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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray. Line with wax paper; coat paper with cooking spray.
To prepare cake: Sift together flour, nutmeg and salt. Beat egg whites and cream of tartar in a large bowl until frothy. Gradually beat in 1/4 cup granulated sugar; beat until stiff peaks form. Set aside.
With the mixer on high, beat 4 egg yolks in a second bowl with the remaining 1/3 cup sugar until thick and lemon-colored, 5 minutes (reserve the remaining 2 yolks for another use). Beat in almond extract. Fold flour mixture into yolks. Fold yolk mixture into whites. Spread evenly into prepared pan.
Bake for 14 to 15 minutes, until center springs back when gently pressed. Sift confectioners' sugar over a kitchen towel. Invert cake onto towel; remove pan and paper. Starting from a long side, roll the cake up inside the towel. Cool, seam-side down, on a wire rack.
To prepare filling and frosting: Combine milk, cream and pudding mix. Beat on high speed until thickened, about 2 minutes.
Unroll cake. Spread with half of the frosting. Reroll cake without towel. Cut ends off cake, using parallel diagonal cuts. Reserve ends to use as knots. Place cake, seam-side down, on a serving plate. Place a knot on each side of the log. Spread the remaining frosting over the log and knots, leaving all ends exposed. Dust with a little cocoa powder, so the log resembles a birch tree, if desired.