Preheat oven to 375°F; grease and flour a 15 x 10-inch pan; set aside.
In a medium bowl, combine flour, baking powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 C. of sugar. In a small bowl, beat egg whites to soft peaks. Gradually add 1/2 C. of sugar and beat to form stiff peaks; Fold egg white mixture into egg yolk mixture, then add the flour mixture and gently combine.
Pour into prepared pan and bake at 375°F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar and roll cake up in towel. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and powdered sugar.
Add whipped topping and mix well. Add cornstarch, cocoa and salt; blend until combined. Unroll cooled cake and spread with filling mixture. Carefully re-roll the cake without the towel, gently pressing just enough to roll without thinning the filling out.
Garnish with powdered sugar.
Lincoln Log Cake
Prep Time: 2 Hours 30 Minutes
Total Time: 2 Hours 45 Minutes
Ingredients
1/2 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
1/4 C. cocoa powder
1/4 tsp. salt
4 egg yolks (reserve whites)
1/2 tsp. Spice Islands® Pure Vanilla Extract
Filling:
1 – 8 oz. package cream cheese, softened
1 – 8 oz. package frozen whipped topping, thawed
3 C. powdered sugar
2 Tbsp. Clabber Girl® Corn Starch
1/2 C. cocoa powder dash salt
Directions
Preheat oven to 375°F; grease and flour a 15 x 10-inch pan; set aside.
In a medium bowl, combine flour, baking powder, cocoa and salt. In a separate bowl, beat egg yolks and vanilla until thick and lemon colored; whisk in the 1/3 C. of sugar. In a small bowl, beat egg whites to soft peaks. Gradually add 1/2 C. of sugar and beat to form stiff peaks; Fold egg white mixture into egg yolk mixture, then add the flour mixture and gently combine.
Pour into prepared pan and bake at 375°F. for 12 to 15 minutes, or a toothpick inserted in the center comes out clean. Immediately remove from pan turn cake onto a kitchen towel sprinkled with powdered sugar and roll cake up in towel. Let cool. Meanwhile, prepare filling. In a medium bowl, whip together the cream cheese and powdered sugar.
Add whipped topping and mix well. Add cornstarch, cocoa and salt; blend until combined. Unroll cooled cake and spread with filling mixture. Carefully re-roll the cake without the towel, gently pressing just enough to roll without thinning the filling out.
