Christmas Chocolate Log

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Christmas Chocolate Log

Yield 8-10

Author Harriett Sebastian, adapted from Marguerite Patten

A variation of a World War II-era holiday sponge cake, this recipe yields enough batter for a 10-15 jelly roll pan while still minimizing the amount of eggs, sugar and fat.

Ingredients

Cake

• 1 ounce (29g) melted butter or margarine
• 6 ounces (1 cup/171g) sugar, divided
• 3 eggs
• 1 teaspoon vanilla extract
• ¼ cup (60ml) liquid (water, milk, plant-based milk, eggnog or similar alternative)
• 6 ounces (1¼ cup/171g) self-rising flour
• Pinch of salt

Filling

• 1/3 cup jam or preserves

Icing

• 3 ounces (87g) butter or margarine
• 6 ounces (150g) sifted confectioners' sugar
• 1-2 tablespoons freshly brewed coffee at room temperature
• 1 tablespoon sifted cocoa powder
• Garnishes: Fresh holly, cherries (fresh, in syrup or maraschino)

Instructions

1. Preheat oven to 400°F (200°C). Line a jelly roll pan with parchment paper and grease well.
2. Set aside 2 teaspoons of sugar. In a large bowl, use a whisk to cream butter or margarine and remaining sugar.
3. Add eggs and whisk to thoroughly combine.
4. Add vanilla extract and your choice of liquid. Mix well.
5. Sift flour and salt together; then, add to liquid ingredients. Use a spatula to gently but thoroughly fold in the dry ingredients.
6. Turn batter into lined jelly roll pan. Bake 12-15 minutes or until cake is slightly firm and springy to touch.
7. Sprinkle a sheet of parchment paper or a silicone mat with the two teaspoons of reserved sugar. Turn sponge layer out onto the paper or mat and remove cooking paper. Cover evenly with jam or preserves; then, firmly roll and allow to set until completely cooled.
8. Set aside two teaspoons of confectioners' sugar. In a medium bowl, whisk three ounces of butter or margarine until soft.
9. Sift the remaining confectioners' sugar and cocoa powder together. Add to the butter and mix thoroughly, adding coffee as needed to get a rather stiff yet pliable icing.
10. Place cake on a serving platter. Spread icing over cake. Use a fork to make ridges along the the cake, to look like a tree trunk. Sift the two teaspoons of confectioners' sugar over the log. Decorate with fresh holly and cherries.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press. 2014.