Why Not Try This Yule Log Recipe

Yule Log, this delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. You can also try to make this attractive cake at home follow these steps.

What you need:

•  5 eggs, separated
• 1 cup sugar, divided
• 1/2 cup cake flour
• 1/4 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar

MOCHA CREAM FILLING:

• 1 cup heavy whipping cream
• 1/2 cup confectioners sugar
• 1-1/2 teaspoons instant coffee granules
• MOCHA BUTTERCREAM FROSTING:
• 1/3 cup butter, softened
• 1/3 cup baking cocoa
• 2 cups confectioners sugar
• 1-1/2 teaspoons vanilla extract
• 1 tablespoon brewed coffee
• 2 to 3 tablespoons milk

What you do:

1. Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
3. Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
4. Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back. Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
6. In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

It Is Really A Classical Black Forest Cake Recipe

I have been a true lover of Black Forest Cake for a very long time. A simple chocolate cake with luscious whipped cream frosting and adorned with cherries, this cake speaks of deliciousness and elegance in every bite. This is a very simple cake to make, just a few simple steps and this baby comes together real easily. Also you can use fresh cherries if you like here.

Ingredients:

Cherries-

• 24 ounce (700 ml) jar of Morello Cherries in syrup
• 4 tablespoons Kirsch or Cherry Brandy
• 1/4 cup (50 grams) granulated white sugar

Chocolate Genoise-

• 3 tablespoons (42 grams) hot melted unsalted butter
• 1/2 cup (60 grams) cake flour
• 1/4 teaspoon salt
• 1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
• 4 large eggs
• 2/3 (135 grams) granulated white sugar
• 1 teaspoon pure vanilla extract

Whipped Cream Frosting-

• 2 1/2 cups (600 ml) heavy whipping cream
• 1 teaspoon pure vanilla extract
• 3 tablespoons (35 grams) granulated white sugar

Instructions:

Cherries-

Drain the cherries, reserving the liquid. Place the cherries in bowl and toss with 2 tablespoons Kirsch. Cover the bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.

Chocolate Genoise-

Preheat oven to 350 degrees F (180 degrees C). Butter or spray, a 9 inch round cake pan and line the bottom of the pan with parchment or wax paper. In a bowl, sift the flour,salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from the heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk.Sift and fold in another third, and the fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from the sides of pan). The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting-

In your mixing bowl place the whipping cream,vanilla extract and sugar and stir to combine. Cover and chill the bowl and the wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake-

Using a sharp knife cut the genoise, horizontally, into two layers.Turn over the top layer of the cake (top of the cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of the second genoise layer with 1/4 cup of the syrup. Place cut-side down on top of the cherries,gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over the top and sides of the cake. Place the reserved cream in a pastry bag fitted with large star tip and pipe rosettes on the top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

This Is A Detailed Blueberry Butter Cake Recipe

This blueberry butter cake was moist, soft and buttery. It's not a new recipe, I baked it before. If you would like to give this recipe a try, there is a detailed recipe.

Preparation:

• Preheat oven at 170*C for 15 mins.
• Prepare 1 loaf pan (8"*3") and 1 small loaf pan (6" x 2.5").

Ingredients:

- 190g butter
- 150g caster sugar
- 1 1/2 tsp elmusifer
- 3 eggs (60g each), slight beaten
- 210g cake flour
- 3/4 tsp baking powder
- 45g milk
- 20g condense milk
- 100g blueberry pie filling

Method:

1. Beat butter, sugar and elmusifier on high speed for 5 mins till fluffy and light.
2. Add eggs into few portions gradually at low speed and mix well.
3. Fold in flour and baking powder with spatula (if use mixer, pls use the lowest speed) alternate with milks. Mix till well incorporated.
4. Pour half of the batter into greased mould. Cover with blueberry filling and pour reamaining batter over filling with spatula. Gently swirl batter for marbeled effect.
5. Bake at 170*C for 35-40 mins or till cooked.