- 157 g flour
- 10 g Dutch-process cocoa powder
- 1 tsp baking powder
- ½ tsp salt
Combine the (150g) Cake flour, (7g) All-purpose flour, (10g) Dutch-processed cocoa powder, (1 teaspoon) baking powder, and (½ teaspoon) salt and sift them through a mesh strainer, at least 2 times. Set aside.
- 2 tbsp canola oil
- 2 tsp vanilla extract
- 120 g egg yolks
- 200 g sugar
Add canola oil, vanilla extract and egg yolks into a mixing bowl for the stand mixer attached with a whisk attachment. Start whipping the egg yolk mixture until it’s foamy; slowly start adding half of the sugar (about 100 gram). Let the mixer run until the mixture is light and reaches a ribbon stage.
- rubber spatula
- hand mixer with beaters
While the stand mixer is running, prepare the meringue: Add egg whites into a separate mixing bowl. Using a hand mixer (unless you have another stand mixer), Let it whisk until the meringue reaches stiff peak, gradually adding the remaining half (about 100gram) of the sugar. Add half of the finished meringue into the ribbon staged yolk mixture, folding gently. Fold the remaining meringue into the lightened yolk mixture very carefully, try your best not to deflate the batter.
Sift and in the dry mixture (flour+cocoa powder+baking powder+salt) into the egg mixture in two separate stages. Careful not to deflate the batter!
Evenly spread the batter onto a prepared sheet pan. Avoid overworking the batter and deflating it. Dust the batter with a little bit of confectioner's sugar (optional). Bake the cake for about 15-18 minutes, or until the edges are springy to the touch, and a skewer comes out clean.
While the cake is baking, prepare a clean kitchen towel (or a parchment paper sheet) on a clean work surface. Dust some confectioner's sugar on the kitchen towel to prevent the cake from sticking to the towel.
When the cake is baked (test for doneness), flip the sheet pan onto the kitchen towel, removing the sheet pan from the cake. While the cake is still warm, gently roll up the cake with the kitchen towel, starting from the short end. Let the cake cool completely while rolled up. When the cake is cooled completely, remove the kitchen towel and roll the cake in a plastic wrap, airtight. Keep the cake rolled and refrigerated until ready to use.
- 360 g heavy cream
- 45 g confectioner’s sugar
- 1 hand mixer with beaters
When the cake is chilled and ready to use, add the powdered sugar into the heavy cream and whip it until stiff peaks. ( Note: If you want to make this a stabilized version, add a bloomed gelatin and dissolve it in 2-3 teaspoon warm brandy, and when the gelatin-infused brandy reaches room temperature quickly fold it into the whipped cream )
Gently unroll the chilled cake. (Optional) Pipe thin lines of jam. Spread whipped cream onto the unrolled cake sheet. Gently and tightly roll up the cake. Wrap it tight and chill it in the fridge at least 2 hours.
- 180 g chocolate
- 360 g heavy cream
When you are ready to assemble the cake, make ganache: Chop chocolate into small pieces and put it in a heat-proof bowl. Bring heavy cream to a simmer, and let it simmer for 2 minutes. Pour simmering heavy cream onto the bowl of chopped chocolate and let it sit for 2-3 minutes, give chocolate time to melt. Mix it with whisk until there is no big chunks of chocolate and ganache comes together.
Cut a small diagonal slice from the top of the rolled cake and place it on the side. The cake should resemble a shape of a tree log. Apply ganache onto the cake using a small offset spatula. Feel free to score the cake with fork to give it a wood-like texture. Feel free to decorate it with berries, sprigs, meringue mushrooms, etc. Happy Christmas!