Taste of Home
Lincoln Log Cake
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
YIELD: 12 servings.
To celebrate Presidents' Day, try this treat from Mary Thomas of Hartford, Wisconsin. "My mother always made this cake roll in February," she remembers.
Ingredients
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4 large eggs, separated
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3/4 cup sugar, divided
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1/2 teaspoon vanilla extract
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3/4 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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FROSTING:
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1 cup sugar
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3 tablespoons cornstarch
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1/8 teaspoon salt
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1 cup water
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2 ounces unsweetened chocolate, grated
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2 tablespoons plus 2 teaspoons butter
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1 teaspoon vanilla extract
Directions
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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.
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2.
Line a greased 15x10x1-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.
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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.
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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.
Nutrition Facts
1 slice: 210 calories, 6g fat (3g saturated fat), 78mg cholesterol, 155mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 3g protein.
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