Christmas Yule Log Cake

The Yule Log is an iconic cake which is often made at Christmas?
But why? Where on earth did someone get the idea to go: "Hey I'm going to make a chocolate cake shaped like a log!"

My homemade chocolate Yule log decorated with chocolate boiled buttercream and  marzipan holly leaves .

The origins of the Yule log began with the Celts. They believed that for 12 days at the end of December the sun stood still. If they could keep yule logs burning bright for those 12 days, then the sun would be persuaded to move again, to make the days grow longer.
The Victorians carried on this tradition but instead of letting the log burn for 12 days they let it burn for 12 hours. (Information taken from The Truth About Christmas by Philip Ardagh)
Of course, this tradition has been adapted into the chocolate swiss roll cake that we are familiar with today. Which works out loads better since its more fun to eat rather then burn.  

Yule log cakes are more fun to eat rather then burn.

Recipe: Sponge

• 115g/ 3 Eggs
• 70g water
• 100g plain flour
• 6g baking powder
• 150g caster sugar
• 2 g salt
• 25g flour
• 25g cocoa powder

Equipment:

• Sieve
• Wooden Spoon
•  Bowl
• Mixer
• Baking sheet lined with silicone paper
•    Kitchen towel
•    Mixer
•    Measuring jug

1.  Sieve the 100g of flour, baking powder, caster sugar, and salt together.

2.  Add the eggs into the dry ingredients and mix on a slow speed until the mixture comes together. Then mix on a high speed for 4 minutes. If the mixture looks a little firm, add the water. When you add the water mix for a further 1 minute.

3.  Sieve the cocoa into the cake mixture and fold in.

4.    Bake at 210c/425f/ Gas Mark 7 for 10-15 minutes.

5.    As soon as the cake comes out of the oven, slide it out of baking sheet and take off the paper carefully or the sponge will split!

6.    Lay the tea towel on a dry flat surface and place the sponge on top. Roll the tea towel and the sponge together so you have a Yule log shape. This is best done warm as it is easy to roll when warm. Leave the roll until the cake is cold. 

7.    Once the buttercream has been made then unroll the log and fill with the buttercream but not so much that it leaks from the edges. Roll the log back to its original log shape.

8.  Next decorate the outside with the buttercream using a palette knife. To make Yule log more, erm log-like then lightly scrape a fork along the sides of the log. Finish with icing sugar and marzipan holly leaves.  

Recipe: Yule Log Icing

•        375g/ about 6 egg whites
•        250g Caster Sugar for egg whites
•        375g caster sugar
•        250g butter diced
•        300g icing sugar
•        250g Chocolate (I used milk chocolate)

Equipment:

•        Sieve
•        Mixer
•        Saucepan
•        Bowl
•        Palette knife
•        Fork
•        Sugar thermometer

     1.Weight out the 375g sugar with water, until it looks like wet sand, in a saucepan over a high heat. Stir once at this stage.

     2. Put egg whites and sugar into a mixer and mix until the egg whites are forming stiff peaks.

     3. Boil the sugar and water until it reaches 118c.  This should be easy if you have a sugar thermometer. (If not just use ice cold water by dipping fingers into pan and very quickly dipping them back into the cold ice water. You should be able to form a soft ball. I didn't have a sugar thermometer and it worked out just fine, although be careful as there is a burn risk here! )

    4. Turn off the heat and when the sugar is 121c then pour this into egg whites. Keep the mixer on whilst you pour the sugar water mixture in. This will cook the egg whites and add extra sweetness.

    5. Start adding the diced butter, one cube at a time.

6. Once all the butter has been added, add in the melted chocolate.

This makes a nice Christmas centrepiece or even as a gift to a chocolate lover. 

A lovely homemade gift for a special someone. 

Bake On and Merry Christmas!
Penny 

Cheese and Tomato Quiche

With Christmas coming just around the corner, many people are getting their baking sheets ready for Yuletide baking and forgetting the savoury treats for those that don't have a sweet tooth. 

Recently I was 'told off' for not making savoury dishes. So, luckily in my pastry class we ended up making short pastry which can be used in both sweet and savoury tarts.

This recipe is super easy and is so tasty. The custard filling can be made with onions, peppers, or whatever vegetable you like! Also if you like a little heat, try some cajun seasoning or chopping up a little chilli and mixing it into the custard (but don't go nuts with the chilli!). 

Cheese and Tomato Quiche

Recipe: Short Pastry

•        200g Soft Flour (plus extra for greasing tray)
•        50g Marg/Butter (plus extra for greasing tray)
•        50g Lard
•        50 ml water
•        Pinch of salt

Equipment:

•        Sieve
•        Wooden Spoon
•        Bowl
•        Measuring Jug
•        7 inch ring
•        Baking sheet
•        Rolling pin
•        Pastry brush
•        Ruler
•        Knife
• Baking beans
• Silicone paper

1.    Rub the fat into the flour until it resembles fine breadcrumbs

2.    Make a well and pour in water.

3.    Mix ingredients to a smooth paste.

4.    Rest in fridge for 10-15 minutes.

5.    Warm the dough a little by rolling out the dough to 3-4 mm thick.

6.    Butter and flour the ring and tray. Don't use the silicone paper at this stage. Got that? NO PAPER!

7.    With finger push around the edges of the ring. Use a piece of dough to push it in even further.

8.    Trim the dough so that there is a little edge around the tart and let it rest in fridge for 10 minutes. You dont want to trim the tart so you have a neat edge yet. This type of pastry has a reputation of shrinking whilst cooking.  

9.    After resting put in oven at 160c/ 325f/ Gas Mark 3 for 15 mins with silicone paper and baking beans in. If the pastry is still soft it's underdone, so take the paper and beans out and let it cook for a further 5 mins in oven. It shouls be pale but dry. The dryer the better.
10. Trim the tart of any excess pastry, so that it has a nice neat edge. Do this as soon as the tart comes out of the oven because its easier to cut and cut with a serrated knife as it makes the job tons easier. 
11. Make the custard filling (see below) and fill the tart until it's almost full. Cook for 15 mins or until the top is slightly golden. When the tart comes out of the oven it should wobble a little but not liquidy or super stiff. It will set as it comes to room temperature. Thats it! Enjoy hot or cold. :D

Recipe: Savoury Custard

•        225g Milk
•        11/2 Eggs
•        100g Cheese
•        Half of a tomato
•        Pinch of salt
•        Pinch of pepper
•        Pinch of paprika

Equipment:

•        Measuring Jug
•        Fork
•        Grater
• Knife
• Chopping board

1.    Whisk the egg and milk together.
2.    Add the seasonings and mix again.
3.Chop the vegetables and grate the cheese
4.    Put the cheese and tomato into the short paste case
5.    Pour on the milk mix when near the oven to avoid spillage.

Bake On!
Penny 

Making Puff Pastry

Puff pastry is one of the most unique creations of the cookery world. It consists of making layers by folding flour paste and a fat of the same texture. It can be used for a variety of dishes including sweet and savoury recipes.
What makes puff pastry distinctive is the layering of the fat and flour paste; it isn't completely combined. The fat forms a sperating layer which, when cooked, retains the steam generated by the water in the dough and produces the layer separation effect. The flour paste, which includes part of the fat, becomes crunchy and takes on a golden tone. (Practical Cookery 11th Edition).

This recipe makes around 5-8 portions. 

• 200g strong flour  (Plus extra for rolling) 
• 200g butter
• 125ml ice cold water
• Few drops of lemon juice
• A pinch of salt

Equipment:

·       Mixing bowl

·       Wooden spoon

·       Sieve

·       Rolling pin

·       Knife

·       Non-stick board

·       Cling film

1.     Sieve the flour and salt.
2.     Rub in one quarter of the butter.
3.     Make a well in the centre. 
4. 
5.     Add the water and lemon juice, and knead well into a smooth dough in the shape of a ball.
6. Relax the dough in a cool place for 30 minutes.
7. Cut a cross halfway through the dough and pull out the corners to form a star shape.
8.  Roll out the points of the star square, leaving the centre thick.
9. Knead the remaining butter to the same texture as the dough. 
10. This is very important: if the fat is too soft it will melt and ooze out, if too hard it will break through the paste when being rolled. 
11. Place the butter on the centre square, which is four times thicker the flaps.
12. Fold over the flaps.
13. Roll out to 30 x 50 cm, cover with a cloth or plastic and allow to rest for 5-10 minutes in a cool place. 
14. Roll out to 60 x 20 cm, fold both the ends to the centre and fold in half again. (This is one double turn)
15. Allow to rest in a cool place for 20 minutes.
16. Half turn the paste to the right or left.
17. Give on more double turn; allow to rest for 20 minutes.
18. Give two more double turns, allowing to rest between each. Your pastry should not have any butter sticking out of it. 
19. Allow to rest before using. 

In the next post I'll be posting some recipes that can be made using puff pastry. 

Bake On!

Penny