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1
Grease a jelly roll baking sheet.
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2
Line with parchment paper.
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3
Grease the parchment paper.
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4
Sift dry ingredients together.
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5
Beat eggs at high speed about 5 to 10 minutes.
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6
Add sugar by tablespoonfuls.
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7
Continue beating until the butter is very thick.
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8
Then add lemon juice and water.
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9
Fold in dry ingredients in four stages, 1/4 cup at a time.
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10
Spread evenly on the baking sheet.
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11
Bake at 375F for 15 minutes or until the sponge springs back when tested.
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12
Sift powdered sugar onto the sponge.
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13
Turn cake out onto a clean tea towel.
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14
Remove parchment paper.
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15
Trim edges of the sponge if they are crispy.
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16
Roll up gently, leaving towel inside, while still warm.
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17
Let cool.
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18
Beat egg whites, and when foamy add the cream of tartar.
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19
When soft peaks form, gradually beat in the sugar.
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20
Beat until meringue is stiff and glossy.
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21
Pipe meringue through a pastry bag, making and equalnumber of stems and caps to resemble small mushrooms.
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22
Bake mushroom pieces at 250F.
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23
about 45 minutes.
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24
When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer.
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25
Beat egg yolks and butter together until smooth.
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26
Add coffee and milk.
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27
Gradually add powdered sugar.
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28
Beat until smooth.
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29
Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration.
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30
To assemble: Unroll cooled sponge, remove towel, spread, cake with butter cream icing.
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31
Roll up.
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32
Cut off at a diagonal, a 2-inch slice.
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33
This is the tree stump.
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34
Frost the outside, then add the stump and frost.
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35
Make ivy patterns.
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36
Add the mushrooms.
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37
Dust the whole cake very lightly with powdered sugar, to simulate snow.
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38
Keep in refrigerator.
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39
Cut with serrated knife.
