5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup good quality baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar


1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1-1/2 teaspoons instant coffee granules


1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons 2% milk

Baking and assembly:

Pre-heat oven to 350 degrees F

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

Combine the flour, cocoa and salt in a small mixing bowl and set aside.

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.

In a large mixing bowl, beat egg yolks on high until light and fluffy with an electric hand mixer. You can do this in your stand mixer as well. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Gradually add the set aside flour mixture to egg yolk mixture until blended.

Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form.

Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in the remaining egg whites until well combined and no streaks remain.

Spread the batter evenly in prepared baking pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.

In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. You can be very creative and slice the log diagonally before frosting. Slice the cake diagonally, frost the cake covering both ends with frosting and then design the cake as usual. If you want to stand one of the sliced logs up, don’t frost the end it will stand on and continue to frost the rest of the cake as usual.

Yield: 12 servings.

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