Bûche de Noël

Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.

Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.

Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.

Immediately fold yolk mixture into whipped egg whites.

Spread the batter evenly into the prepared pan.

Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.

Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.

Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Unroll cake, and spread filling to within 1 inch of the edge.

Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving. Enjoy!