One of my most favorite desserts happens to be cake. I love everything about it. There’s just something satisfying about cake and frosting and the sweet treat that it provides my desserty desires. This Lincoln log cake takes a bit of elbow grease to construct but you’ll be able to do it. Trust me, it is so worth the hassle. I love slicing off a piece of this cake and taking the first bite with my eyes closed in order to fully savor the goodness.
Take a look at what my pals over at Bless Us O Lord had to say about this great recipe:
This recipe is traditionally served by my husband’s family on President’s Day or President Lincoln’s birthday. It’s a yummy tradition to carry on, so I am happy to do it.
That is really neat, Barbara! I think I’ll have to start making this cake on President’s Day, too.
Ingredients
1/2 cup Gold Medal all-purpose flour
1/4 cup Toll House cocoa powder
1 t. baking powder
1/4 t. Morton salt
4 eggs, divided
1/2 t. McCormick vanilla
1/3 cup plus 1/2 cup Domino granulated sugar, divided
2 cups whipping cream
1/4 cup powdered sugar
3/4 cup heavy cream
1 cup semisweet Toll House chocolate (either chips or finely chopped pieces)
Instructions
Grease and line a 15 x 10 jelly roll pan with parchment or waxed paper. Then grease and flour paper. Preheat oven to 375 degrees.
Whisk together flour, cocoa, baking powder, and salt. In a mixer bowl, beat egg yolks and vanilla at high speed for 5 minutes or so until eggs are thick and lemon colored. Gradually add 1/3 cup sugar, beating until sugar dissolves.
In another mixer with clean beaters, beat egg whites at medium speed until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold egg yolks into whites very gently. Sprinkle flour mixture over egg mixture and fold gently until incorporated. Spread batter into prepared pan.
Bake at 375 degrees for 12 to 15 minutes. While cake is baking, sprinkle powdered sugar over a clean tea towel. When cake is done, immediately flip cake out of pan and onto towel. Starting at narrow end, roll up cake in tea towel. Cool on a wire rack.
Beat cream to stiff peaks with powdered sugar. When cake is cool, carefully unroll cake and fill with sweetened whipped cream and re-roll (If cake begins to crack, try to re-roll it — the cream will probably hold it together).
Place rolled cake on a serving platter and prepare glaze. Heat 3/4 cup cream to steaming and pour over chocolate in a bowl. Let sit for a minute (leave it alone). Stir until chocolate melts and then let it sit to cool for a few minutes. Pour glaze over cake from the top slowly drizzling, back and forth, so it will slowly drip down over sides. Chill until ready to serve.
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Quick Tip: Serve with ice cream.
Thank you to Bless Us O Lord for this great photo.
