INGREDIENTS

INSTRUCTIONS

Have ready: clean lint-free dish towel and cookie sheet larger than
jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll  pan
by greasing it, lining bottom and sides with wax paper, and  greasing
wax paper.  Bring eggs to room temperature and separate. Mix  flour,
baking powder, and salt; set aside. Beat yolks until thick and  pale.
Gradually add 6T sugar, beating well after each addition.  Mixture
should fall in thick ribbon when beaters are lifted. Add  vanilla and
beat again. With clean dry beaters, beat egg whites until  foamy.
Gradually add remaining sugar, beating constantly, until  whites stand
in firm, glossy, moist peaks. Fold 1/3 whites into yolk  mixture to
lighten it, then fold remaining whites in too. Gradually  fold dry
ingredients into egg mixture; fold in gently but thoroughly.  Spread
batter evenly in prepared pan, making sure to get it into the  corners.
Put pan into oven immediately. Bake 10-12 minutes, just  until cake is
golden on top and tester comes out clean. Do not  overbake. Remove from
oven; working quickly, cover jelly roll pan  FIRST with clean towel,
then with inverted cookie sheet. Turn over  pan, towel, and sheet to
turn out cake. Remove jelly roll pan; peel  off wax paper. Slide towel
and cake onto counter; cake is wrong side  up. Cut off any crisp edges,
fold one end of towel over short end of  cake, and roll cake in towel.
Place rolled cake seam side down on  wire rack or cookie sheet to cool
completely. CHESTNUT BUTTERCREAM  FILLING: combine sugar, egg yolk,
salt, vanilla, and cream; beat for  8 minutes at medium speed. Without
washing beaters, cream butter  until light. Add yolk mixture a little
at a time, beating well after  each addition. Gradually add powdered
sugar, beating well after each  addition. Set basic buttercream aside.
Puree chestnuts with butter,  cream, and powdered sugar. Stir chestnut
puree into buttercream,  blending thoroughly.  If necessary, thin with
a little more cream to  bring to very spreadable consistency. MOCHA
SILK FROSTING: powder  instant coffee by placing in plastic bag and
crushing with rolling  pin. Mix together sugar, cocoa, and coffee. Add
remaining ingredients  and beat for 1 minute at medium speed.  If
necessary, add a little  more cream to make frosting easy to spread.
Unroll cooled cake,  leaving it on towel; don't worry about the cake
looking deflated, it  will perk up soon. Spread 1/2 c frosting evenly
over cake, all the  way to the edges. Spread 2 c filling over thin
layer of frosting,  pushing generous amount into curved end. Roll up
again, without towel  but using it to help roll. Place cake, seam side
down, on cake plate  or tray. Remove any excess villing from ends and
seam edge.  Refrigerate for 1 hour to firm filling. Trim and discard
(or eat!) a  thin slice from one end of chilled cake; cut and reserve
wedge from  other end. Spread a small amount of filling on top center
of cake and  press reserved wedge on it to make the "knothole." Frost
entire cake  with remaining frosting, building frosting up around sides
of  "knothole." Do NOT cover knothold top! Work frosting as far under
roll as possible. Repeatedly draw narrow metal spatula lengthwise
through frosting to simulate rough texture of bark. Snip pieces of
angelica into leaf shapes and cut glace cherries in half to make log
decorations. Keep cake refrigerated until serving; it is much easier
to slice when cold and firm. Before serving, surround cake with holly
and cranberries.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 393
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 108.9mg
Sodium: 106.7mg
Potassium: 60.7mg
Carbohydrates: 62g
Fiber: <1g
Sugar: 55.9g
Protein: 3.1g