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Name: Lincoln Log Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Flour; 5 Egg whites; 1/2 c Sugar; 1/4 ts Cream of tartar; 1 ts Vanilla; 3 tb Cocoa

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INGREDIENTS

1/4 c Flour
5 Egg whites
1/2 c Sugar
1/4 ts Cream of tartar
1 ts Vanilla
3 tb Cocoa

Servings

INSTRUCTIONS

Sift together: 1/4 c. flour 3 tbsp. cocoa 1/4 tsp. salt Beat 5 egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Gradually add 1/2 cup sugar, beating constantly. Beat 5 egg yolks until thick and lemon colored. Add 1 teaspoon vanilla. Fold in dry ingredients. Fold yolk batter into whites. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x 1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn cake out onto towel. Sprinkle with confectioners sugar. Roll cake along with towel. Cool. Unroll. Spread with whipped cream. Roll again. Top with hot chocolate glaze. Garnish with almonds, sliced. Chill. Mix: 1 1/2 tbsp. cornstarch Add: Dash salt 1/2 c. water Cook and stir until thick. Remove from heat. Add: 1/2 tsp. vanilla Spread on rolled cake. NOTES : CHOCOLATE GLAZE: Recipe by: Cookbook USA Posted to MC-Recipe Digest V1 #1005 by Gerald Edgerton on Jan 12, 1998

NOTES

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Lincoln Log Cake

1/4 c Flour
5 Egg whites
1/2 c Sugar
1/4 ts Cream of tartar
1 ts Vanilla
3 tb Cocoa

Sift together: 1/4 c. flour 3 tbsp. cocoa 1/4 tsp. salt Beat 5 egg whites  with 1/4 teaspoon cream of tartar until stiff but not dry. Gradually add  1/2 cup sugar, beating constantly. Beat 5 egg yolks until thick and lemon  colored. Add 1 teaspoon vanilla. Fold in dry ingredients. Fold yolk batter  into whites. Spread batter evenly in greased and floured 15 1/2 x 10 1/2 x  1 inch pan. Bake at 325 degrees about 25 minutes. Immediately turn cake out  onto towel.    Sprinkle with confectioners sugar. Roll cake along with towel. Cool.  Unroll. Spread with whipped cream. Roll again.    Top with hot chocolate glaze.    Garnish with almonds, sliced.    Chill. Mix: 1 1/2 tbsp. cornstarch Add: Dash salt 1/2 c. water Cook and  stir until thick. Remove from heat. Add: 1/2 tsp. vanilla Spread on rolled  cake.    NOTES : CHOCOLATE GLAZE:    Recipe by: Cookbook USA    Posted to MC-Recipe Digest V1 #1005 by Gerald Edgerton <jerrye@wizard.com>  on Jan 12, 1998

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Nutrition

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Serving Size: 1 Serving (1348g)
Recipe Makes: 1 Servings

Calories: 1848
Calories from Fat: 24 (1%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1724mg		59 %
Potassium 1809.1mg		48 %
Total Carbohydrate 349.6g		103 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 348g
Protein 112.8g		161 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1848

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