[Christmas Yule Log Cake]
We can't visit a Christmas village with reindeers, but we can create a little fairy tale on our own dining table. There are gifts, snowflakes, and the people who will always be with you. Merry Christmas.
Ingredients
Steps
Chiffon Cake Base: (The following measurements make one chiffon base, and this cake needs two bases.) Separate the whites and yolks of 3 eggs into clean, dry, and oil-free bowls. Add 15g of corn oil and 30g milk to the yolks and whisk until fully combined. * When separating the eggs, ensure not to puncture the yolks or mix any yolk into the whites, as this will affect the whipping process.
Sift in 30g of low-gluten flour and 15g of cocoa powder into the yolk mixture, stirring in a Z-shape to form a smooth batter with no lumps. The yolk batter is ready.
Add a few drops of lemon juice to the egg whites and beat them with 35g white sugar in 3 additions until soft peaks form (spoon lift leaves a soft peak). Meringue is ready.
Divide the meringue into the yolk batter in 2 additions and fold evenly. Stir gently in the same direction to avoid overmixing. The chiffon batter is now ready. * This step is crucial, stir gently without excessive force or speed, and limit stirring to avoid breaking down the meringue, which could affect the cake's fluffiness.
Line a 28x28cm square pan with baking parchment, pour in the batter, smooth the surface with a spatula, and tap lightly to remove air bubbles.
Bake in a preheated oven at 175°C/165°C (top/bottom heat) for 12 minutes. After baking, cover the top with oil paper and invert to cool. The chiffon cake base is done.
Chocolate Bark: Melt 250g of chocolate chips over a water bath.
Spread the melted chocolate evenly on parchment paper, use a fork to etch bark-like lines, and let set naturally for 3-5 minutes.
Break the solidified chocolate into bark-shaped pieces.
Cake Assembly: Beat together 350g of whipping cream, 25g cocoa powder, and 40g white sugar to a firm texture (around 80% stiff). * Before whipping, stir to mix manually to prevent powder from scattering.
Halve the two cooled cake bases to get four equally sized rectangles. Diagonally cut the shorter sides of the cake strips using a serrated knife.
Take three cake pieces (extra one can be eaten), and spread about 3mm of cream on each evenly.
Roll up one piece, then place it at the end of the second piece and continue rolling. Repeat until all three pieces are rolled together.
Trim the sides evenly and place the assembled cake roll on a plate.
Frost the outer layer with cream and attach the chocolate bark. Make minor adjustments as needed.
Decorate with rosemary, red currants, and hazelnuts, then dust with icing sugar.