Yule Log (Buche de Noel)

Finally, I have the discipline to attempt to trying out this recipe for my personal favourite bake.

Yule Log (adapted from joyofbaking)

70g  caster sugar
120g bittersweet or semisweet chocolate, in small pieces
3/4tsp cream of tartar
1/2 tsp vanilla extract
6    large eggs separated

Method

1. Preheat oven to 180 degrees C and place the oven rack in the center of the oven. Butter,  a 17 x 12 inch (43×30 cm) baking pan. Line the pan with parchment paper.
2. Separate the eggs, placing the whites in one bowl and the yolks in another.
3. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water.
4. Place the egg yolks and 1/4 cup of sugar and beat till light and fluffy. (Test : When you slowly rise the whisk/beaters, the batter will fall back into the bowl in a slow ribbon)
5. Beat in the vanilla extract. Add the melted chocolate and beat only to combine.
6. In another clean mixing bowl, beat the egg whites until foamy. Add the cream of tartar (to stabilise) and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
7. Gently fold a small amount of egg whites into the egg yolk mixture. Fold in the remaining egg whites just until incorporated. Don’t over mix.
8. Spread the batter evenly into the prepared pan. Bake for 15 -20 minutes until the cake is puffed and springs back when gently pressed.
9. Remove from oven and place on wire rack to cool.
10. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream

240ml heavy whipping cream
40g caster sugar
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract

Method

1. In a mixer bowl, place the whipping cream, vanilla extract, sugar and cocoa powder and whisk to combine.
2. Place the bowl and wire whisk in the refrigerator for at least an hour.
3. Beat the mixture until stiff peaks form.
4. Once the cake has cooled, spread with the cream and gently roll the cake, peeling off the parchment paper as you roll.
5. Trim one end of the cake at an angle and set it aside. Place the cake, seam side down on a serving platter.
6. Take the slice of reserved cake and attach it to the side of the cake with the whipping cream (2 tbsp).
7. Cover and chill until serving time and set aside.
8. Dust it with icing sugar and decorate with meringue mushrooms before serving.

It was a tedious process. This explains the procrastination to try the recipe.

But it is a really good recipe.

This is my last post for 2014.

Wishing everyone a bountiful, blessed and beautiful 2015.

Enjoy.