Sunday, December 14, 2014

Christmas Yule/Log Cake 2014 (1) by Angela Seah Thulin

My first log cake of the year (2014) using an easy Swiss roll recipe -

Log cake - 2014

Recipe link -

Part (A) - deco
Icing powder
Chocolate bar, shredded by potato shredder...
X'mas deco

Part (B) - filling
350ml of heavy cream
4 tbsp of granulated sugar
1 to 2 tsp cocoa powder, sieve
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). Then scoop about half of it out and fold the cocao powder in and chill in fridge. The other half cream - scoop it into a piping bag and let it chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (batter will look runny).
3. Then do Part (D).
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I piped it like in stripes (see pic from link). Back into the fridge to chill before you cut.

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