CHRISTMAS CHOCOLATE LOG CAKE
INGREDIENTS
Chocolate Sponge Cake
Ingredient A
Ingredient B
Ingredient C
Pastry Cream
Chocolate cream
PROCEDURE
Chocolate Sponge Cake
- In a mixing bowl, whip Ingredient A until thick ribbon stage. Set aside egg mixture.
- Sift Ingredient B and fold it into the egg mixture. Set aside flour batter.
- In another mixing bowl, whip Ingredient C to medium soft peak. Whipped egg white is ready.
- Fold whipped egg white into the flour batter.
- Pour the batter into a lined baking tray and bake at 200oC for 10 – 13 minutes.
- Once baked, turn the sponge cake onto another baking sheet and roll up before it cools.
Pastry Cream
- Heat milk and ½ a portion of the sugar in a pot.
- Meanwhile, mix egg yolk, sugar and corn starch. Set aside egg yolk mixture.
- Bring the milk to a simmer and pour ½ of it into the egg yolk mixture. Then pour the mixture back into the pot and boil for another 2 minutes.
- Once the mixture thickens, pour it into a bowl and fold in butter.
- Unroll the sponge cake and apply the pastry cream. Roll up sponge cake.
Chocolate Cream
- Melt dark chocolate and water over a double boiler or microwave. Set aside melted chocolate.
- Whip egg yolk and 30g sugar until thick ribbon stage.
- Fold in melted chocolate. Set aside chocolate mixture.
- Beat egg white and 60g sugar until soft peak and fold into chocolate mixture. Set aside mixture.
- Whip heavy cream and fold into mixture.
- Decorate with chocolate cream as desired.
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Plain Flour Plus
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Hong Kong Flour
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Chakki Atta Flour
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Cake flour
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Bread Flour
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Plain Flour
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Top Flour
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Self-raising
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Wholegrain
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Semolina
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Superfine Wholegrain
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Doughnut Mix
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Tempura Batter Mix
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Pancake Mix
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Cookie Mix
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Muffin Mix
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Sponge Cake Mix
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