Ho! Ho! Ho! 'Tis the season to be jolly! I especially love Christmas season because it's so full of holiday and festive mood! What's more, there's also lots of parties, year-end gatherings and celebrations.
This Vanilla Log Cake is prepared especially for my company's Christmas party. Nothing fanciful, just a simply yummy log cake! :)
A Blessed & Merry Christmas to all and may all your wishes come true!!
Vanilla Log Cake
makes a 30cm x 40cm rectangle tray (2 log cakes)
For the Cake
160g cake flour
1/2 tsp vanilla extract
130g unsalted butter, melted
1. Line the baking tray with baking paper and set aside.
2. Whisk all ingredients (except the melted butter) on high speed for about 9-10 minutes until the batter is thick.
3. Fold in the melted butter with a spatula.
4. Pour batter into lined baking tray and bake in preheated oven at 200C for 15 minutes.
5. Remove from oven and cool let on wire rack.
6. Remove cake from baking tray and continue to let cool.
For the Cream
5g gelatine powder
500g cold whipping cream (non dairy - I use whip topping cream from Phoon Huat)
2 tsp vanilla extract
1. Mix gelatine powder to the water and double boil to melt the gelatine. Set aside.
2. Whisk whipping cream on high speed until stiff peaks form.
3. Scoop some whipped cream to the gelatine mixture and mix well. Then pour back to the whipped cream and mix well.
Part 1 - Swiss Roll
1. Cut the layer of sponge cake into 2 to make 2 log cakes.
2. Spread the cream onto the sponge layer (baked cake surface facing upwards)
3. Roll out the cake from the wide end into a swiss roll.
4. Put in the fridge for 2-4 hours to let it set before decorating.
Part 2 - Decorating the Swiss Roll into Log Cake
1. Crumb coat the swiss roll with the cream.
2. Spread more cream on the log cake. You can choose to cover the ends of the log with the cream or you can leave out the cream at the ends to show the rolled pattern.
3. Create a wood-like texture by marking along the length of the log with a skewer or a fork.
4. Sprinkle some crushed oreo cookies (oreo cream removed) over the top of the log and decorate with some Christmas ornaments of your choice.
This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.
I am also submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
Do link back to LY's Kitchen Ventures if you have used any information published in this blog.