The Chocolate Lincoln Log is an impressive and indulgent cake that combines light, airy sponge cake with rich whipped cream and a delicious chocolate frosting. This rolled cake is baked in a jelly roll pan, filled with whipped cream, and then frosted to create a log-like appearance. It’s perfect for special occasions or holiday desserts, and its beautiful presentation will impress your guests. The recipe’s orange rind and sherry add a unique flavor to the cake, giving it a subtle citrusy note that balances the richness of the cream and chocolate.
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Chocolate Lincoln Log Cake
Food History
The jelly roll, a type of rolled sponge cake, has been around for centuries, originating in Europe. It’s believed that rolled cakes became popular in the 19th century and were often filled with cream, jam, or custard. The Chocolate Lincoln Log is a variation of this traditional jelly roll cake, adding a rich chocolate frosting and the distinctive flavor of orange and sherry. This cake’s name, “Lincoln Log,” is likely inspired by its resemblance to the stacked logs of a traditional log cabin, often associated with President Abraham Lincoln.
Rolled cakes like this one became especially popular in American baking due to their versatility and elegant presentation. They can be filled with a variety of creams, jams, or even fruits, making them a favorite for both everyday desserts and special occasions. The sponge cake base is light and flexible, making it easy to roll without breaking, and the whipped cream filling adds a luxurious texture that contrasts with the dense chocolate frosting.
Timeline
- 19th century: Jelly roll cakes become popular in Europe and America.
- Early 20th century: The addition of rich fillings like whipped cream and frosting turns the jelly roll into a more decadent dessert.
- Mid-20th century: Rolled cakes like the Chocolate Lincoln Log become holiday favorites in American households.
Recipe Discussion
The Chocolate Lincoln Log is similar to a Swiss roll or Yuletide log cake in both preparation and presentation. The base is a light sponge cake, which is key to ensuring that the cake can be rolled without cracking. Separated eggs, with whipped egg whites and beaten egg yolks, create a fluffy and airy texture. The flavor is enhanced with a touch of orange rind and sherry, which adds a slight citrusy and sweet complexity to the cake.
This cake is then filled with whipped cream, lightly sweetened and flavored with vanilla, which balances the lightness of the sponge. After being carefully rolled, the cake is frosted with a rich chocolate frosting. You can find the Chocolate Frosting recipe in another article, which adds a beautiful finishing touch. The final step of running a fork along the length of the cake creates a log-like appearance, perfect for presentation.
The use of Bakers chocolate in the frosting enhances the deep chocolate flavor, and maraschino cherries are used as a decorative garnish, adding both color and sweetness. While the cake is impressive to look at, it’s surprisingly simple to make with the right techniques, and freezing the cake ensures it holds its shape beautifully before serving.
Preparation Tips
- Beating egg whites: When beating the egg whites, make sure they form stiff peaks. Adding the cream of tartar helps stabilize the egg whites, making the cake lighter and more airy.
- Folding carefully: When incorporating the egg yolk mixture and flour into the egg whites, fold gently to avoid deflating the batter. This ensures the cake stays light and fluffy.
- Rolling the cake: After baking, turn the cake out onto a towel sprinkled with confectioners sugar. Use the towel to gently roll the cake while it’s still warm, as this prevents cracks from forming. Let it cool completely before unrolling and adding the whipped cream.
- Freezing the cake: Freeze the cake uncovered at first to help the frosting set without smudging. Once frozen, wrap it tightly in moisture-proof paper to prevent freezer burn.
Recommended Kitchen Products
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- Jelly roll pan (15 x 10 inch): A non-stick jelly roll pan is ideal for baking the sponge cake evenly and making it easy to remove from the pan.
- Hand mixer: A reliable hand mixer helps beat the egg whites and yolks to the perfect consistency, ensuring a fluffy and light sponge cake.
- Offset spatula: An offset spatula is useful for spreading the whipped cream and frosting evenly on the cake, helping you achieve a smooth finish.
Serving Suggestions
- With fresh berries: Serve the Chocolate Lincoln Log slices with fresh raspberries or strawberries for a tart contrast to the rich chocolate and cream.
- Dust with powdered sugar: For a festive presentation, lightly dust the finished cake before serving.
- Chocolate shavings: Add chocolate shavings or curls to the frosting for an elegant touch.
- Whipped cream: Serve with an extra dollop on the side for a truly indulgent experience.
- Espresso pairing: This cake’s rich flavors pair beautifully with a strong espresso or a hot cup of coffee.
More Vintage Recipes
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A Show-Stopping Dessert
The Chocolate Lincoln Log is a stunning dessert that looks as good as it tastes. The light and airy sponge cake, rich whipped cream filling, and smooth chocolate frosting make this cake a hit at any gathering. The flavors of orange and sherry add a delightful twist to the traditional chocolate roll, making it unique yet comforting. This cake will impress whether you’re serving it at a holiday celebration or a special family dinner. Don’t forget to check out the Chocolate Frosting recipe to complete this indulgent treat!
Vintage Recipe Box 005
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Chocolate Lincoln Log Recipe
Chocolate Lincoln Log
Ingredients
- 5 eggs, separated
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar, divided
- 1 tablespoon orange rind
- 2 tablespoons sherry
- 1 cup sifted cake flour
- 1/4 teaspoon salt
- confectioner's sugar
- 1 cup heavy cream, whipped
- 1/2 teaspoon vanilla
- Chocolate Frosting
- Maraschinos cherries
Instructions
- Beat egg whites until foamy
- Add cream of tartar and beat until stiff
- Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a time
- In a separate bowl, beat egg yolks until thick and lemon colored
- Beat in 1/2 cup sugar, orange rind, and sherry
- Fold egg yolk mixture into egg whites
- Sift flour with salt
- Fold in gradually into egg mixture
- Pour into foil lined 15" x 10" x 1" jelly roll pan
- Bake at 375 degrees for 20 minutes
- When baked turn out on towel sprinkled with confectioners sugar
- Carefully remove foil from cake
- Roll the cake up from the 10" in the towel and let stand until cool
- Unroll carefully and spread whipped cream, sweetened and flavored with vanilla
- Reroll and spread quickly with frosting
- Run tines of fork lengthwise of cake
- Freeze unwrapped
- When frozen wrap in moisture-proof paper to store