Yule Log which is a large and very hard log which is burned in the hearth as a part of traditional Yule or Christmas celebrations in several European cultures. The expression Yule log has also come to refer to log-shaped Christmas cakes, also known as chocolate logs or Bûche de Noël...
So i hope this marvelleous n tasty cake which is also known as a log cake in America, will find its place in ur recipe book as well,
to be made at any occasion ( without the outer icing the cake is a swiss roll as u all know) as it is a very easy recipe, though i am a bit late in posting this recipe but still as this cake is made for Christmas celebrations i also want to celebrate more than fifty thousand views to my blog.....thanking all my dear friends from the depth of my heart for making it possible.....luv u all!!!!
Ingredients -
Eggs - 4
Castor sugar - 1 cup
All purpose flour - 1/2 cup
Cocoa powder - 1/4 cup
Salt - 1/4 tsp
For the mocha filling -
Cream - 1 cup
Granulated sugar - 1/2 cup
Coffee - 1 1/2 tsp
For the frosting -
Cream - 1 cup
Cocoa powder - 1/4 cup
Sugar granulated - 1/2 cup
Vanilla essence - 1 tsp
Milk - 2 tsp
1. Grease and line a swiss roll tin.
2. Separate egg whites and yolks and place both separately in large bowls.
3. Beat egg yolks on high speed until light pale and fluffy.
4. Gradually add 1/2 cup sugar, beating until thick and lemon coloured.
5. Combine flour, salt and cocoa and gradually add to egg yolk mix.
6. Beat the egg whites on med. speed until foamy. Beat until soft peaks. Gradually add remaining 1/2 cup sugar, 1 tbsp at a time, beating on high until peaks form.
7. Stir half of the white mix into yolk mix.
8. Fold the remaining whites until combined.
9. Spread it evenly into a (10 x 13 in ) swiss roll tin and bake at moderate oven for 12 - 15 minutes or until done.
10. Turn on to a clean towel or parchment paper sprinkled with
castor sugar. Quickly peel off the lining paper, cut crisp edges from sides. Roll up in the towel and put on a wire rack to cool for at least an hour.
For Mocha filling -
1. Beat the cream with coffee and sugar until thickened and mix until combined. Unroll the sponge, remove tea towel, spread the filling over, carefully re-roll and place it on a serving platter to decorate for frosting.
For frosting -
1. Beat the cream with sugar, vanilla, cocoa powder and 2 tsp milk until thick and fluffy.
2. Cover the roll with the whipped cream and Create a wood-like texture by marking along the length of the log with a fork, retouch the circles, as in tree rings, on each end.
Your beautiful log is ready, just refridge it for an hour before serving!!!
