Snowy Christmas Log Cake| Christy Rost
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons butter
- 2 eggs
- 1 cup sugar
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Stir together flour, baking powder, and salt; set aside. In a small saucepan, heat milk and butter until the milk is hot and the butter has melted.
Beat eggs and sugar with an electric mixer until the eggs are very thick and lemon colored. Sprinkle half the flour mixture over the egg mixture, whisk gently to mix, and whisk in 1/3 of the hot milk, blending well. Whisk in the remaining flour mixture, mix gently, and add the remaining hot milk, whisking gently to combine.
Line a 15 ½ x 10 ½-inch jelly roll pan with parchment paper and spray it with nonstick cooking spray. Spoon the batter evenly into the pan and bake in a preheated oven 13 to 15 minutes until a cake tester comes out clean when inserted into the center of the cake. Set the cake aside 15 minutes, or until it is lukewarm.
Sift confectioners sugar over a tea towel and turn the cake out onto the towel. Roll the cake and towel together, starting with the short end, and set it aside to cool. Unroll the cake, spread it with ultra-buttercream frosting, and re-roll. Place it seam side down on a cake platter. Frost with the remaining frosting and dust with finely-grated white chocolate.
Recipe makes 1 cake.
- 1/2 cup unsalted butter, softened
- 5 cups confectioners sugar
- 6 tablespoons whipping cream
- 1 1/4 teaspoon vanilla
- 1 ounce white chocolate, finely grated
In the large bowl of an electric mixer, beat the butter with the confectioners sugar and whipping cream until the frosting is very smooth and fluffy. Stir in the vanilla.