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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
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

Printed from tasteofhome.com Nov 18, 2008

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Lincoln Log Cake cont.

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 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.