World Of Christmas
One of the best recipes for tasty Christmas cakes, this Christmas Log Cake Recipe is easy to make.

Christmas Log Cake

Do you wish to make your Christmas celebrations all the more special and memorable for years to come? Include this Christmas log cake in your Christmas feast menu. Delicious, flavorsome, and succulent, this cake is ideal for leaving everyone wanting for a second serve, or probably a third one too. Wouldn't it be nice to have everyone gorging on a Christmas cake made by you and receiving a bundle of accolades? But be sure to keep some slices for yourself as you wouldn't want to keep yourself starving from this scrumptious and yummy treat, right? Let's now proceed towards making this gorgeous and tempting Christmas log cake in the lines herein.


For Cake:
  • 1 cup - Cake Flour (sifted)
  • ¼ tsp - Salt
  • 1 tsp - Baking Powder
  • 4 - Eggs
  • 1 cup - Sugar
  • ¼ cup - Water
  • 1 tbsp - Lemon Juice
For Meringue Mushrooms:
  • 2 - Egg Whites (separated)
  • ¼ cup - Cream of Tartar
  • ¼ cup - Sugar
  • Cocoa (powdered)
For Butter Cream:
  • 1 cup - Butter (sweet and softened)
  • 3 - Egg Yoke (separated)
For Icing:
  • 1 tbsp - Espresso (powdered)
  • 1 tbsp - Milk
  • 3 cup - Confectioners' Sugar (sifted)
  • Green Food Coloring
  • Grease a jellyroll-baking sheet.
  • Line with parchment paper.
  • Grease the parchment paper.
  • Sift dry ingredients together.
  • Beat eggs at high speed about 5 to 10 minutes.
  • Add sugar by tablespoonfuls.
  • Continue beating until the butter is very thick.
  • Then add lemon juice and water.
  • Fold in dry ingredients in four stages - ¼ cup at a time.
  • Spread evenly on the baking sheet.
  • Bake at 375 oF for 15 minutes.
  • Sift powdered sugar onto the sponge.
  • Turn cake out onto a clean tea towel.
  • Remove parchment paper.
  • Trim edges of the sponge if they are crispy.
  • Roll up gently, leaving towel inside, while still warm.
  • Let cool.
  • Beat egg whites and when foamy, add the cream of tartar.
  • When soft peaks form, gradually beat in the sugar.
  • Beat until meringue is stiff and glossy.
  • Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.
  • Bake mushroom pieces at 250 oF for about 45 minutes.
  • When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer.
  • Beat egg yolks and butter together until smooth.
  • Add coffee and milk and gradually add powdered sugar.
  • Beat until smooth.
  • Mix about 1/3 cup to ½ cup of the frosting with green food coloring for the ivy decoration.
  • Unroll cooled sponge.
  • Remove towel.
  • Spread the cake with butter cream icing.
  • Roll up.
  • Cut off at a diagonal 2" slice.
  • This is the tree stump.
  • Frost the outside, then add the stump and frost.
  • Make ivy patterns.
  • Add the mushrooms.
  • Dust the whole cake very lightly with powdered sugar to give the effect of snow.
  • Keep in refrigerator.
  • Cut with serrated knife.