Recipe: Lincoln Logs (cake rolls with whipped cream filling) (1959)

LINCOLN LOGS

FOR THE FILLING:
1 cup heavy (whipping) cream
2/3 cup brown sugar
1/2 teaspoon vanilla
FOR THE CAKE:
2 eggs
2/3 cup granulated sugar
1 1/2 teaspoons lemon juice
Grated rind 1/2 lemon
2/3 cup sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup hot milk
Confectioners' sugar
Chocolate frosting (canned, prepared mix, or favorite recipe)

TO PREPARE THE FILLING:
Mix heavy cream, brown sugar, and vanilla; chill 1 hour.

TO MAKE THE CAKE:
Beat eggs with rotary beater or in electric mixer until very thick and cream-colored. Gradually add granulated sugar, and beat until blended. Stir in lemon juice and rind. Fold in sifted flour, baking powder, and salt. Then stir in milk. Pour into waxed-paper-lined 15 x 10-inch pan.

Bake in hot oven, 400 degrees F., about 15 minutes. Turn out on cloth sprinkled with confectioners' sugar, and peel off paper. Cut in half crosswise, and roll up each half in cloth from end. Remove cloths, and cool rolls.

TO ASSEMBLE:
Whip the chilled filling until stiff. Unroll cakes, and spread half of filling inside each. Reroll, and spread top with chocolate frosting. Run tines of fork lengthwise.

Makes 10 servings
From: Recipelink.com
Source: Magazine pullout: Party Pastries, The Collector's Cookbook #25, Woman's Day magazine, February 1959