Christmas log cake


Just baked a chocolate christmas log cake last night after gym. And I finally baked it! After so much planning before my recent trip. So happy lo…feeling accomplished. Even Hub and Zann also complimented cute.  Did you see the two chocolate finger biscuits? I even went to cold storage to buy after I finished my gym just for the decorating purpose. Now I have a pack unused, don’t know what to do with remaining… hmm. I have a chocolate cake order next week, so u will see more of my chocolate bakes these few days…. 😀 



I used two different cameras for both shots. This one, I used canon which I prefer. 

Recipe for the roll cake (adapted from Okashi’s soufflé roll sponge)

egg 1
egg yolks 3
vanilla extract 1tsp
unsalted butter 35g ( I used veg oil this time)
top flour 50g
valrhona cocoa powder 10g
milk 60g
egg whites 3
castor sugar 85g

Preheat oven to 180C. Line a 28x28cm flat square cake pan with parchment paper.
Combine egg, egg yolks and vanilla extract in  a bowl and beat lightly. Set aside.
Place butter in a sauce pan and heat until melted. Add flour and cook through. Transfer the butter-flour mixture to a bowl. Add egg mixture little by little. Add milk and mix well. Strain mixture and set aside.

Make meringue. Beat egg whites till foamy. Add half of the sugar and continue to beat, then add remaining meringue and beat till stiff peak. Add one-third of the meringue to batter and fold in lightly, then add remaining meringue and fold. Pour batter into prepared cake pan and spread evenly with a scraper.

To make chocolate whipped cream filling (Adapted from Carol 烘焙新手 book 1)

200g whipped cream
120g valrhona chocolates

Beat cream till thick. Cut chocolate into small pieces and use double boiler method to melt them. Stir them into the whipped cream. Whisk till combine. Set aside in fridge.

To make chocolate ganache

200g whipped cream
100g valrhona chocolates
1tbsp honey

Bring half of the whipped cream to boil. Add in the chocolates and combine. Stir in honey. Off heat. Add in the remaining whipped cream. Keep at room temperature. I stir for 45mins until it became thick to spread.

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