<http://schema.org/recipeInstructions>
" Prepare cake roll: Preheat oven to 375 degrees F. Grease 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan; line with waxed paper; grease paper and dust with flour. On waxed paper, combine flour, cocoa, cinnamon, ginger, cloves, and salt. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar, beating until sugar dissolves and whites stand in stiff peaks. In large bowl, using same beaters and with mixer at high speed, beat egg yolks and remaining 1/2 cup sugar until very thick and lemon-colored. With rubber spatula or wire whisk, gently fold beaten egg whites into beaten egg yolks, one-third at a time. With same rubber spatula or wire whisk, gently fold flour mixture into egg mixture, one-third at a time. Fold in melted margarine or butter, mixing just until combined. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger. Sprinkle clean cloth towel with confectioners&amp;#039; sugar. When cake is done, immediately invert hot cake onto towel. Peel off waxed paper and discard. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Meanwhile, prepare Brandied Butter Cream. Assemble cake: Gently unroll cooled cake. With metal spatula, spread white Brandied Butter Cream almost to edges. Starting from same long side, roll cake without towel. With sharp knife, cut 1 1/2-inch-thick diagonal slice off each end of roll; set aside. Place rolled cake, seam side down, on long platter. Spread some chocolate Brandied Butter Cream over roll. Place 1 end piece on side of roll to resemble branch. Place remaining end piece on top of roll to resemble another branch. Spread remaining frosting over roll and branches, leaving cut side of branches unfrosted. With metal spatula, spread frosting to resemble bark of tree. Refrigerate cake at least 2 hours before serving. Garnish platter with greens and Meringue Mushrooms if you like. Brandied Butter Cream: In 2-quart saucepan, combine 1 cup sugar and 1/2 cup all-purpose flour. With wire whisk, mix in 1 cup milk until smooth. Cook over medium-high heat, stirring often, until mixture thickens and boils. Reduce heat to low and cook 2 minutes, stirring constantly. Cool completely, about 45 minutes. Meanwhile, in small saucepan, melt 1 square (1 ounce) semisweet chocolate and 1 square (1 ounce) unsweetened chocolate over low heat; cool slightly. In large bowl, with mixer at medium speed, beat 1 cup margarine or butter (2 sticks), softened, until creamy. Gradually beat in cooled flour mixture. When mixture is smooth, beat in 2 tablespoons brandy and 1 teaspoon vanilla extract until blended. Spoon half of white butter cream into small bowl; stir melted chocolate into butter cream remaining in large bowl."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4475/brandied-buche-de-noel-1249/>