Caramel-Orange Buche De Noel Part 2

Directions

1. 1

   See Part One FOR CAKE: Preheat oven to 300 degrees

2. 2

   Butter llxl7-inch jelly roll pan

3. 3

   Line with parchment

4. 4

   Butter and flour parchment

5. 5

   Coarsely grind toasted almonds with flour in processor

6. 6

   Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted

7. 7

   Stir in orange peel and vanilla extract

8. 8

   Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form