Cake: Whisking Method

Christmas Log
Ingredients:-
Swiss 100g Plain white flour
roll
40g Cocoa Powder
/
sponge: 90 g Sugar

5 Large Eggs

2 Tbsp Vanilla essence

Filling: 100 ml Double/Whipping Cream, 100 g cream cheese (Philadelphia), 100 g melted
chocolate,50 g butter unsalted, 10 g coffee powder.

Optional Decorations: 100 ml whipping cream, 15 g flaked almonds or 20 g grated dark

chocolate, 5 - 8 glacee cherries/ strawberries and some mint leaves.

Procedures:-

1. Line and grease a Swiss roll tin.

2. Preheated oven at 180 C for 10 – 15 mins.

3. Measure all the ingredients. Sift the flour and the cocoa powder together.

4. Whisk eggs and sugar in a mixing bowl over a pan of hot water (Bain marie), until

thick enough to leave a trail.

5. Fold in sifted flour doing the ‘cut and fold’ or ‘figure 8’ method.

6. Pour the mixture in the greased mould.

7. Put swiss roll to bake in the oven for 10 – 12 minutes.

8. Test the cake and remove if it springs back when lightly pressed.
 Cake: Whisking Method

9. Leave cake to cool on a cooling rack.

10.Turn onto sugared greaseproof paper, on a dampened cloth, peel off lining paper and

trim the edges.

11.Prepare filling by mixing the following ingredients; cream cheese, butter, and melted

chocolate and the whipped cream together, transfer into a piping bag and then spread

it onto the cake, roll up and refrigerate.

12.Un-mould log, decorate with whipped cream, grated chocolate, flaked almonds,

cherries and mint leaves (optional). Refrigerate till serving time.

Special equipment to bring for this Recipe:

- Piping bag or piping set

- Baking Paper/Sheets or a silicon baking sheet

- Cling Film

- Doily paper