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Lincoln Log Cake Recipe
Lincoln Log Cake Recipe photo by Taste of Home

Lincoln Log Cake Recipe

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To celebrate Presidents' Day, try this treat from Mary Thomas of Hartford, Wisconsin. "My mother always made this cake roll in February," she remembers.
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 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 ounces unsweetened chocolate, grated
  • 2 tablespoons plus 2 teaspoons butter
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 210 calories, 6 g fat (3 g saturated fat), 78 mg cholesterol, 155 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small 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.
  2. 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 towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
  3. 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.
  4. 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.
Originally published as Lincoln Log Cake in Taste of Home February/March 2001, p65

Nutritional Facts

1 serving (1 slice) equals 210 calories, 6 g fat (3 g saturated fat), 78 mg cholesterol, 155 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.

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