Buche De Noel

4 eggs, separated

3/4 cup sugar

1/2 tsp vanilla

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

Powdered sugar

3/4 cup red raspberry preserves

Frosting:

1/4 cup butter
1/4 cup cocoa
1/2 tsp vanilla
2 cups sifted powdered sugar
2 Tbsp milk

Preheat oven to 375 degrees. Beat egg yolks until thick and lemon colored. Gradually add 1/4 cup sugar; stir in 1/2 tsp vanilla. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form.  Fold yolk mixture into whites. Fold combined flour, baking powder and salt into egg mixture. Spread batter evenly into greased and floured wax paper lined 15x10 jelly roll pan.  Bake 12 to 15 minutes or until lightly browned. Loosen sides immediately; invert onto towel sprinkled with powdered sugar. Carefully remove wax paper. Roll up cake and towel, starting at narrow end; cool on rack. Unroll; remove towel.  Spread with preserves; roll up. Chill.

Frosting: Beat butter; blend in cocoa and 1/2 tsp vanilla. Add sugar alternately with milk, beating until light and fluffy. Cut 1/2 inch thick slice off one end of log. Attach to side of log with 1 tablespoon frosting to form "stump".

Spread log with remaining frosting. Run tines of fork lengthwise along the cake. Garnish with toasted coconut and meringue mushrooms, if desired.

12 servings