I haven’t done a Christmas Log Cake for years! In fact, did but only once and that was like 15 years ago at a class (#^^#) Since I have been baking swiss rolls much more often these 2 years, I thought it was time I could just be a bit more “hardworking” and transform the swiss roll into a log cake for the festive season (^-^)
Needless to say, my girls asked for chocolate flavor. They would love a chocolate ganache too but I decided to go for Nutella Swiss Meringue Buttercream. I used my favorite Junko’s swiss roll recipe for the cake and the SMB recipe from the Pandan Ombre Cake with Gula Melaka Swiss Meringue Buttercream which I have posted recently but just changed the flavor to Nutella instead of gula Melaka. For my swiss rolls, I have been using a 23cm by 23cm square tin or a 30cm by 30cm, but I knew a single cake of either size would not be enough for the design and size I had in mind. Hence I doubled the recipe and baked 2 of the cakes, ie, a 23cm and a 30cm (^-^)
It was not difficult to create the lines on the “log” but I could have done much better for the chocolate “swirls” on the ends of the log. A friend kindly shared with me the tip that I could use compound chocolate and do the pattern on a piece of parchment paper first, and when the chocolate hardened up, I could just transfer it over onto the cake. I have learnt this trick before but was too lazy that day to do it (><) I too, regretted piping the border for the cake. It was so “extra” ,like 画蛇添足. See below for the cake without the border.
* I doubled the below for a 23cm by 23cm and a 30cm by 30cm. I just poured the batter into the respective tins till 3/4 full and baked the trays one after another.
3 egg yolks
4 egg whites
65g caster sugar (in 30g and 35g portions)
40ml salad oil
1 tsp vanilla extract
70g cake flour
1 tsp cornflour
1 tbs cocoa powder dissolved in 20ml hot water, set aside
For sugar syrup, dissolve 10g of granulated sugar in 20ml hot water. When cooled, you may want to add in 1/2 tbs of rum/brandy/kahlua
1) Prepare the baking tin. Line well with parchment paper. Make sure the paper is lined flatly and smoothly, so that your cake will not have creases when baked. Preheat oven at 170 degree Celsius.
2) Whisk the 3 egg yolks and the 35g sugar till pale and fluffy. Add in the following sequence, water, salad oil and vanilla extract till combined. Shift in the cake flour and fold till well-mixed.
3) Add in the cooled cocoa mixture to the batter. Mix well. You may add in some chocolate emulco at this point for more intense colour and flavor. Put aside.
4) With a separate clean mixer, whisk the egg whites till foamy. Add in the 30g sugar. Whisk till glossy and add in the cornflour. Whisk till firm peak.
5) Add 1/3 of the egg white meringue batter to the egg yolk batter. Fold well. Continue to fold in the other 1/3. Repeat till all the egg white batter is added and folded well into the egg yolk batter.
6) Pour the batter into the tray. Level the surface to smoothen it. Knock the tray on the counter top to release any trapped air. Put the tray into the preheated oven and bake for approximately 14 min.
7) When cake is baked, remove from oven and place a clean sheet of parchment paper on top. Turn over the cake on a cooling rack. Peel off the original baking paper and use it to gently cover on the cake again. Let the cake cool.
8) Prepare your filling. You can use any of your favourite filling, such as whipped cream, ganache, jam, SMB. However, the cake has to be cooled before spreading, especially for those cream fillings, as otherwise, they will melt, making it impossible to roll the cake. For my this log cake, I have made Nutella SMB, recipe from here but substituted the gula melaka with nutella. The amount of SMB was enough for my whole cake and there was some remaining.
9) Spray or brush the sugar syrup onto the cake. Then spread the filling. Roll up the cake slowly, starting from the side nearer to you, using the parchment paper to help. Roll up the cake firmly (else when you slice the cake, it might open up). Wrap it in the parchment paper or a clean plastic wrap. Chill it in the fridge for a couple of hours to set.
10) Depending on how long you intend to chill the roll. you might want to put the remaining buttercream in the fridge first. However, please bring it out 15minutes prior to your frosting to let the cream softened. You may choose to beat the buttercream for a minute or so to soften it.
11) Cut and trim the swiss rolls and place the cakes accordingly to your desire. Spread the buttercream and use a knife or fork and randomly make the lines on the cake. Further decorate the log cakes with ornaments, chocolate shavings, snow powder or as per your wish.
Falalalala …. there! Your log cake is done!
I have actually wanted to do another black forest log cake for my in laws and would decorate with chocolate shavings or crushed Ferrero Rocher (sounds yummy, right?) However, there was a change in plan for the celebration (- _-) Will save this idea for next year! v(^-^)v