the first picture is the slow process of finding little bits of flour and making sure they are delicately incorporated, the second picture is the drizzle of butter added to the batter and folded so gently that the eggs are barely disturbed. The final picture is the Buche in a towel.
sorry I didn't get more pictures from oven to towel, but you have to work very quickly when this bad boy comes out of the oven. You have to invert the cake, sprinkle a towel with superfine sugar, flip the cake on top the towel, peel the parchment, sprinkle it with more superfine sugar and the roll it lengthwise very quickly. If you don't work quickly enough the cake will crack when you roll it. which is the whole purpose of rolling it--You are giving it "memory" to be later rolled with icing in the middle.
Part two: the Frosting. Tomorrow.
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