Name: Lincoln Log Cake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 4 large 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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Lincoln Log Cake

1. 4 large eggs, separated -

2. 3/4 cup sugar, divided -

3. 1/2 teaspoon vanilla extract -

4. 3/4 cup all-purpose flour -

5. 1 teaspoon baking powder -

6. 1/4 teaspoon salt -

7. Frosting: -

8. 1 cup sugar -

9. 3 tablespoons cornstarch -

10. 1/8 teaspoon salt -

11. 1 cup water -

12. 2 ounces unsweetened chocolate, grated -

13. 2 tablespoons plus 2 teaspoons butter -

14. 1 teaspoon vanilla extract -

How to cook deliciously - Lincoln Log Cake

1. Stage

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. Stage

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.

3. Stage

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. Stage

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.