It's so fast! Christmas is finally over...gosh I am already feeling to the "blues" coming on. :P I guess that has A LOT to do with the school reopening soon. ~Dread!!~ 6 weeks seems to fly pass so fast...it almost seems like it was only yesterday that we just started our holidays, no? Lol! Anyways, we all have to face the inevitable ...come what may, we deal with it one day at a time with an open heart! ;)
Although Christmas has already past, but I reckon that I best post up this fabulous red velvet Swiss roll log cake recipe for future reference. I hope everyone had a fabulous Christmas celebration...and got their desired Christmas present! I know I did! Will elaborate on that on my coming pot. ;) For now...the Red Velvet Yule Log Cake.
It almost always that I made 2 yule log cakes for Christmas every year. And I always prefer to try a new recipe. And since I love red velvet cake with cream cheese frosting, I thought it will be really nice to bake it into a log cake! Plus that red coloring just adds on the festive mood! And of course I referred to none other then Martha Stewart's recipe since her red velvet is the best I've tasted. :)
This recipe is the "bomb", I can eat it everyday, haha! I actually made these cuppies for my kid's form teacher awhile back and she loved it too. ;) And remember I actually used it in my mum's birthday cake: Red Velvet & Light Cheese Cake with Pink Ombré Roses.
However for this log cake, I need to change the recipe so that the cake can be soft and "flexible" enough to roll up nicely. So here is the version I have come up with, without compromising the wonderful velvety taste of the cake:
Ingredients for Red velvet Swiss roll cake: (makes a 13" by 14" tray) (serves 10 -12 ppl)
3tbsp quality cocoa powder (I used Valrohna)
20ml hot water
- Mix cocoa powder and hot water together to form a thick paste. Let cool for use later.
80g egg yolk
40g caster sugar
50ml vegetable oil
130g cake flour, sifted
1 tsp vanilla extract
1/2 tsp red food coloring (I used Wilton no-taste red)
1/2 tsp white vinegar
120g egg white
80g caster sugar
- Using the double boiler, place a mixing bowl over it. Add in the egg yolks and sugar. Beat the mixture till it thickens and double the volume.
- Remove from the boiler and stir in the cocoa mixture. Also add in buttermilk, vegetable oil, vanilla extract and stir gently till well combined.
- Then add in the red food coloring and white vinegar and combine well.
- Lastly add in the sifted cake flour and gently mix in till well combined.
- Preheat the oven to 170C and lined and grease the baking tray with parchment paper.
- In another clean mixing bowl, beat the egg white till foamy and gradually add in the caster sugar and beat till stiff peaks.
- Gently fold in the whites to the egg yolk batter in 3 separate portions. Remember to fold in gently and not deflate the batter.
- Pour the batter on the prepared tray and spread evenly. Bake in the oven for 15 minutes till done.
- Remove from oven and let cool completely.
Cream Cheese frosting
340g cream cheese, soften
227g unsalted butter, room temperature
200gg confectioner's sugar
1 tsp pure vanilla extract
- Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- Once the cake has cooled completely, spread about 1/3 of the cream cheese frosting on the surafce, evenly, leaving about 1" at the edge so as to have a cleaner edge when rolled up.
- Roll the cake from the longer side inwards. Trim the sides and slice portions of the cake as desired to make different log segments.
- Frost the cake till all is covered and use a fork to run through the frosting to create the log texture. Decorate at will! Chill as per needed so that the cream cheese frosting is more stable.
I actually made the same recipe twice....and both occasion was a success! My friends raved about it and even her 5 year old daughter (picky eater) had seconds!
A look at the interior of the cake. :P Yummy! I definitely will be baking it over and over again. I was really glad the cake still turned out great after the modifications. :D
I am going to submit this to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies.
And also linking this post to Cook Like A Star organised by Zoe of Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats
Cook like a Star - December 2012
Cook like a Star - December 2012