I baked this chocolate yule log cake on Christmas Day for our dessert.This is my first time making yule log cake.The shape and decoration is not too bad...huh? I realized the process of making yule log cake is the same method as Swiss cake.Actually, the process of making this yule log is not too difficult or hard.I guess you don't need to be a scientist rocket to decorate the log cake.All I need is a fork!! Taa--dah!! a presentable log is ready for dessert after dinner!!
Ingredients
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Chocolate Cream Filing:
1 cup whipping cream
1/2 cup confectioners' sugar
4-5 tbsp coco powder(baking)
Chocolate Cream Cheese Whipped Frosting:
1/3 cup butter, softened
1/2 cup baking cocoa
1 cups confectioners' sugar
2 cup heavy cream or whipping cream
4 oz cream cheese,softened
1 cup raspberry for decorating
Method:
1:Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.
2:Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy.
3:Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
4:Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
5:Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not over bake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.Trim the edges evenly.
6:In a mixing bowl, beat whip cream for filling until it begins to thicken. Add sugar and coco powder. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 inch of edges.Line some raspberry in the middle. Roll up again. Place on serving platter; chill.
7:In a mixing bowl, beat whipped cream until stiffed then add in cream cheese,sugar powder,coco powder and butter.Beat ingredients until smooth and well blend.
8:Cover frosting all over the cake. Use a fork, make lines resembling tree bark.Decorate with your favorite fruit.Chill for 30 minutes before served.
Ingredients
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Chocolate Cream Filing:
1 cup whipping cream
1/2 cup confectioners' sugar
4-5 tbsp coco powder(baking)
Chocolate Cream Cheese Whipped Frosting:
1/3 cup butter, softened
1/2 cup baking cocoa
1 cups confectioners' sugar
2 cup heavy cream or whipping cream
4 oz cream cheese,softened
1 cup raspberry for decorating
Method:
1:Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.
2:Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, beat egg yolks on high until light and fluffy.
3:Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine flour, cocoa and salt; gradually add to egg yolk mixture until blended.
4:Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
5:Spread batter evenly in prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back (do not over bake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.Trim the edges evenly.
6:In a mixing bowl, beat whip cream for filling until it begins to thicken. Add sugar and coco powder. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 inch of edges.Line some raspberry in the middle. Roll up again. Place on serving platter; chill.
7:In a mixing bowl, beat whipped cream until stiffed then add in cream cheese,sugar powder,coco powder and butter.Beat ingredients until smooth and well blend.
8:Cover frosting all over the cake. Use a fork, make lines resembling tree bark.Decorate with your favorite fruit.Chill for 30 minutes before served.
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3 comments:
Wow...Impressive!!Very nice!!Yummy!!!I tried making swiss roll once or twice but don't know how to roll it..it was cracking. complete failure! sigh..
I had so much trouble making a swiss roll the last time. If I want to make such nice looking yule log like yours, I got to master the skill of making swiss roll first:D Good job!
Sunshine:
Thank you ☺I think if we bake the cake too long ,it's will dry out and crack..Maybe don't bake too long,still retain the moisture for it's easy to roll..anyway if crack just slap with cream like cement.cover the crack!lol!
QuayPo Cooks:
Thank you dear..I'm not a very good baker..also learn from here and there.I think to prevent the cake from cracking,don't bake the cake too long..or too dry.this time I cut away the top and side crust that will make the cake crack if I roll it up..I think that help ☺
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