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Ingredients

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Directions

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  • Grease a 15x10x1-inch jelly-roll pan. Line pan with waxed paper. Generously grease waxed paper. Set aside.

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  • In medium mixing bowl, combine cake flour, cornstarch, cocoa powder, soda, and salt. In large mixing bowl, beat eggs, yolks, and the 1 teaspoon vanilla with electric mixer on high speed 4 to 5 minutes or until thick and lemon colored. Gradually add 3/4 cup sugar, beating 2 minutes on high to dissolve sugar.

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  • Sprinkle flour mixture, one third at a time, over egg mixture and use a large rubber spatula to gently fold until mixed.

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  • Evenly spread batter in the prepared jelly-roll pan. Bake in a 375 degree F oven about 12 minutes or until the cake springs back when lightly touched with your finger.

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  • Remove the cake from the oven. Cool in pan on a wire rack for 3 minutes. Generously sprinkle the powdered sugar over a clean kitchen towel thats slightly larger than the cake. Invert pan and turn cake upside down onto the towel. Carefully remove waxed paper by peeling it off the cake; discard.

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  • While cake is warm, roll up cake and towel, starting from one of the cakes short sides.* (Its important to roll the cake while warm to avoid cracking.) Cool rolled cake on a wire rack.

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  • Gently unroll cake; remove towel. In a chilled medium mixing bowl, combine whipping cream, the 1/4 cup powdered sugar, and the 1/2 teaspoon vanilla. eat with chilled beaters of an electric mixer on medium speed until soft peaks form. With a thin metal spatula, spread the whipped cream filling on the cake to within 1 inch of the edges.

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  • Carefully roll up cake (without the towel) starting from a short side.* Place on serving platter, seam side down, and chill in the refrigerator for 30 minutes.

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  • Remove cake from refrigerator. With a serrated knife, diagonally cut off a 3-inch slice from one end of cake. Place the diagonally cut edge of piece against side of longer roll on the serving plate. This forms a branch on the log.

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  • Frost entire cake with So-Chocolate Buttercream, carefully cementing limb to trunk with buttercream. Chill again until buttercream firms, if necessary. With the tines of a table fork, create a pattern of rings on the cut ends of the roll, and bark on the rest of the tree. Place the candied flowers and leaves on the bark in a random pattern, if you like. Using a sieve, gently dust the cake with 2 tablespoons powdered sugar to create a sprinkling of snow. Chill cake until ready to serve.

  • *For a longer cake: Roll cake from a long side for a longer, thinner log.

*

For a longer cake: Roll cake from a long side for a longer, thinner log.

Nutrition Facts

518 calories; 39 g total fat; 255 mg cholesterol; 140 mg sodium. 37 g carbohydrates; 2 g fiber; 7 g protein;

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