Ingredients

• 4 eggs
• 1 cup sugar
• ¼ cup water
• 1 tablespoon lemon juice
• For meringue mushrooms -
• 2 egg whites
• ¼ cup cream of tartar
• ¼ cup sugar
• Cocoa powder
• For butter cream -
• 1 cup butter, sweet, softened
• 3 egg yolk
• For icing -
• 1 tablespoon espresso, powdered
• 1 tablespoon milk
• 3 cups sugar, confectioners, sifted
• Green food coloring

Directions

• Directions
• Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Soft dry ingredients together.
• Beat egg at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick, then add lemon juice and water.
• Fold in dry ingredients in four stages, ¼ cup at a time. Spread evenly on the baking sheet. Bake 375 F for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge.
• Turn cake out onto a clean tea towel, remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside while still warm, let cool. Beat egg white and when foamy add the cream of tartar.
• When soft peaks form, gradually beat in the sugar, beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms.
• Bake mushroom pieces at 250F about 45 minutes. When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk, gradually add powdered sugar beat until smooth. Mix about 1/3 cup to ½ cup of the frosting with green food coloring for the ivy decoration.
• To assemble: Unroll cooled sponge, remove towel, spread cake with butter cream icing. Roll up, cut off at a diagonal a 2-inch slice. This is the tree stump.
• Frost the outside, then add the stump and frost. Make ivy patterns, add the mushrooms.
• Dust the whole cake very lightly with powdered sugar, to stimulate snow. Keep in refrigerator, cut with serrated knife.