MAKING A LINCOLN LOG DESSERT CAKE
Lincoln’s Birthday is coming up soon (Feb. 12) and wouldn’t it be fun to make and serve a Lincoln Log Cake for Dessert that night. If you think so, here are step by step directions and photos to go along with them. The complete recipe can be found in the recipe section/cakes/frostings in this blog. Along with the recipe and the photos and directions below you should be able to create your own dessert!
Step 1: Assemble all your ingredients and have them ready to go.
Step 2: Prepare your pan – you will need a jelly roll pan (like a cookie sheet, but has 1/2 inch lip all the way around) Cut a piece of parchment or waxed paper to fit the pan. Butter or spray the pan then fit the paper in. Lightly butter and flour the paper. Preheat the oven to 325 degrees.
Step 3: Make the batter per the directions; it is important that the eggs and yolks are warmed up so that they will become thick when beaten. It is also very important that the warming up is done in a double boiler. If you do not have a double boiler you can make one by placing a small amount of water in a saucepan – 1/4 – 1/2″ (the water must not touch the bottom of the top vessel) and then placing a bowl on the top of the saucepan.
Step 4: Fold the dry ingredients in – if they are beaten in the eggs will deflate and the cake will be heavy.
Step 5: Bake the cake – this will take anywheres from 20-25 minutes; the cake should be firm to the touch when done.
Step 6: Remove from the oven and allow to cool for 5 – 10 minutes; spread a clean dish towel out on a flat surface and sift Powdered Sugar evenly over the surface.
Step 7: Place the pan with the cake in it upside down on top of the sugared towel; remove the pan and then carefully remove the paper.
Immediately start rolling the cake with the towel. Roll it as tightly as you can without breaking the cake. Allow the cake to stay rolled up in the towel for at least half an hour. While the cake is setting prepare your filling.
Fillings can be sweetened & flavored Whipped Cream or Chocolate Ganache. For the Whipped Cream Filling follow the directions below:
Sweetened Whipped Cream Filling
2 cups Heavy Whipping Cream
1/4 cup Powdered Sugar
1 Tbsp. Pure Vanilla Extract
1. Whip the Cream either with an electric mixer or with a food processor. If you do it in the food processor, be sure and remove the small pusher as you want the air to be whipped into the Cream.
2. Once soft peaks have formed, add the Powdered Sugar and the Vanilla; continue beating until the Cream is very stiff.
If desired, sliced Berries can be put in the middle of the roll along with the Cream. Other fruit that can be used is sliced Bananas or pitted and halved Cherries.
Step 8: Unroll the Cake and spread with the filling. If you are using fruit, place it near the beginning of the roll – this way it will end up in the center of the finished roll. Reroll the cake, using the towel to help in the process. Place the rolled cake on a serving platter. If desired, finish with a Chocolate Glaze or a piped on Ganace or Buttercream.
Serve immediately or refrigerate until ready to serve. Refrigerate leftovers.
Yield: 8-10 Servings