(French summer log cake - The Italian Taste's recipes)

French summer log cake, in the photo you can see the cake decorated with chocolate ice-cream, fresh fruit and roses

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75 g (2 1/2 oz) all-purpose flour
75 g (2 1/2 oz) sugar
4 eggs, separated
A pinch of vanilla powder
A pinch of salt
50 g (1 3/4 oz) unsalted butter
20 ml Cointreau liquer
10 ml milk
400 g (14 oz) ice cream for the filling
250 g (8 1/2 oz) chocolate ice cream for the top
Different decorations (fresh fruit, rose petals, candied fruit, ...)

Time:
preparation: 60 minutes
plus cooling time
cooking: 20 minutes
Difficulty:
difficult
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This recipe is like French Christmas log cake but you can serve it in summer. It's a tasty homemade cake.

Lightly grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Use 25 g (1 oz) of butter for greasing. Set aside. Preheat oven to 200°C (400°C)
Prepare the dough. Weigh the flour and set aside. Put 25 g (1 oz) of butter in a little saucepan in a bain-marie. In a mixing bowl, beat egg yolks at high speed until thick and lemon-coloured, about 3 to 5 minutes. Gradually beat in sugar and vanilla powder until blended.
Let the butter melt in the bain-marie.
Sprinkle flour over the beaten yolk mixture and stir accurately avoiding lumps of flour. Add melted butter too and stir with delicacy.
In another mixing bowl, beat egg whites with a pinch of salt at high speed until foamy.
Fold whipped whites into beaten yolk mixture in circular movements from the bottom upwards, using a wooden spoon.
Pour into prepared pan and level the surface up to 1-1,5 cm (0.4-0.6in) high with a spatula.
Bake for 8 minutes. The cake doesn't become dry.
Then let the cake cool for about 30 minutes.
Transfer the cake in a tray with its waxed paper; be sure the tray is OK for the freezer.
Get the ice cream you'he chosen for the filling out of the freezer. Brush the surface of the cake with a mixture made with Cointreau and milk, then spoon the softened ice cream on it.
At this point roll up your cake starting from long edge. Keep the cake on its waxed paper.
Put in the freezer for almost 1 hour.
After this time get the cake and chocolate ice cream out of the freezer. Cut the rolled cake into two pieces of different length and arrange them on a serving plate as you can see in the photo.
Spoon softened chocolate ice cream on the two pieces of cake. Create tree-bark effects using a small spatula or, simplier, a fork.
Keep the cake in the freezer until serving. Decorate with candied or fresh fruit or flower petals just before serving.
Get the cake out of the freezer15 minutes before serving.

Note

- Choose the ice cream you prefer for the filling: cream and straberries or cream and cherries ....
- If you use rose petals for garnishing your cake remember not to use roses that had pesticidal treatments. You can also frost your petals: beat an egg yolk, deep fry the petals first into beaten yolk and then into sugar. Let them dry. Your decorations are ready! Put them on cake just before serving.