Chef's Quick Tip: Buttercream Yule log

This week, Pastry Chef Michelle Klem from CakeSuite in Westport shows Tina Redwine how to make a Buttercream Yule log.  If you have any questions, please email
Buttercream Cake Roll 
2/3 cup egg whites
3 ¾ ounces sugar
2/3 cup egg yolks
¼ teaspoon salt
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 ¾ ounces all purpose flour
1 ounce corn starch
Sift together flour and corn starch. Set aside.
Mix together yolks and salt. Set aside.
Chocolate buttercream Frosting 
1 cup fresh egg whites
2 cups granulated sugar
1 1/2 lbs. Sweet butter (room temperature)
8 oz. High quality chocolate, carefully melted (in microwave, check every 3 seconds, and stir each time, until melted).
Over a double boiler, heat egg whites and sugar, whisking occasionally, until sugar dissolves.  
Whip on medium/high for 5-10 minutes, until the mixture holds stiff peaks (similar to fluff).
Add butter and mix until incorporated.
Quickly mix in melted chocolate, making sure it is thoroughly incorporated, to avoid lumps.
Freeze or chill, if desired, or use immediately.
Buttercream should be quite soft to achieve a smooth finish.  Microwave for a few seconds to soften slightly.
Pastry Chef Michelle Klem