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Before you jump to Chocolate Log/Yule Log #christmasbaking recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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These healthier food options can be applied to other foods such as your cooking oils. Olive oil, for example, is loaded with monounsaturated fats which are essentially good fats that battle the effects of bad cholesterol. Olive oil is also a rich source of Vitamin E which has a lot of benefits and is also good for your skin. It might be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, try to buy organic produce that has not been sprayed with harmful chemical substances. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to get the fruit when it is the freshest and ripest.
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We hope you got benefit from reading it, now let’s go back to chocolate log/yule log #christmasbaking recipe. You can have chocolate log/yule log #christmasbaking using 9 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to make Chocolate Log/Yule Log #christmasbaking:
- Take All-Purpose Flour
- You need Cocoa Powder
- You need Granulated Sugar
- Take Eggs
- You need Vanilla essence flavoring
- Take cream frosting
- Use Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
- Get Chocolate Buttercream:
- Take Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder
Instructions to make Chocolate Log/Yule Log #christmasbaking:
- Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
- Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
- Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
- Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
- Pour the sponge mixture onto the rectangular pan and spread it evenly.
- Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
- Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
- Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
- Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
- Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
- Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
- Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
- Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^
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