Freshly and Lovingly Baked on : 23rd Dec 2013
Log cake log cake. To be honest, I have never made a log cake in my entire life. Since the day I started baking 1 yr 8 months ago, I have never desire to bake one. This festive season, I resisted it even more since I know everyone is baking the same thing. I SAW log cakes every where. I meant EVERYWHERE. I even had night mare over it. And not to mention my mom was nagging at me to bake one. I heard her chanting log cake in my ears daily for the past one week.
Have u ever seen puss in the boots? When he turned soft and mushy, widening those eyes big and round and pleading for a favor? That is what my mom did. She wanted a log cake for the Christmas Eve party. I was reluctant cos this very day, I am on a really tight schedule baking for another party. I was on my feet from 2 pm to 10 pm and I am not finished!
She called again. My phone ringing with a familar “It is the Dowager” tone. I picked it up and said,”ALRIGHT!!!!!”
My version – a very last minute attempt. The decorations on the cake have been done earlier because I was baking for a friend (next post). I will include the recipe for the biscuits in a later post. I am truly spent after the log cake.
I love a white christmas and so it will not be chocolate. I really cannot please all.
Grease and lined a 30×35 cm rectangular pan.
4 Large Eggs ( separated )
45g Cake flour ( Sifted )
Beat egg yolks and half the quantity of sugar until light and fluffy.
Add in the cake flour all at once and combined well.
Whip up the egg whites with the remaining sugar until stiff peaks.
Whisk 1/3 of the egg whites into the egg yolks batter until combined. Then fold in the remaining egg whites.
Preheat the oven to 180 degree.
Pour the batter and level it before baking it for 10 minutes.
Once done, quickly flip the cake onto a lightly moistened towel. Tear off the parchment paper and roll the cake up and let it cool off.
Cream Cheese Cream:
225g Cream cheese ( softened )
225g powdered sugar
1 Tbsp good quality lemon extract
45g Almond powder
Cream the shortening, cream cheese together before adding the powdered sugar and almond powder. Lastly, add in the lemon extract.
Leave it in the fridge to firm up.
Spread a good amount of cream cheese onto the cake. Add fruits of your choice. I used the marinated dried fruits which was the leftover from the Panettone bake.
Roll it up tight using a parchment paper. Slice a part off at an angle and position it as per photograph.
Instead of spreading the cream on top of the cake and then using a fork to create the log pattern, I piped it onto the cake instead.
Decorate in ways your little heart desires.