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1
Beat eggs until thick.
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2
Gradually beat in sugar and then slowly blend the water and vanilla inches
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3
Sift flour, baking powder, and salt together.
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4
Slowly add to egg mixture, blending until smooth.
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5
Pour into 15x10 jelly roll pan lined with foil (You can also use a cookie sheet with a raised edge.
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6
I bring the foil up about 1-inch all around the edge of the pan.)
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7
The cake batter is thick and airy.
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8
Spread it evenly over the pan.
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9
(The cake is thin and like a sponge cake).
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10
Bake in a 375F oven 12-15 minutes.
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11
Loosen edges of foil and turn out onto a towel sprinkled with confectioners sugar.
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12
remove foil - you may have to pry the corners a little from the edges of the cake.
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13
Roll the cake in the towel from the narrow end.
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14
it will only roll two times.
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15
Let sit in towel until completely cool.
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16
Work rather quickly here.
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17
The idea here is to get the cake rolled up in the towel while it is still hot and pliable.
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18
When cool - unroll cake and place on a serving platter.
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19
CREAM FILLIING:.
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20
Combine heavy cream, confectioners sugar, and instant coffee powder.
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21
Whip until thick enough to spread.
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22
Spread cake with sweetened whipped cream and then re-roll.
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23
It will rather flop back into a rolled shape.
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24
CHOCOLATE FROSTING:.
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25
Melt unsweetened chocolate (or unsweetened cocoa and butter).
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26
Mix sugar, salt, millk and vanilla.
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27
Add chocolate and blend well.
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28
Let stand, stirring occasionally until spreading consistency.
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29
To spread frosting, dip knife or narrow spatula in hot water.
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30
Now spread the roll with the chocolate icing.
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31
Draw the tongs of a fork along the length of the frosted log to resemble bark.
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32
Decorate the edge of the log on the plate with cherries and lemon leaves or sprigs of holly.
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33
Enjoy!
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34
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