How to make it

  • Cake:
  • Heat oven to 375°F / 190°C. Line 15x10x1-inch pan with foil or parchment paper; grease lightly with shortening or cooking spray.
  • Prepare a kitchen towel (cotton or linen, not terry): spread it on a flat surface and dust it generously with powdered sugar.
  • Stir together the flour, baking powder and salt; set aside.
  • Beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
  • Gradually beat in 1 cup granulated sugar and beat 2 minutes more or until not grainy.
  • Beat in 1/3 cup water and the vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
  • Bake 15 minutes or until toothpick inserted in center comes out clean.
  • Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
  • Carefully remove foil/parchment paper. Trim off stiff edges of cake if necessary.
  • While hot, carefully roll cake and towel up, starting from narrow end. Cool on cooling rack at least 30 minutes.
  • Coffee cream filling:
  • In a small saucepan, place flour and instant coffee; gradually stir in milk until no lumps remain. (Or use a microwaveable bowl.)
  • Cook, over low heat, stirring constantly, until well thickened. (In microwave, cook at 30-second intervals, stirring between each one with a small wire whisk, until smooth and thickened.)
  • Remove from heat and cool, stirring occasionally.
  • Cream butter and shortening well; gradually add sugar, beating until light and fluffy.
  • Add salt, vanilla and the cooled flour mixture; beat until smooth.
  • Store in fridge until using.
  • Sour-cream chocolate icing:
  • Don't make the icing until just before you want to use it, because it will harden quite quickly; ideal for the "bark" striations of the "log".
  • Melt the chocolate and pour it into a mixing bowl.
  • Add the sour cream all at once and beat furiously until thickened.
  • Beat in just enough butter to make it smooth and spreadable, and use right away.
  • Assembly:
  • Unroll cooled sponge cake and fill with coffee filling, spreading to edges.
  • Re-roll the cake and either chill it at this point until ready to frost, or frost it right away:
  • Using a small spatula, spread icing generously over entire cake, using the edge of the spatula to imitate tree bark.
  • Since the icing recipe makes more than needed for this cake, use some of the extra to form lumps, boles, or twigs on the log. I stuck a bay leaf into it as well, because I had no holly!
  • You can leave as is or decorate further by using thin slivers of chocolate ("lichen") and a light dusting of powdered sugar ("snow").
  • Chill until serving; slice into 12 equal slices and enjoy the raves for both appearance and flavor!

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  • chuckieb 5 years ago
    I learned how to make one of these in High School Home Ec a lonnggggg time ago. Still have the recipe but it is so faded you can't read the measurements properly anymore. This one shall replace it. Looks beautiful. Lovely post!
    Was this review helpful? Yes Flag

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