Ingredients: |
Ingredients: Cake:
10 eggs, separated (collect the whites in a large mixing bowl, yolks in a small bowl)
(Be careful that no yolk (nor shell!) pieces dribble into the egg white bowl.)
1 1/4 cups sugar, separated in half (1/2 cup plus 2 tablespoons each)
1 cup sifted all-purpose flour
Frosting:
3/4 pound butter (chilled, or room temp, not too soft)
2 1/4 cups powdered sugar
3/4 cup cocoa powder
1 1/2 Tsp vanilla Extract
1/4 cup shortening (e.g., Crisco solid shortening)
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Directions: |
Directions:Works best with a free-standing electric mixer!
Preheat oven to 350 degrees, rack on middle shelf.
Tip: put the jelly roll pan in the oven just a few minutes to warm it while the oven is preheating. This helps the wax paper stay in place.
Line 12" x 18" jelly roll pan with wax paper (covering bottom and sides may require multiple pieces) and spray a light coat of nonstick spray
Tip: A little larger size pan is even better, to spread out the generous amount of batter.
Tip: Get a nice sharp crease in the wax paper (without tearing) along the bottom edges of the pan.
In the small bowl, mix together egg yolks and half the sugar (1 cup + 2 tablespoons) until thick and lemon-colored. Set aside.
In the large bowl, whip egg whites until peaks begin to form and you have a meringue-like mixture.
Fold in egg yolk mixture.
Fold in flour – gently, slowly, while mixer stirs it in. (It's a know fact your cake will work well as a rubber door mat if you forget this step.)
Turn out onto sprayed wax paper in pan. Spread evenly, and try to avoid drips and spill beyond the wax paper. Spread batter smoothly across pan, pushing fully to corners and edges.
Bake for 12-15 minutes, until golden brown. Batter will rise up above the top of the pan while baking but will settle when removed from the oven. Cake sponge should slightly pull away from sides of pan in places. Do not over-bake.
After cooling in pan, lift wax paper and cake sponge out of pan and place on a large cutting board or other flat serving surface. Gently pull wax paper away from the side of the sponge.
Frosting: Mix butter, powdered sugar and cocoa until creamy (slow speed)
Tip: Pre-mix powdered sugar and cocoa by hand in a measuring cup and slowly add to the butter. This avoids a cocoa/powdered sugar dust storm from the mixer.
Mix in the vanilla.
Mix in the shortening until well-stirred.
Mix on high for 4-5 minutes until light and smooth.
Log Construction:
Use a rubber spatula and trowel a smooth layer of frosting (about 1/8” thick) across the sponge.
Separate the sponge bottom from the wax paper, and roll into a log.
Tip: Roll the sponge along the 18” side, so the log is longer (making more, but smaller slices.)
Use a pancake turner to gently lift the sponge from the paper and roll it as you do so, being careful to not tear the sponge. Another pair of hands is often helpful.
Frost the outside of the log, including the ends. Using a table knife or spatula, create a rough, bark-like look with the frosting. There should be a generous amount of frosting, so be sure to get frosting all the way down where the log rests on the board
Don’t steal Poinsettia ornaments from the Christmas tree to add extra sparkle. Mom will be mad.
Cut into ½” – ¾” slices for serving. Make sure you call dibs on one the end pieces with extra frosting!
Enjoy! |
This recipe for Dad’s Nearly Famous Disney Log Cake is from