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Christmas Log Cake
CAKE
1 c Cake flour, sifted
1/4 ts Salt
1 ts Baking powder
4 Eggs
1 c Sugar
1/4 c ;water
1 tb Lemon juice
MERINGUE MUSHROOMS
2 Egg whites
1/4 c Cream of tartar
1/4 c Sugar
Cocoa, powdered
BUTTER CREAM
1 c Butter, sweet; softened
3 Egg yolk
ICING
1 tb Espresso, powdered
1 tb Milk
3 c Sugar, confectioners; sifted
Food coloring, green
Grease
a jelly roll baking sheet. Line with parchment paper. Grease
the parchment paper. Sift dry ingredients together. Beat eggs
at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls.
Continue beating until the butter is very thick. Then add lemon
juice and water. Fold in dry ingredients in four stages, 1/4 cup at
a time. Spread evenly on the baking sheet. Bake at 375 F. for
15 minutes or until the sponge springs back when tested.
Sift powdered sugar onto the sponge. Turn cake out onto a clean tea
towel. Remove parchment paper. Trim edges of the sponge if
they are crispy. Roll up gently, leaving towel inside, while still
warm. Let cool. Beat egg whites, and when foamy add the cream
of tartar. When soft peaks form, gradually beat in the sugar.
Beat until meringue is stiff and glossy. Pipe meringue through a
pastry bag, making an equal number of stems and caps to resemble small
mushrooms. Bake mushroom pieces at 250 F. about 45 minutes.
When cool, glue them together with butter cream icing and dust lightly
with cocoa in a fine strainer. Beat egg yolks and butter together
until smooth. Add coffee and milk. Gradually add powdered sugar.
Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with
green food coloring for the ivy decoration.
TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake
with butter cream icing. Roll up. Cut off at a diagonal, a
2" slice. This is the tree stump. Frost the outside, then
add the stump and frost. Make ivy patterns. Add the mushrooms.
Dust the whole cake very lightly with powdered sugar, to simulate snow.
Keep in refrigerator. Cut with serrated knife.
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