Ripple Thoughts

Christmas Log Cake

I'm using 'Chocolate Swiss roll with blueberries filling' recipe. Make a 11" X 9" Swiss roll

Log Cake ingredients
63g egg yolk  (3 egg yolks)
19.5g caster sugar
2 tsp cocoa powder

94.5g egg white (3 egg whites)
47g caster sugar
35g cake flour
1/8 cream of tartar
19.5g unsalted butter, melted

Filling
Blueberries filling
Non-dairy whipped cream (I used devonshire cream)

Method
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add cocoa powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter.  Add in melted butter and gently combine well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter. 
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack and put in a big plastic bag to cool.
9. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of whipping cream over top of sponge. Follow by spread a layer of blueberries filling.
10. Gently roll up (How to roll up Swiss Roll?) the sponge to make a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.



Chocolate Buttercream Frosting ingredients
This measurement  for 11"X9" Swiss roll 
1/2 cup /113g unsalted butter, softened (but not melted) 
1 1/2 cups icing sugar
1/4 cup cocoa powder
1/4 tsp table salt
1 tsp vanilla extract
2 tbsp milk or heavy cream

Instructions

        Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

I didn't sift in cocoa powder, as I need some for piping, therefore I wait till the sugar is done, scoop out 1/4 cup of the mixture before adding in cocoa powder.