This is my first log cake. Could've been better if I hadn't rushed through some steps. Fold in your maida as slowly as possible into the beaten eggs. I rushed through that step and so my cake was not too spongy, but still the result was good. I got this recipe from "Vanitha" magazine
- Egg - 3
- Maida - 3/4 cup
- Sugar - 1 cup
- Water - 1/3 cup
- Baking powder - 1/2 tsp
- Vanilla essence - 1 tsp
- Salt- a pinch
Method
- Prepare a rectangle cake pan. 15 x 10 inch pan is apt for this recipe. Put baking paper on the pan.
- Keep your oven ready. Preheat it.
- Mix maida, salt and baking powder. Sift and keep
- Beat the eggs until really fluffy. Beat it continuously for 5 minutes on high speed.
- Add powdered sugar in small quantities at a time. Blend with mixer on high speed.
- Then add water and vanilla essence and blend on low speed.
- Add maida, baking powder salt and fold in slowly.
- Pour the batter into the pan and keep in oven.
- Bake for 15-20 minutes or as per your oven adjustments.
For the filling I used ganache
- Semi sweet chocolate chips- 1/2 cup
- Thick cream - 1/2 cup
Method
- Melt the chocolate chips in microwave or on double boiler.
- Heat cream and let it start to boil. Take off the flame and pour over the melted chips.
- Beat with mixer and keep it fridge to thicken.
For icing I used whipping cream.
- Whipping cream - 1 pkt (mine was a small pkt of 44 gms)
- Cocoa powder - 1 tbsp
- Icing sugar - 1 tbsp
- Vanilla essence - 1 tsp
- Keep the vessel in fridge for a few minutes before beating
- Whip it as per given on instruction on packet. You can add cocoa powder while whipping.
- Beat your whipping cream during this time. You can add a tbsp of icing sugar, vanilla essence and 1 tbsp of cocoa powder and beat.
- Place a baking paper (or a cotton clean towel) bigger than your cake on the table top.
- Sprinkle some icing sugar on the paper/towel.
- Once cake is baked, over turn it on this paper (or a cotton towel) while it is hot.
- Slowly remove the paper from the top of the cake and roll the cake along with paper/towel below (the one which you sprinkled sugar on). Keep it as such until cooled or for atleast 30 minutes.
- Once cooled open the cake and spread the ganache and roll it (this time without paper)
- Keep this roll in fridge again.
- Take out the roll, place it on the display plate, cut both edges and then put the whipping cream on top. Give designs with fork and use fondant for trees and leaf designs
