Log Christmas Cake with Roll Cake Batter
- 4 Eggs
- 70 grams Sugar
- 65 grams White flour
- 200 ml Heavy cream
- 15 grams Sugar
- 1 Your favorite fruit
- Preheat oven to 180C.
- Put sugar and egg into a bowl and beat with a hand mixer.
- Beat until a toothpick can stand upright.
- Don't skimp on this!
- Sifting the flour, separate it into 3 ~ 4 times and mix in.
- It's best to mix gently.
- Mix with a spatula, scooping from the bottom.
- After beating it well, remove the air bubbles.
- The amount will decrease, but this is fine.
- Pour into a pan covered by parchment paper, and after smoothing out the top, pick it up and drop it 2-3 times.
- Bake for 10 minutes at 180C.
- Remove from pan, cover in cling wrap and chill.
- While it's cooling, whip the heavy cream.
- Once it's cool, remove the cling wrap and vertically divide the dough into 4 equal parts.
- This time, I divided it into 4 parts and used 3 of the sheets.
- I made a regular roll cake with the remainder.
- Spread cream on 1 of the 4 sheets, place fruit on it, and roll it up.
- Turn it vertical and place on a plate.
- Spread cream on another sheet, add fruit, take it and wrap around the previous cake.
- Repeat with one more sheet.
- Cover in cling wrap to squeeze it together, and let rest in the fridge for a little while.
- Spread cream on the outside so it looks like a log.
- I used the lumpy whip cream with chocolate.
- If you add stripes with a fork it will look even more like a log.
eggs, sugar, white flour, sugar, favorite fruit
Taken from cookpad.com/us/recipes/149773-log-christmas-cake-with-roll-cake-batter (may not work)