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CAKE:
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1. Brush a tablespoon of softened butter over the bottom and sides of a jelly-roll pan. Line the pan with a 22-inch strip of wax paper letting the extra paper extend over each edge of the pan.
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2. Brush the remaining tablespoon of butter over the paper in the pan (but not on the overhanging strips) and scatter a small handful of flour over it. Tip the pan from side to side to spread the flour evenly. Then turn the pan over and rap it to dislodge the excess flour.
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3. Preheat the oven to 350°F. In a mixing bowl, beat the egg whites with a whisk or a rotary or electric beater until they form firm, unwavering peaks when the beater is lifted from the bowl.
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4. In another small bowl, beat the egg yolks briefly with the unwashed beater and beat in the sugar, lemon juice and lemon rind until well combined.
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5. Mix a large tablespoon of the whites into the yolks, then pour the mixture over the remaining whites and fold together gently. Alternately fold in the flour and baking powder until the ingredients are well combined. Do not overfold.
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6. Pour the batter into the jelly-roll pan and spread it evenly into the corners with a rubber spatula. Bake in the middle of the oven for about 20 minutes, or until the cake draws slightly away from the sides of the pan and a small knife inserted in its center comes out dry and clean.
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7. Turn the cake out on a sheet of wax paper, and then gently peel off the top layer of paper. Let the cake cool to room temperature before filling and rolling it.
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FILLING:
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1. While the cake is cooling, prepare the filling. In a 1½- to 2-quart saucepan combine the prunes with enough cold water to cover them completely. Bring to a boil over high heat. Then lower the heat and simmer uncovered about 15 minutes, or until the prunes are soft.
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2. Drain the prunes and puree them through a food mill, or rub them with the back of a spoon through a fine sieve set over a bowl. Discard the skins.
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3. Cream the butter and sugar together by beating them against the sides of a mixing bowl with a wooden spoon. Beat in the egg yolk, prune puree, vanilla extract and the cooled melted chocolate. Continue to beat until the filling is smooth.
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4. With a rubber spatula, spread the filling evenly to all edges of the cake. Cut off a 2-inch strip from one end of the cake and put it aside.
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5. Using the wax paper to help you, toll the cake jelly-roll fashion into a long cylinder. Spread and roll the smaller section similarly and refrigerate them both, lightly wrapped in wax paper, for about 30 minutes, or until the fillings are firm.
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FROSTING:
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1. In a large mixing bowl, beat the egg whites and the cream of tartar until the whites form soft peaks on the beater. Still beating, slowly pour in the sugar and the lemon juice and continue to beat until the whites are stiff and glossy. With a spatula, spread the frosting evenly over the surface of both the large and small tolls.
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2. Cut the small roll into 1½- to 2-inch-long sections and attach the cut ends to the "log" at angles every 2 or 3 inches along its length, imitating stubs of branches.
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3. Dip the prongs of a fork into the melted chocolate and run the prongs down the length of the log and around the stubs, thus making birch bark markings. Refrigerate the birch log until ready to serve.
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