Log cake and candy cane

4 eggs separated

5 oz caster sugar

1 tsp vanilla

4 oz flour

icing

1 cup whipping cream

2 tbsp cocoa powder more or less to taste

4 tbsp icing sugar more or less to taste

Separate the eggs. Reserve 2 tbsp sugar to beat with egg whites. Beat egg yolks and sugar till pale and thick, then add vanilla.

In a copper or aluminum bowl without grease or water, beat egg whites till glossy and holds peak. Add 2 tablespoon sugar and beat; don't over beat just till it holds peaks when the beater is lifted.

Fold in half the flour into the egg yolk mixture, then fold in quarter of the egg whites and beat. Then add the rest of the flour to the mixture. Fold in the egg white mixture till it blends; don't over beat.

Spread evenly into a waxed, greased and floured rectangle baking dish or swiss roll tin 16" x 11". Bake in a preheated oven at 375F for 15 minutes.

Turn the baked roll onto a wax paper sprinkled with caster sugar. Roll up from the long side with the wax paper inside the cake while rolling and cool.

Whip the cream, cocoa powder and icing till it forms peaks and leave aside. Unroll the cake carefully and spread the icing evenly about 1/4" thick in the cooled cake. Then roll the cake up again. Discard the wax paper.
Cut off a piece for the branch and put it in the side of the trunk. Spread the remaining icing all over the cake, then with a fork make barks.

Add decorations, leave it in the fridge for a little and serve cold. This goes to MKMW Germany.

Candy cane

Twist two pieces of pipe cleaners and turn it into a candy cane.

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