Preheat oven to 375°F.

Melt butter over a medium high heat until lightly browned. Remove from the heat; measure out 2 teaspoons of the butter and combine with the tablespoon of flour; use this to grease the pan.

Spread a sheet of wax paper over the baking sheet, letting 2 inches hang over the sides. Paint the wax paper with the flour/butter mixture.

Break the eggs into a mixing bowl. Beating at low speed, slowly sprinkle in the sugar, then add the vanilla and lemon rind and beat at high speed for 5 minutes or longer until the eggs have doubled in volume and are heavy and thick.

Combine all-purpose with cake flour, mixing together well.

Into the egg mixture, sift 1/3 of the flour, folding in gently. Next, add about 1/3 of the butter. Continuously fold in the rest of the flour and butter until all have been incorporated.

Pour into the paper lined baking pan. Bake 12 to 15 minutes until the top of the cake is barely browned or starting to color and is slightly springy.

Remove from oven and sprinkle top with 1/16 inch of confectioners' sugar; cover with a sheet of wax paper, and a damp towel. Set a tray or baking sheet on top of and reverse the two; allow to stand for 10 minutes upside down, then remove the baking pan, and carefully peel off the wax paper.

Frost with chocolate frosting. Flavor the frosting with a tablespoon of dark rum. Spread the icing evenly over the cake and roll up jelly-roll style.

Place cake on a serving tray, seam side down. Slip a piece of wax paper along each side. Cut off a little of the cake from each end, on a bias; insert a piece of the cut off cake into the rolled up cake to serve as a branch or bump.

Frost the cake, applying a textured look in order to give the cake a surface which has the appearance of tree bark. Decorate with holly, cranberries, nonpareil, and/or other seasonal decorations.

Chill until ready to serve.

May be frozen, well sealed, for up to three weeks.