Yule log cake aka Buche de Noël, christmas without yule log cake i cant even imagine it. We get every year store bought yule log cake from our nearby bakery, last year i tried my hands with a simple chocolate yule log cake as everyone enjoyed thoroughly, i decided that day not to buy anymore this festive cake.As i chosed christmas special as theme for this week's blogging marathon, i prepared an another yule log cake with vanilla and coffee mascarpone frosting.
This yule log cake was a big hit at home,with a mild coffee flavour this vanilla log cake is definitely a prefect cake for the celebration and this recipe is a keeper for me.Am planning to make the same yule log cake with a different frosting for our christmas dinner, as everyone at home asked me to make some again.May be i'll go for a caramel based frosting or a dark chocolate ganache with the same vanilla sponge cake or else with a chocolate sponge.Check out the other bloggers running this 23rd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
For Cake:
4nos Eggs
1/2cup Sugar
1/4cup Flour
1/4cup Cornflour
1/4tsp Baking powder
Preheat the oven to 250F.
Separate the eggs whites and egg yolks.Sieve together the flours,baking powder and keep aside.
Beat the egg yolks and sugar in a bowl until they turns smooth and pale yellow creamy mixture, add slowly the sieved flours and mix everything well.
Meannwhile beat the egg whites separately with a pinch of salt until stiff peaks form, gently fold the egg whites to the already prepared flour mixture and mix everything well.
Pour the mixture in a tray lined with greased baking paper..bake for 15minutes and immediately roll the baked cake in a slightly wet towel and let it get cool.
Coffee Mascarpone Frosting:
1cup Mascarpone cheese
1/2cup Heavy cream
1tbsp Instant coffee powder
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese,coffee powder and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the frosting.
Once the cake roll get cooled,with a spatula spread the coffee mascarpone frosting over the cake roll.
Roll again well and spread well the remaining frosting over the rolled cake roll.
With a fork make some lines over the frosting and arrange in fridge for two or three hours.
I springled few chocolate curls over the roll before arranging in fridge.
This yule log cake was a big hit at home,with a mild coffee flavour this vanilla log cake is definitely a prefect cake for the celebration and this recipe is a keeper for me.Am planning to make the same yule log cake with a different frosting for our christmas dinner, as everyone at home asked me to make some again.May be i'll go for a caramel based frosting or a dark chocolate ganache with the same vanilla sponge cake or else with a chocolate sponge.Check out the other bloggers running this 23rd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
For Cake:
4nos Eggs
1/2cup Sugar
1/4cup Flour
1/4cup Cornflour
1/4tsp Baking powder
Preheat the oven to 250F.
Separate the eggs whites and egg yolks.Sieve together the flours,baking powder and keep aside.
Beat the egg yolks and sugar in a bowl until they turns smooth and pale yellow creamy mixture, add slowly the sieved flours and mix everything well.
Meannwhile beat the egg whites separately with a pinch of salt until stiff peaks form, gently fold the egg whites to the already prepared flour mixture and mix everything well.
Pour the mixture in a tray lined with greased baking paper..bake for 15minutes and immediately roll the baked cake in a slightly wet towel and let it get cool.
Coffee Mascarpone Frosting:
1cup Mascarpone cheese
1/2cup Heavy cream
1tbsp Instant coffee powder
1/2cup Confectioners sugar
Beat the heavy cream until stiff peaks form.
In an another bowl,beat the mascarpone cheese,coffee powder and confectioners sugar until everything get well mixed.
Gently fold the cream to the cheese mixture and mix well. Keep in fridge for atleast an hour before starting the frosting.
Once the cake roll get cooled,with a spatula spread the coffee mascarpone frosting over the cake roll.
Roll again well and spread well the remaining frosting over the rolled cake roll.
With a fork make some lines over the frosting and arrange in fridge for two or three hours.
I springled few chocolate curls over the roll before arranging in fridge.
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