Today is the office celebration for Christmas day. Tomorrow is a off day given by the company, so we’re celebrating today with a Christmas food package from Soup Spoon.
Since we didn’t order any dessert, I thought to make a log cake. 🙂
Log cake (cake adapted from Victoria Bakes)
Swiss roll – A
- 24 grams oil
- 36 grams sugar
- 60 grams milk
- 70 grams cake flour
- 1 tsp vanilla extract
- pinch of salt
Swiss roll – B
- 240 grams egg white
- 60 grams castor sugar
- 9.5 grams corn starch
- 300 grams purple sweet potato
- 5 tbsp sugar
- 200 ml whipping cream
- 14 grams unsalted butter
- 1/2 tsp lemon juice
- pinch of vanilla fleur de sel
- Line a 12 x 10 inch pan with parchment paper. Preheat oven to 160 C.
- Mix sugar and oil until combined. Drizzle in milk and stir until combined.
- Sift in flour and mix well until combined.
- Add in vanilla extract and salt and mix well. Set aside.
- Whisk egg white with corn starch until frothy.
- Gradually add in sugar and whisk until stiff peaks.
- Add 1/3 of the meringue to mixture from step 4. Using a whisk, fold in until combined.
- Add the remaining 2/3 in 2 additions, folding well with a spatula until combined.
- Scrape batter into prepared pan and bake for 15-18 minutes.
- Remove from pan immediately onto a cooling rack. Peel away the parchment paper from the sides of the cake.
- Flip the cake over onto a clean sheet of parchment paper. Peel away the parchment paper from the bottom of the cake. Cover cake with the peeled off parchment paper and let it cool completely.
- Steam purple sweet potato until soft.
- Mash the sweet potato whilst still hot.
- Scrape mashed sweet potato into a saucepan. Add in all the other ingredients and stir well.
- Cook over medium low fire until it thickens into a paste. Cool completely before using.
- Spread filling over the darker side of the cake. Roll tightly into a swiss roll. Wrap well with cling wrap and refrigerate for a few hours or overnight to set.
- To assemble, place swiss roll on cake board. To prevent the butter cream from going all over the cake board, slip 2 pieces of parchment paper under the cake lengthwise. The parchment papers just need to cover the edge of the swiss roll. Spread vanilla swiss meringue butter cream over the swiss roll and smooth out. Use a fork to create the lines. Stick on the decorations.
- Drizzle over some salted caramel sauce.
My colleagues are delighted with the log cake. The cake is soft and spongy and the taste is creamy, because of the whipping cream in the filling. The smell of the log cake is so vanilla. Those who do not like milky fragrance will not like this cake.
One odd thing is the discolouration of the filling. It can turn slightly greenish especially when slicing through the cake. Apparently it reacts with anything alkaline and can turn green. No harm, the cake is still delicious. Just explain to anyone who is eating that it is not mold. 🙂