Log Cake Roll

Log cake roll.00 00 06 32.Still003 结果 pinit
Log cake roll.00 00 06 32.Still003 结果 pinit
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Log Cake Roll

Difficulty: Beginner Cook Time 32 mins Total Time 32 mins
Cooking Temp: 302  °F Servings: 4
Best Season: Suitable throughout the year

Description

A Log Cake Roll, also commonly known as a Yule Log or "Bûche de Noël," is a traditional holiday dessert that originates from Europe, particularly celebrated during Christmas. This festive treat is designed to resemble a wooden log, paying homage to the ancient custom of burning a Yule log during the winter solstice.

The cake itself is a sponge cake, typically flavored with chocolate or vanilla, that is baked in a thin layer and then rolled up with a filling while still warm to prevent cracking. The filling often consists of buttercream, whipped cream, or ganache, and can include flavor accents such as espresso, hazelnut, or raspberry for added depth.

After rolling, the outside of the cake is frosted with chocolate or vanilla buttercream, skillfully textured to mimic the bark of a tree. The log is then decorated with festive adornments such as meringue mushrooms, sugared berries, or leaves made from fondant or marzipan. A dusting of powdered sugar might be added to resemble snow, enhancing the wintery, festive appearance.

Log Cake Rolls are not only a delicious and rich dessert but also serve as a beautiful centerpiece during holiday celebrations, combining culinary artistry with traditional symbolism.

Ingredients

Cooking Mode Disabled

Cake

Filling

Cover

Topping

Instructions

Cake base

  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and cocoa powder and mix well. Mix in egg yolks and set aside.
  3. Preheat the oven to 150℃(302℉). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white out of the fridge. Add in lemon juice, vanilla extract and sugar; use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in to the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray. Smooth it out and give it a tap or two. Send into the oven to bake for 32 minutes. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.

Cover

  1. In a clean bowl, bring together chocolate chips and hot milk. Mix to melt the chocolate chips. Cover with plastic wrap and let set in the fridge for 30 minutes.

Topping and Filling

  1. In a clean bowl, bring together heavy cream and sugar. Use a hand mixer to beat until thickened, transfer a scoop or two into a piping bag. Keep it cool in the fridge. Keep beating rest of the heavy cream until stiff peaks form.

Assemble the Cake

  1. Spread the whipped cream on to one side of the cake. Smooth it out and roll the cake up in to a cake roll. Cover the cake with chocolate and let set in the fridge to chill until set. Slice the cake into 4 pieces, top with thickened heavy cream. Garnish with strawberry, blueberry, and raspberry and some coconut flakes.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: log cake roll, log roll cake, roll cake, soft cake, chocolate cake roll
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