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Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch
jelly roll pan, and line with waxed paper. Grease waxed
paper.
Mix
flour, soda, and salt together.
Beat
eggs in a small mixer bowl at high speed, until thick
and light - about 5 minutes.
Gradually
add the sugar, and beat until thick.
Melt
the chocolate and water together, and add to the egg
mixture.
Fold
in the dry ingredients, and mix gently but thoroughly.
Spread
in prepared pan, and bake for 15 - 17 minutes, until
the cake springs back when lightly touched.
Remove
from oven and turn out immediately onto a tea towel
that has been sprinkled generously with icing sugar.
Remove
waxed paper, and trim of any crisp edges of the cake.
Begin
at the narrow end, and roll up the cake and the tea
towel together. Allow to cool.
Filling:
Whip cream until soft peaks form. Stir in icing sugar
and vanilla and whip until stiff.
Unroll
the cake when cool, and spread the top with the whip
cream.
Re-roll,
without the towel.
Cut
a thin slice off of each end of the roll, to make them
even.
Icing:
Soften butter. Combine all ingredients and beat until
smooth and of good spreading consistency.
Use
the centres of the ends you sliced off the cake to make
"bumps on the log": Use a little of the icing
to affix the bump to the side of the cake - one on each
side.
Ice
the entire cake with the icing, including the ends and
the bumps.
Run
a fork along the icing so that it resembles tree bark.
Sprinkle
with icing sugar, and decorate with holly or other Christmas
decoration leaves.
Store in refrigerator.
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