The sponge cake: Preheat your oven to th.9 (240 ° C).
Separate the egg whites from the yolks. Beat your egg whites with the sugar. Melt the butter. Whip the egg yolks with the sugar until you get a frothy mixture. Add the melted butter and the flour. Incorporate the whites into snow with a spatula.
Cover a baking sheet with parchment paper. Pour in the dough and bake for 7 minutes. Take the sponge cake out of the oven and put it on a damp cloth, remove the parchment paper. Roll the sponge cake with your cloth.
Syrup: Boil 70 g of water with the sugar. Remove the pan from the heat, let cool. Add the vanilla extract.
Butter cream: In your mixer, cut the butter into pieces and whip it for 10 seconds.
Boil 20 g of water with the sugar. In a bowl, whisk the whole egg and egg yolk and mix with the sugar water until the mixture thickens. Pour on the butter, add the vanilla extract and beat for 3 minutes with the mixer.
Déroulez votre génoise, imbibez-la avec le sirop. Étalez 2/3 de la crème au beurre sur la génoise. Enroulez-la de nouveau pour avoir votre bûche de Noël à la vanille.
Spread the rest of the butter cream on your vanilla Christmas log. Strike her with a fork. Book in the fridge for 1 hour