D'Open Kitchen

COOKING FOR THE SOUL

Mini Log Cake

Name: Mini Log Cake
Ingredients: 50 ml whole fat milk; 5 tsp Dutch processed cocoa powder; 20 g granulated sugar; 45 g cake flour; 1/4 tsp baking soda; 1/4 tsp salt; 4 egg yolks; 40 ml vegetable oil (e.g. canola); 1/2 tsp vanilla extract; 4 egg whites; 50 g granulated sugar; Chocolate Frosting (By chef only); 100 g melted chocolate; 150 g cream; 150 g cream; 50 g melted chocolate; Xmas deco

Recipe by

Trish yee

The Mini Log Cake, a petite rendition of a festive favorite, encapsulates the artistry of pastry craftsmanship in a compact form. This culinary creation draws inspiration from traditional Yule log cakes, presenting a scaled-down version that offers a harmonious interplay of textures and flavors.

Crafted with precision, the Mini Log Cake features a sponge cake base expertly rolled and enveloped in a layer of velvety buttercream frosting. The cake's miniature size allows for meticulous attention to detail, ensuring a balanced proportion of cake to frosting that delivers a delectable and visually appealing slice.

The decoration of the Mini Log Cake often mirrors the beauty of the natural world, with intricate marzipan or fondant motifs depicting seasonal themes or artistic designs. The result is a visually captivating centerpiece that combines aesthetic charm with culinary delight.

The Mini Log Cake serves as a versatile treat suitable for festive occasions, holiday celebrations, or upscale events. Its diminutive size allows for easy portioning and sharing, while its intricate detailing reflects the expertise required to achieve a harmonious blend of flavors and visual appeal.

The creation of the Mini Log Cake celebrates the duality of culinary art and technique, encapsulating the essence of festive charm within a compact and delightful form. Whether enjoyed as a culinary showpiece or savored as a bite-sized indulgence, the Mini Log Cake stands as a testament to the mastery of pastry craftsmanship and the elegance of edible artistry.

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Course Dessert

Cuisine British

Ingredients

Yolk Mixture:

50 ml whole fat milk
5 tsp Dutch processed cocoa powder
20 g granulated sugar
45 g cake flour
1/4 tsp baking soda
1/4 tsp salt
4 egg yolks
40 ml vegetable oil e.g. canola
1/2 tsp vanilla extract

White Mixture:

4 egg whites
50 g granulated sugar
Chocolate Frosting By chef only
100 g melted chocolate
150 g cream

Filling (By chef only)

150 g cream
50 g melted chocolate
Xmas deco

Instructions

Heat oven to 180c. Line bottom only of 15x10x1-inch pan with waxed paper.
Line a 8 X 12" rectangular cake pan with parchment paper.
In a large mixing bowl, add in flour, cocoa powder, salt and baking soda. Sieve and set aside.
In another bowl, add egg yolk, sugar, vanilla extract, milk and oil together and whisk to mix well.
Add in the sifted flour mixture to the yolk mixture and stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside.
In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy.
Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.
Increase speed to med-high, whip until stiff peaks.
Gently fold 1/3 of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter.
Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.
Tap the pan on the counter to release large air pockets.
Bake for 14-16 min. at 175 degrees C until a skewer pulls out clean and cake springs back in the center.
While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack.
Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Decorate with xmas accessories.
Filling:
Whip the cream with an electric mixer till stiff peak. Slowly add in the melted chocolate. Fold in using a spatula to mix evenly.
Chocolate Frosting:
Place chopped chocolate into a metal bowl.
Heat cream on the stovetop until just simmering. Turn off the heat and immediately pour the warm cream over the chocolate.
Let the two sit for a few minutes before stirring. Stir until smooth. Cool for 15 mins before using.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.