White Chocolate Birch Log Cake
Yellow cake rolled into a "birch log" with chocolate icing.
This recipe contains XXXXXXXXXXXXXXXXXXX, eggs, salt, vanilla extract, sugar, cream of tartar, all-purpose flour, XXXXXXXXXXXXXXXXXXX, whipping cream, vanilla extract, powdered sugar, unsweetened cocoa powder, XXXXXXXXXXXXXXXXXX, chocolate (white, chips), butter, half n half, powdered sugar, chocolate (semi-sweet, chips)
Prep time: 40 min
Cook time: 15 min
- FOR THE CAKE
- 5 eggs, separated
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
- 1 cup(s) sugar
- 1/2 tsp. cream of tartar
- 3/4 cup(s) all-purpose flour
- FOR THE FILLING
- 1 1/4 cup(s) heavy whipping cream
- 2 tsp. vanilla extract
- 3 tbsp. powdered sugar
- 2 tbsp. unsweetened cocoa powder
- FOR THE FROSTING
- 1 cup(s) white chocolate chips
- 2 tbsp. butter
- 1/3 cup(s) half and half
- 2 cup(s) powdered sugar
- 1/4 cup(s) semisweet chocolate chips, melted
- 1. Cake:
Preheat oven to 400°F. Grease a 15x10x1-inch baking pan; line pan with waxed paper. Generously grease and flour waxed paper; set aside. Beat egg yolks, salt and vanilla in large mixing bowl. Gradually add confectioners' sugar; beat until thick and pale yellow. Beat egg whites and cream of tartar in another bowl until stiff peaks form. Fold egg whites into yolks. Sprinkle flour over top of egg mixture, folding gently until well blended. Spread batter evenly in prepared pan. Bake for 8 to 9 minutes, or until cake springs back when lightly touched near center.
Sprinkle clean dish towel with additional confectioners' sugar. Invert cake onto towel. Remove waxed paper; trim uneven edges. Starting at narrow end, roll cake in towel. Place on cooling rack, seam side down.
- 2. Filling:
Whip cream until soft peaks form. Add vanilla, confectioners' sugar and cocoa; beat until stiff. Unroll cooled cake. Spread filling evenly on cake; roll up. Cover and refrigerate until ready to frost.
- 3. Frosting:
Combine white chocolate chips, butter and half-and-half in small saucepan. Heat over low heat until chips melt, stirring constantly. Cool completely. Refrigerate until slightly thick. Add confectioners' sugar. Beat until smooth and fluffy and of good spreading consistency. If too thick, add 1 to 2 teaspoons half-and-half until desired consistency. Frost cake roll. Melt chocolate chips in microwave on HIGH for 1 minute at a time. Drizzle thin lines of chocolate across top of frosted cake roll.