CAKE
1/2 cup King Arthur all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated
1/2 cup sugar
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Powdered sugar for sprinkling

FROSTING
4 oz. mascarpone cheese, softened
1/4 cup sugar
1 teaspoon grated lemon peel
1 cup heavy whipping cream
1 oz. semisweet chocolate, chopped
1/4 teaspoon unsalted butter, softened

FILLING
1 (10-oz.) jar Dickinson’s Lemon Curd

1. Heat oven to 375ºF. Spray 18x12-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray paper; sprinkle with flour, tapping out excess.

2. Whisk flour, baking powder and salt in small bowl until blended. Beat egg yolks in large bowl at medium-high speed 3 minutes or until light in color. With mixer running, gradually beat in 1/2 cup sugar, 2 teaspoons lemon peel and vanilla; continue beating 5 minutes or until mixture is light in color and thick. Reduce speed to low; beat in flour mixture.

3. Beat egg whites and cream of tartar in clean large bowl at medium-high speed until firm but not stiff peaks form. Stir one-fourth of the egg whites into yolk mixture to lighten. Fold in remaining whites until blended. Pour into pan, gently spreading evenly.

4. Bake 15 to 20 minutes or until lightly browned and cake springs back when gently pressed.

5. Invert cake onto large sheet of parchment paper sprinkled with powdered sugar; carefully remove top sheet of parchment paper. Immediately sprinkle cake with powdered sugar. Roll up, starting with short side. Refrigerate 20 minutes or let stand at room temperature until cool.

6. Meanwhile, beat mascarpone cheese with 1/4 cup sugar and 1 teaspoon lemon peel in medium bowl at medium-low speed until blended and smooth. Beat in whipping cream. Increase speed to medium; beat until soft peaks form.

7. To assemble, unroll cooled cake. Spread lemon curd over inside of cake; gently but tightly roll cake up. Frost outside of cake, cutting end pieces diagonally to make branch stumps and attaching them to the cake to form a holiday log. Frost stumps to resemble a log with ridges for the bark.

8. Place chocolate and butter in small resealable plastic bag; place in a bowl of hot water until melted. Cut off small corner of bag; decorate log with chocolate to resemble a birch log, drawing lines through melted chocolate with tip of a knife, if desired. Refrigerate until ready to serve.

12 servings