Tuesday, November 03, 2015

Christmas Yule / Log cake 2015 (1) by Angela Seah Thulin

My first log cake for year 2015!

Part (A)
Icing powder or snow powder
X'mas deco
Chocolate shaved

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp vanilla extract
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then chill in fridge.

Part (B) - coating
350ml of heavy cream
4 tbsp of granulated sugar

1-2 tsp strawberry emulco paste 
Opt - drops of food coloring
*Whisk the heavy cream & sugar then add strawberry paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar 

80ml water
60ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar 
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar and continue whisking. Then add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first and chill them in fridge.
2. Part (C) - Whisk the egg yolks and sugar till light and fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mix. Add cake flour and whisk all till well-mix (will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - using a spatula or balloon whisker, take the part (D) and FOLD in to Part (C) till well-combine. 
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 wrap with the parchment paper. Freeze for ten mins. 
7. Release the roll, spread filling on it and roll the same way again. 
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

Notes - Every oven is different. I baked at 160degree for 14mins.


  1. Hi Angela, I tried to bake this and my frosting was melting like nobody business even though I chill it. How to avoid that?

    1. Hi Rachel,
      1. You could freeze your metal bowl and whiskers and use it only when you are ready to whip the cream.
      2. Is your heavy cream 36% fat content?
      3. In your clean metal bowl, pour heavy cream in and place the metal bowl in a bowl of ice cubes and water. And whisk till trails formed/creamy.
      4. Did you follow steps 6? Freeze the roll after rolling. Then spread the filling and then into freezer again and freeze it. Then you start to pipe. As you pipe, you needs to be fast and if it starts to melt, place the roll and cream into freezer for a while.

      Hope above helps.

  2. Hi Angela,

    Ok I will check the fat content the next time. I freezed after rolling but didn't freeze after putting the spread. Thanks for your tips!