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Merry Christmas everyone! Today I have a very special recipe, a Yule Log Cake!
Ingredients:
- 6 eggs (separate yolks and whites)
- 2 tbsp cocoa powder
- 1 tsp instant coffee (optional)
- 50 ml vegetable oil
- 100 g plain flour
- 1/2 tsp baking powder
- 120 g caster sugar
1) Preheat oven to 180°C and grease and line two baking trays (23x33cm).
2) Dissolve the cocoa (and coffee) in 80 ml of warm water.
3) Beat egg whites until soft peaks form. Add 2 tbsp of caster sugar and beat until firm peaks firm. The egg whites can be kept aside in another bowl.
4) Beat the egg yolks with the rest of the caster sugar until it has doubles in volume and is pale in colour (about 5 minutes). While you are doing this sift the flour and baking powder a few times.
5) Beat in the oil. When it is fully incorporated, beat in the cocoa mixture.
6) Fold in the flour.
7) Fold in the egg whites gently.
8) Spread the mixture evenly into the trays.
9) Bake for 12 minutes (approx.)
10) When cake is ready, cover with baking paper or a tea towel, and let it cool.
11) When it has fully cooled down turn the cake upside-down onto a cooling rack and remove the baking paper or tea towel.
12) Gently turn the cake over again, now you can spread whipped cream, butter cream or any filling of your choice. In this recipe we used my Chocolate Vienna Icing recipe.
13) Using the baking paper to help you, start rolling the cake carefully with the baking paper around it to hold in place.
14) Keep it in the fridge for at least 30 minutes with the baking paper around it to help it hold its shape.
15) I have arranged it in a log shape by cutting one of the roll cakes diagonally and attaching it with buttercream. Then I covered the whole log in buttercream. After that I attempted to carve the cake to make some wood like layers and rings.
16) For the decorations we used glacéd cherries and mint leaves.
3) Beat egg whites until soft peaks form. Add 2 tbsp of caster sugar and beat until firm peaks firm. The egg whites can be kept aside in another bowl.
4) Beat the egg yolks with the rest of the caster sugar until it has doubles in volume and is pale in colour (about 5 minutes). While you are doing this sift the flour and baking powder a few times.
5) Beat in the oil. When it is fully incorporated, beat in the cocoa mixture.
6) Fold in the flour.
7) Fold in the egg whites gently.
8) Spread the mixture evenly into the trays.
9) Bake for 12 minutes (approx.)
10) When cake is ready, cover with baking paper or a tea towel, and let it cool.
11) When it has fully cooled down turn the cake upside-down onto a cooling rack and remove the baking paper or tea towel.
12) Gently turn the cake over again, now you can spread whipped cream, butter cream or any filling of your choice. In this recipe we used my Chocolate Vienna Icing recipe.
13) Using the baking paper to help you, start rolling the cake carefully with the baking paper around it to hold in place.
14) Keep it in the fridge for at least 30 minutes with the baking paper around it to help it hold its shape.
15) I have arranged it in a log shape by cutting one of the roll cakes diagonally and attaching it with buttercream. Then I covered the whole log in buttercream. After that I attempted to carve the cake to make some wood like layers and rings.
16) For the decorations we used glacéd cherries and mint leaves.
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Enjoy!
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