Thursday, February 12, 2009

Christmas Logcake

Trying hard to clear off all of my "bakes" pictures by posting 3 post at a go..

Presenting to you my last year Yule logcake.. My maiden attempt at it..

Actually B requested me to bake somethings for his family's x'mas party.. Since its a X'mas party, I've in mind to bake a logcake..

I was really afraid that I'm not up to the standard yet, so I bake one "trial-trial" solely for my family's consumption. Something random: personally I like the cream cheese filling very much!

The "naked" yule log that survive the trial test.. But since its for family consumption, I did not add on any decorations.. (my family didn't mind either) =P

The above is the one that I brought over to B's family party.. A really simple decoration.. As it totally slips off my mind that I need to buy snow powder to dust the cake, so I used icing sugar.. But its a big NO-NO as I realised that it kind of like melt into the chocolate ganache..

The feedback from B's family were fairly good.. And that makes me a happy girl for the whole day!

Recipe adapted from Florence's blog.

Christmas Yule Logcake

5 egg yolks
25g castor sugar
Pinch of salt

Dissolve 20g cocoa powder in 55g warm oil

65mL warm milk

80g Cake flour
1/2 tsp baking powder
5 egg whites
1/4 tsp cream of tartar
60g castor sugar

Cream Cheese Filling
125g cream cheese
30g sugar
110g whipping cream + 1 tbsp icing sugar
1 tsp gelatin dissolved in 1 tbsp boiling water

Chocolate ganache
100g 66% valrhona dark chocolate (chopped)
90ml cream
12g butter


Yule Log
  1. cream ingredient (A) with hand whisk till sugar dissolved.
  2. add in ingredients (B) and mix well. Stir in (C).
  3. sieve in (D) and mix till no lumps.
  4. beat egg whites with an electric whisk till frothy, sprinkle in cream of tartar. Beat till white in colour and add in sugar by thirds. Continue beating till stiff peaks form.
  5. fold in half of egg whites into yolk mixture and mix with a hand whisk in 6 strokes.
  6. Pour in yolk mixture into the rest of the egg whites and mix well with hand whisk.
  7. Bake in a lined tray at 180C-190C for 20minutes.
  8. Prepared a sheet of baking paper large enough to hold the sheet cake. Sprinkle icing sugar all over the baking paper.
  9. Turn cooled cake onto the sugared baking paper and roll the cake in swiss roll style while it is still warm.
  10. Keep sheet cake in its position till cool enough to spread filling and frosting.

Cream Cheese Filling

  1. Whip whipping cream with icing sugar till mousse state.
  2. Dissolve gelatin in boiling water.
  3. Cream cheese with suga till creamy. Stir in gelatin mixture.
  4. Fold in whipped cream. Refrigerate 10min prior to use.

Chocolate Ganache

  1. Bring cream to a boil. Remove from heat.
  2. Add in chopped chocolates and stir till smooth and creamy.
  3. Stir in butter while mixture is still warm.
  4. Refrigerate for 30minutes then cream frosting till thick.


  1. Unroll the cake carefully, spread filling all over the cake. Roll up the cake again.
  2. Spread the ganache over the whole cake, and decorate with fork.
  3. Decorate as desire.

Woah, longest recipe I ever typed.. Fingers aching.. haha! Personally I find that the difficulty I encounted then is that the chocolate roll wasn't soft enough.. And I strongly believe its my skill of folding in of egg white, back then I really couldn't fold whites well..


Anonymous said...

wow.. lots of patience needed to bake this one. Thanks for sharing.


SIG said...

That is gorgeous! I've never attempted something like that. No confidence and I don't work well with cakes. Keep up the good work!

Carrie said...


I used be afraid of attempting such difficult cakes, but I try and try to get the foundations right.. Hehe.. I'm such one day you'll be good in cake making too!

Work hard and Jiayou!


Carrie said...

Hi Annon,

You're most welcome! Have fun trying!