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Add a photoServings: 12
Ingredients
- 1 c. Flour, sifted cake
- 1/4 tsp Salt
- 1 tsp Baking pwdr
- 4 x Egg
- 1 c. Sugar
- 1/4 c. ,water
- 1 Tbsp. Lemon juice
- 2 x Egg white
- 1/4 c. Cream of tartar
- 1/4 c. Sugar Cocoa, powdered
- 1 c. Butter, sweet, softened
- 3 x Egg yolk
- 1 Tbsp. Espresso, powdered
- 1 Tbsp. Lowfat milk
- 3 c. Sugar, confectioners, sifted Food coloring, green
Directions
- Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat Large eggs at high speed about 5 - 10 min. Add in sugar by tablespoonfuls. Continue beating till the butter is very thick. Then add in lemon juice and water. Mix in dry ingredients in four stages, 1/4 c. at a time. Spread proportionately on the baking sheet. Bake at 375 F. for 15 min or possibly till the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still hot. Let cold.
- Beat egg whites, and when foamy add in the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat till meringue is stiff and glossy.
- Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pcs at 250 F. about 45 min. When cold, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together till smooth. Add in coffee and lowfat milk. Gradually add in powdered sugar. Beat till smooth. Mix about 1/3 c. to 1/2 c. of the frosting with green food coloring for the ivy decoration.
- To assemble: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add in the stump and frost. Make ivy patterns.
- Add in the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 464 | |
| Calories from Fat 149 | 32% |
| Total Fat 16.95g | 21% |
| Saturated Fat 10.22g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 289mg | 12% |
| Potassium 542mg | 15% |
| Total Carbs 77.35g | 21% |
| Dietary Fiber 0.3g | 1% |
| Sugars 67.33g | 45% |
| Protein 3.18g | 5% |
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