Wednesday, December 30, 2009

Will be back soon!

I know I have been abandoning my blog for a while, this is because I was away on a holiday trip to Taiwan and just back lately. Prior to holiday, I planned to have a few more Christmas baking after return, however, with all the catch up work to do couple with a mishap to my hubby during the trip, I totally had no mood and no time to spare.
I'll be back very soon since everything has gone back to normal. Stay tuned!

Saturday, December 5, 2009

Christmas Log Cake (II)

I wasn't very satisfied with the butter cream log cake, thus I decided to give another try but with a different flavour. This time, I baked a chocolate sponge cake, rolled with butter cream and coated with chocolate frosting instead.

To my surprise, the cake turned out very tasty, the combination of chocolate frosting and butter cream blends very well. I'm very pleased with it. I believe you will love it, it's chocolaty and the sweetness is just right.
For this log cake, I put in more effort on decoration thus the appearance looks very good. It looks like those selling at the bakery outlet.

As I'll be leaving soon for a holiday, I don't think I will have time for anymore festive baking for the time being. I guess I could only continue this after return. Hopefully, by then my helper is back, I don't need to do anymore house cleaning and allow me to do more festive baking. I look forward to her return.

If you would like to bake a log cake for the coming Christmas and you are a chocolate fan, this recipe is worth trying. Hope you enjoy!

Here is the recipe for this Christmas Chocolate Log Cake. It's similar to the Butter Cream Log Cake recipe except the sponge cake is added with some cocoa powder and it is iced with chocolate frosting.

Preparation
- Preheat oven at 200*C for 15 mins. Baking Time: 10-15 mins
- Baking pan: 10" X 14" low pan greased and lined with baking paper.

Sponge Cake Ingredient- 5 eggs (55g each)
- 90g sugar
- ½ tbsp ovalette
- 70g plain flour } sifted
- 15g corn flour } together
- 15g cocoa powder }
- 50ml water
- ½ tsp vanilla essence
- 50ml melted butter

Method:
1. Whisk eggs, sugar and ovalette for 20 sec.
2. Stir in flours and cocoa powder, beat together for abt 4 mins
3. Add in water and vanilla essence, continue to beat for another 3 mins till thick.
4. Fold (use hand) in melted butter, mix well.
5. Bake at 200*C for 10-15 min.

Butter Cream Ingredient
- 60g water } boil to form syrup
- 35g sugar } & chill in fridge
- 60g butter
- 1/4 tsp vanilla essence
- 25g melted chocolate (double boil)

Method:
6. Boil water and sugar together till sugar dissolved. Chill the syrup in the fridge for later use.
7. Cream butter till soft, add in syrup one small portion at a time till mix well. (abt 20 mins)
8. Add in vanilla essence and melted chocolate, one small portion at a time till mix well.
9. Chill in fridge if butter cream is too soft.

Chocolate Frosting
- 150g dark chocolate, chopped (45% cocoa)
- 100g milk
- 10g butter

Method:
10. Cook milk until boils. Add it into the chocolate and stir until the chocolate is melted completely.
11. Add in butter and mix until well combined. Leave aside to cool and chill in fridge till it thickens.

Assemble Together
12. Spread the butter cream onto the sponge cake and roll into row.
13. Spread the chocolate frosting over the whole log cake.
14. Draw a fork though the icing in lines to look like the bark, dust with snow sugar and décor as desired.

Thursday, December 3, 2009

Christmas Log Cake (I)

Christmas is getting nearer, I would like to bake some festive season delights, however, without the helper (i.e. my maid) around, it's challenging as there is a lot of housework to cope. In addition, I will be away for a holiday from Dec 8 for 8 days, this means I will have less time in the December month. Fortunately, my work is less demanding during this period, I managed to squeeze out some time after dinner to focus on my baking.

What should I bake first? Fruit Cake, Rum Ball, Snow Flakes Cookies, Gingerbread Man, Log Cake, Christmas Tree House, Stollen or Panettones?? I have never baked these items before and therefore, it's really a test for me..
I choose Christmas Log Cake as I think most children prefer and in the past, I had to buy for the Christmas party. I started the Christmas gathering 10 years ago when my children were very young. I initiated it because the kids loved present and wanted to have fun together. For us, as adult, we take it as a time to gather together since it's not easy to have every family member getting together.
When the kids were young, we used to have gift exchange for them. When times go by, they grow and we as parents find it a hassle to buy present as we might not get what the kid wants. The parents had agreed to scrap this practice 3 years ago and since then, the party is just a time to gather together. It's a potluck session and therefore, every family will bring one or two dishes to the party. I as a host will top up whatever is missing. This year, I intend to bake the log cake for party and therefore, this is my trial session.


The first log cake that I experimental is a butter cream cake. My earlier intention was to make two rolls but because of a silly mistake made, I rolled the cakes before it cooled down and when tried to unroll to spread the butter, one of them broke into pieces, as a result, it left one.
I am glad that I managed to beat butter cream successfully this time round. Thanks for my trainer who gave us the hints and tips. I tried once following the cookbook before but wasn't successfully as I wasn't know I have to slowly add the syrup into butter one small portion at a time so that the butter and syrup will mix well together. This process took me about 20 mins.
The cake turns out spongy and fluffy but I find it overly buttery. I think this is because the cake is rolled and coated with butter cream. However, if you like butter cream, you should give it a try. I rate this recipe a 7.
Below is the recipe for Christmas Butter Cream Log Cake.
Preparation- Preheat oven at 200*C for 15 mins. Baking Time: 10-15 mins
- Baking pan: 10” X 14” low pan greased and lined with baking paper.


Sponge Cake Ingredient- 5 eggs (55g each)
- 90g sugar
- ½ tbsp ovalette
- 85g flour } sifted
- 15g corn flour } together
- 50ml water
- ½ tsp vanilla essence
- 50ml melted butter

Method1. Whisk eggs, sugar and ovalette for 20 sec.
2. Stir in flour and beat together for abt 4 mins
3. Add in water and vanilla essence, continue to beat for another 3 mins till thick.
4. Fold (use hand) in melted butter, mix well.
5. Bake at 200*C for 10-15 min.


Butter Cream Ingredient
- 125g water } boil to form syrup
- 75g sugar } & chill in fridge
- 125g butter
- ½ tsp vanilla essence
- 50g melted chocolate (double boil)

Method:6. Boil water and sugar together till sugar dissolved. Chill the syrup in the fridge for later use.
7. Cream butter till soft, add in syrup one small portion at a time till mix well. (abt 20 mins)
8. Add in vanilla essence and melted chocolate, one small portion at a time till mix well.
9. Chill in fridge if butter cream is too soft.

Assemble Together
10. Spread the butter cream onto the sponge cake and roll into row.
11. Spread the remaining butter cream over the whole log cake.
12. Draw a fork though the icing in lines to look like the bark, dust with snow sugar and décor as desired.

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