar

Method:
1. Beat butter in mixing bowl for 1 minute, add powdered sugar and beat on medium speed until light and fluffy, about 3 minutes.

2. Add cooled, melted chocolate, coffee powder and vanilla; beat until smooth.

3. Cover; chill 1 hour.

Yield: 8-10 servings

NOTES : Americas favorite chef, Julia Child, began delighting television audiences in the 60s with "The French Chef." This simplified version of the classic French "Buche" will delight your holiday guests.

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