Day: December 21, 2017
By Melanie Hodges Neufeld
HeinOnline, one of the useful resources we offer for members in our Members’ Section, recently added a new database: McGill Institute of Air and Space Law Publications. The McGill Institute is a leading authority on air and space law. With nearly 50 titles and 50,000 pages on this topic, HeinOnline invites you to check out their new fully searchable, user-friendly interface.
Please visit the Members’ Section to explore this new resource and the over 700 other legal periodicals available on HeinOnline.
On the twelfth (business) day of Christmas, the Law Society staff gives to you:
2 cups heavy cream
1/2 cup confectioners’ sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
6 egg yolks
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
1/8 tsp salt
6 egg whites
1/4 cup white sugar confectioners’ sugar for dusting
- Preheat oven to 375 degrees F (190 degrees C).
- Line a 10 x 15-inch jelly roll pan with parchment paper (if you do not have a jelly roll pan, a cake pan of similar size will do).
- In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.
- In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
- Immediately fold the yolk mixture into the whites.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.
- 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 the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
- Decorate with meringue or marzipan mushrooms, plastic Santa and reindeer, or PUT A BIRD ON IT! Let the people to whom you are serving it know which parts are edible and which are not.
Photo credit: Christine Muldoon