Christmas Yule Log | EASY chocolate Swiss Roll cake recipe | DELICIOUS chocolate icing recipe
What is Christmas without a rich and succulent Yule Log decorating the table for dessert or for that little extra treat at tea time? In fact, a log cake is a gorgeous addition to tea time at ANY time of year, so a Yule log isn't just an indulgent delight for the holidays. Join this Bakabee exploration of everything bake and cake and learn how to create a perfectly rolled chocolate sponge, dark and not too sweet, and then how to make and capture the mouth wateringly extravagant chocolate and vanilla buttercream in a perfectly rolled cake spiral. Finally, learn how to apply the buttercream with simple techniques to create a realistic log-look, you can almost touch the texture of the bark but no need to worry about any splinters, the results are all sweet, smooth and unbelievably tasty. Go one, you know you want to make one and once this amazing creation nestles on the table, preparations for the party are complete! ???? Don't forget to tag me on Instagram @bakabeecom if you make it :))
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⏱Timestamps
00:00 - Introduction
00:58 - Preheat the oven
01:03 - How to line the baking pan
01:39 - How to make chocolate cake batter
04:06 - How to whisk the egg whites
05:34 - How to mix the cake batter with the egg whites
06:42 - How to bake the cake
07:24 - Prepare to roll the cake
07:45 - Roll the cake
08:38 - How to make the chocolate icing
11:50 - Let's fill the chocolate roll
13:02- Let's decorate the Christmas Yule Log
16:15- Christmas Yule Log is done and enjoy! Merry Christmas!
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➡️ Ingredients
???? Chocolate cake
6 eggs (separated)
60 g all-purpose flour (sifted)
30 g cocoa powder (sifted)
96 g caster sugar (separated into two parts, 32g + 64g)
1/4 tsp sea salt
???? Chocolate icing
180 g dark chocolate (55.3%)
250 g icing sugar (sifted)
225 g unsalted butter (soften)
1 tbsp vanilla extract
A pinch of sea salt
????Decoration (optional)
6 pcs red fondant cranberries
a few sprigs of fresh rosemary
caster sugar
water
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???? ???? Video filmed and edited by Bakabee
#bakewithbakabee #YuleLogrecipe #chocolateSwissroll
Yule Log Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Yule Log. A Yule Log or Bûche de Noël (BOOSH duh noh-EHL) is a special dessert for a special occasion - Christmas. While there are many recipes for this traditional Christmas dessert, my version uses a deliciously light and moist chocolate sponge cake, that is filled with chocolate whipped cream, rolled into a cylinder, and then frosted with chocolate ganache.
We welcome questions on our Facebook Page:
How to make Christmas Chocolate Log Cake “Bûche de Noël au chocolat”
Merry Cacao-mas! ∴∵ゞ(´ω`*) ♪
In this video, I will show you how to make popular Christmas roll cake, “bûche de Noël” with extra chocolate.
Roll cake itself is very easy to make.
KuriBocchi…. Means spending Christmas alone.
Thank you for translating the subtitles and video descriptions.
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■ Roll batter(Baking sheet pan size:240x275)
Whole egg (MS~LL) : 3
Granulated sugar: 55g
Flour: 30g
Cocoa powder: 20g
Milk: 15ml
Melted unsalted butter: 20g
[Instructions]
1. Place a parchment paper on a baking sheet pan.
2. Prepare hot water
3. Mix the whole eggs and the granulated sugar in a bowl
4. Beat with a hand mixer
5. Mix the flour and the cocoa powder, and sift it into ingredient 4
6. Mix 5 gently with a whisker
7. Pour the milk and melted unsalted butter into 6
8. Once the shiny top coat appears, pour the batter in and let the air bubbles out by tapping it on the table
9. Bake in the oven at 180℃ for 15 minutes
10. Remove the parchment paper after the cake has cooled down
11. Brush the cake with the syrup
■Syrup
Water 50ml
Granulated sugar 25g
Brandy 15ml
[Instructions]
1. Add all the ingredients in a pot
2. Brush the cake with the syrup
■ Frosting
1. Cream : 100ml + 100ml Total200ml
2. Chocolate: 50g
[Instructions]
1. Chopped the chocolate and place in a bowl
2. Warm the 100ml of cream and pour into 1
3. Add cold the 100ml cold mink to 2
4. Place 3 in ice water and whisk
Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
RECIPE:
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How to Roll a Yule Log Dessert Recipe
How to Roll a Yule Log Dessert Recipe. Part of the series: Yule Log Recipe. Learn how to roll a yule log recipe in this free cooking video on making a yule log dessert recipe for Christmas or other holidays.
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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