Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375 degrees. | 2. Line jelly roll pan, 15-1/2x10-1/2x1", with waxed paper or baking parchment (I use the parchment). Grease (and I flour the bottom). | 3. Mix flour, cocoa, baking powder, and salt; set aside. | 4. Beat eggs in small mixer bowl (I do this in the big Kitchen Aid mixer with the wire beater) on high speed until very thick and lemon colored, 3-5 minutes. | 5. Pour eggs into large mixer bowl if using a small one, and gradually beat in granulated sugar. | 6. Beat in water and vanilla on low speed. | 7. Gradually add flour mixture, beating just until batter is smooth. | 8. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12-15 minutes. | 9. Loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove paper; trim stiff edges from cake if necessary. | 10. While hot, roll cake and towel from narrow end. | 11. Cool on a wire rack for 30-60 minutes. | 12. Beat whipping cream, 2 tablespoons of sugar (more to suit taste), and the coffee, in chilled bowl until stiff. | 13. Unroll cake carefully. | 14. Spread whipped coffee cream filling over cake, reserving about 3-4 tablespoons in a small dish. | 15. Re-roll, using towel to help, if necessary. | 16. Cut a piece of the roll from one end, at an angle - maybe an inch at the narrow part to 2 inches at the wide part of the slice, and set aside for a moment while you begin to frost the log (Move the cake to it serving plate before you begin icing the log.) with the chocolate icing. | 17. Make the icing by mixing the cocoa and margarine, then stirring in the powdered sugar, flavor, and hot water to a nice spreading consistency. | 18. Set the waiting slice atop the frosted log - the icing should hold it in place sufficiently, or use a toothpick if you think you need to - to resemble a cut branch stub. | 19. Ice those sides, too, blending into the main log part for a realistic look. | 20. Use the reserved coffee whipped cream to cover the ends of the log and the top of the 'cut branch'. | 21. Now's the fun: Using a fork -- I like one with tines rather apart -- draw the bark on the tree - just pull the fork through the soft frosting. | 22. Rinse the fork and draw the circular rings on the ends (the coffee cream), | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3/4	cup		-	-	-	-
cocoa	1/4	cup		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
water	1/3	cup		0.0	0.0	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	2	tablespoons	granulated	319.8	60.008	10.01	4.992
coffee	1 1/2	1/2		225.99	37.507	7.5087	5.2488
cocoa	1/3	cup		-	-	-	-
margarine	1/3	cup	softened	540.688	0.6768	0.6768	60.536
sugar	2	cups	powdered	933.6	239.44799999999998	0.0	0.0
vanilla extract	1 1/2	1/2		12.095999999999998	0.5313	0.0025	0.0025
hot water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.