Kitchen Corner

November 6, 2019

Xmas Log Cake 2019

Time flies!! It has been such a long time I didn't update my blog. As per few request, I am jotting down my latest log cake recipe for this year end and for those who are interested to give this recipe a try. It is a little bit of works for the cake but definitely worth the efforts for this special occasion. Hope you enjoy this recipe and all the best in the new year!

Recipe for the sponge cake
plain sponge (size 38cm x 38cm)

Unsalted butter 62g
Egg yolk 155g
Caster sugar 20g
Egg white 248g
Caster Sugar 80g
Plain flour 85g

Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool.

Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. Be careful not to cook the egg yolk (use electric hand mixer). Keep whisking until thicken and remove from the heat. Continue to whisk until pale in color and slightly cool down then set aside. In another bowl whisk the egg whites with caster sugar and a few drop of lemon juice until peak foam.

Fold the egg yolks into the egg whites then gently fold in the shifted flour.

Pour some egg mixture into a clean bowl then mix in the melted butter until well combine.  Pour back into the egg mixture and mix gently until everything well combine.

Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
You can watch a video recipe for the sponge cake making process at my youtube channel as below. 

For the chocolate cream:

50g cocoa powder
250ml whipping cream
1 tablespoon powdered sugar

Whip the cream until slightly thicken, shift in the cocoa powder and powdered sugar then whip until thicken and firm.

Cut the sponge cake into 4 portion with equal sizes.

Spread the chocolate cream on the cake and roll it up. (you can watch how i did it at the first video above). Spread the remaining cream on the top of the cake and even it up. Keep in fridge until set.while preparing the Swiss meringue chocolate butter cream.

Swiss Meringue Chocolate Butter Cream

100g egg whites
135g caster sugar
227g slightly soften salted butter
1 teaspoon vanilla extract
100g cocoa powder

Whisk the egg whites with caster sugar over a saucepan of simmering water and whisking constantly, heat the egg whites until the sugar has dissolved and the mixture is hot. Remove from the heat and transfer the egg whites to a mixing bowl fitted with the whisk attachment. Beat the whites until it forms stiff peaks. Add in the butter cube by cube and beat until incorporated. The mixture will start to curd when most of the butter added. Continue whisking and add vanilla extract and cocoa powder until combined and the frosting become smooth. 

Pipe with flower tip on the side of the cake to form a log pattern. Decorate with fruits like cranberries, strawberries. some leaves and mushrooms etc. I melted some white chocolate and spread one a grease proof paper for form a mushroom shape and refrigerate until harden then insert in the butter cream. 

Hope you enjoy this video and like this recipe. Merry Christmas and Happy New Year.