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Print this Recipe    Lincoln Log

Lincoln Log Cake
Servings: 12 servings

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

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 (no substitutes)
1 teaspoon vanilla extract

In a large mixing bowl, beat egg yolks until thick and lemon-colored.
Gradually beat 1/4 cup sugar and vanilla. In a small mixing bowl,
beat egg whites until soft peaks form. Gradually add remaining
sugar, beating until still peaks form. Fold into egg yolk mixture.
Combine the flour, baking powder and salt; fold into egg mixture.
Line a greased 15-inch x 10-inch x 1-inch baking pan with waxed
paper and grease the paper. Spread batter evenly into pan. Bake
at 3750F for 12 to 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 chocolate, butter and vanilla; stir until
melted. While frosting is warm, unroll cake and spread half of
frosting over cake to within 1/2 inch 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.


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