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Lincoln Log Cake

4 eggs, separated
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2 squares (1 ounce each) unsweetened chocolate, grated
2 tablespoons plus 2 teaspoons butter

Printed from tasteofhome.com Nov 18, 2008

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Lincoln Log Cake cont.

1 teaspoon vanilla extract

In a large mixing bowl, beat egg yolks until thick and lemon-colored.
Gradually beat in 1/4 cup sugar and vanilla. In a small mixing bowl,
beat egg whites until soft peaks form. Gradually add remaining sugar,
beating until stiff peaks form. Fold into egg yolk mixture. Combine
the flour, baking powder and salt; fold into egg mixture. Line a
greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and
grease the paper. Spread batter evenly into pan. Bake at 375° for
12-15 minutes or until top springs back when lightly touched. Cool
for 5 minutes. Turn cake onto a kitchen towel dusted with
confectioners' sugar. Gently peel off waxed paper. Roll up cake in

Printed from tasteofhome.com Nov 18, 2008

Lincoln Log Cake

towel, jelly-roll style, starting with a short side. Cool completely
on a wire rack. For frosting, combine the sugar, cornstarch, salt
and water in a saucepan until smooth. Bring to a boil; cook and stir
for 2 minutes or until thickened. Remove from the heat. Add the
chocolate, butter and vanilla; stir until melted. While frosting
is warm, unroll cake and spread half of frosting over cake to within
1/2 in. of edges. Roll up. Spread remaining frosting over outside of
roll. Using tines of a fork, drag along sides of cake to resemble
tree bark. Refrigerate for at least 1 hour before slicing.

Yield: 12 servings.