Yule Log Christmas Cake 🎄❤️ Buche de Noel Vertical Sponge Cake

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=jZ8aJTjg_4w

Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas! • FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba... • Ingredients: • • Sponge Cake Sheet • I’m using a 33x33cm flat pan • 4 egg yolks • 30g [2 tbsp] fine sugar • 48g [3 ½ tbsp] oil • 40ml [3 tbsp] milk • 1 tsp vanilla • ½ tsp salt • 72g [½ cup + 2 tbsp] cake flour • 4 egg whites • ½ tsp cream of tartar • 50g [¼ cup] fine sugar • • Mocha Cream Cream Frosting • 75g [½ cup] chocolate melts • 75g [¼ cup + 1 tbsp] whipping cream • 2 tsp instant coffee • 1 tbsp hot water • 170g [¾ cup] unsalted butter, softened • 60g [½ cup] powdered sugar • 340g [1½ cup] cream cheese, softened • • Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water] • • Deco: Almond flakes and rosemary • • Powdered sugar for dusting • Instructions: • • Sponge Cake Sheet • 1. Preheat oven at 160°C/320°F. • 2. Separate the eggs in 2 large bowls. • 3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale. • 4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined. • 5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside. • 6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed. • 7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing. • 8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table. • 9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean. • 10. Let the cake cool completely before slicing. • 11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose) • • • Mocha Cream Cheese Frosting • 1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside. • 2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside. • 3. In a large bowl, add the softened butter. Mix until creamy. • 4. Sift in the powdered sugar. Mix until well combined. • 5. Add in the coffee and chocolate mixture. Mix until well combined. • 6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened. • 7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps. • • Assemble the Cake • 1. Brush the coffee syrup on the cake sheets. • 2. Spread the frosting with a spatula. Spread evenly. • 3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger. • 4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets. • 5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable. • 6. Frost around the cake. • 7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines. • 8. Use some almond flakes to decorate as the log fungus. • 9. Decorate the top with rosemary leaves. • 10. Dust the cake with powdered sugar. • 11. Refrigerate the cake before cutting. • 12. Cake is ready to serve. • Instagram: gracioustreatz • Email: [email protected] • Copyright © Gracious Treatz. All rights reserved. • Unauthorized usage or stealing this video is prohibited.

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