Log Cake

IMG 5498.00 00 01 43.Still01 pinit
IMG 5498.00 00 01 43.Still01 pinit
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Difficulty: Beginner Cook Time 25 mins Total Time 25 mins
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year

Description

Log Cake, also known as a Yule Log or Bûche de Noël, is a traditional holiday dessert that resembles a festive log. This cake is typically made from a light, airy sponge cake rolled around a creamy filling and decorated to look like a log, complete with bark-like frosting and decorative touches such as meringue mushrooms, holly leaves, and powdered sugar snow.

The sponge cake batter is made from flour, sugar, eggs, and vanilla extract, whipped until light and fluffy. Once baked, the cake is rolled up with a filling such as chocolate ganache, buttercream, or whipped cream. After cooling, the cake is unrolled, filled, and then rolled up again into a log shape.

The exterior of the log cake is often frosted with chocolate buttercream or ganache to create the appearance of bark. A fork or knife is used to create texture, and the ends of the log are often cut at an angle to mimic a sawed log. Decorative elements such as meringue mushrooms, marzipan holly leaves, and a dusting of powdered sugar add to the festive look.

Log Cake is a centerpiece-worthy dessert for holiday celebrations, offering both visual appeal and delicious flavor. Its combination of light sponge cake and rich filling makes it a favorite during the holiday season.

Ingredients

Cooking Mode Disabled

Cake

Filling

Instructions

Cake

  1. Mix vegetable oil, cocoa powder, and ground coffee until well combined. Add in milk, whisk until well combined. Add in cake flour, mix until smooth. Add in 4 egg yolks and melted dark chocolate, mix until well combined.

  2. Add in lemon juice and granulated sugar into the egg white, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to mix with the batter first until just combined, and then pour all the batter into the whipped egg white to mix until just combined.
  3. Line the baking tray (28*28cm), pour all the batter into the baking tray, and give the pan a few taps before send into the oven. Preheat the oven to 302℉(150℃)and bake for 25 minutes.
  4. Let the cake cool down on the cooling rack.

Filling

  1. Put ground coffee, 15g heavy cream, sugar, and mascarpone cheese together and beat until smooth.

  2. Add in 200g heavy cream, beat until thickened.

Assemble the Cake

  1. Let the cake cool down on the cooling rack and then peel off the parchment paper or baking mat.

  2. Put the filling onto the cake, smooth it, and roll the cake up. Let the cake cool in the fridge for half an hour until set.
  3. Decorate the cake with rest of the filling. Dust with powdered sugar and cocoa powder. Decorate with chocolate and rosemary (optional).

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, cake roll, roll cake, chocolate cake
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