IMG_0254ingredients (30 x 30cm square pan, greased and lined)

chocolate log batter
25g unsalted butter, softened
20g icing sugar
25g egg white
20g cake flour
5g cocoa

3 large eggs
75g caster sugar
60g cake flour
1/2 tbsp espresso powder (or instant coffee granules)
30g milk
10g butter

160g whipping cream
20g sweetened condense milk
10g caster sugar
1 tbsp chocolate bailey’s luxe (substitute with vanilla, coffee or chocolate extract)

IMG_0253食材(30 x 30厘米方形烤盘,抹油、铺上烘焙纸)

无盐黄油 25克,软化
糖粉 20克
蛋白 25克
蛋糕粉 20克
可可粉 5克

鸡蛋 3大颗
绵白糖 75克
蛋糕粉 60克
浓缩咖啡粉 1/2大匙(或即溶咖啡粉)
牛奶 30克
黄油 10克

淡奶油 160克
甜炼奶 20克
绵白糖 10克
巧克力百利酒 1大匙(也可用香草精、咖啡或巧克力香精替代)


IMG_0255– combine milk and butter together and heat over a pot of simmering water till butter dissolves. allow to cool

– sift cake flour and espresso powder together twice

IMG_0226mix all chocolate log batter ingredients together, and spread it out well on the baking pan

IMG_0227use a chopstick and boldly draw lines on the cocoa batter. please ensure the space between the lines are big enough as the batter does spread a little after baking. if they are too small, the batter will start to “join together” after baking
place pan into freezer and allow cocoa batter to freeze

IMG_0228beat eggs briefly then add in sugar

IMG_0229beat over a pot of hot water (temperature c. 50 degrees C)
将其隔热水(约 50摄氏度)打发

IMG_0231remove hot water when batter reaches 38 degrees C. it took me about 19 mins
打至蛋糊的温度到达38摄氏度后,将热水挪开。我用了约 19分钟

IMG_0230continue to beat the batter till it is thick and at ribbon stage
turn to slow speed and beat to remove air bubbles

IMG_0232remove egg whisk attachment and fold flour/espresso powder into batter in 3 additions
运用打蛋器,手动将面粉和咖啡粉分 3次翻拌入蛋糊

IMG_0233finally, with the help of a spatula, drizzle in melted butter and milk

IMG_0234please DO NOT pour it on top of the batter as you risk flattening it
see, mine drizzled in from the side

IMG_0235fold and blend well

IMG_0236pour batter onto pan (with frozen chocolate log skin) and tap pan on tabletop a couple of times
bake in centre rack of 190 degrees C preheated oven for 13-15 mins
送入预热至 190摄氏度烤箱中层烤 13-15分钟

IMG_0237to check if your cake is ready, press gently on the cake

IMG_0238a done cake springs back without leaving any finger print

IMG_0239invert cake and peel off baking paper immediately
then cover the paper on top of the cake lightly
allow to cool completely

IMG_0240trim top and bottom ends of cake
trim the end furthest away from you at a 45 degree angle
离你的那段(既是上面那段)以 45角度修边

IMG_0242mix all filling ingredients together and beat till stiff peak

IMG_0243place trimmed cake (with the 45 degree angle furthest from you) on a piece of (GOOD) baking paper

IMG_0244spread cream on the cake

IMG_0245with the help of the parchment paper, roll cake up at one go
use both hands, securing both ends
(i’m using only one hand as the other hand has the camera ah)

IMG_0246roll up tightly and tuck paper inwards

IMG_0247chill for few hours before slicing and serving



(6) Comments

  • May Law (December 9, 2015)

    亲, 你这木材蛋糕卷, 实在是美美的。。
    我还没做过木材蛋糕叻, 功力还不够, 不敢动手哦!

  • Veronica Ng (December 9, 2015)

    Thanks for sharing this beautiful log cake. Perfect for Christmas!

  • WanwanTea婉婉午茶 (December 9, 2015)


  • Yvonne Chan (December 17, 2015)

    Hi, may I know when to put the 25g egg white as stated on the recipe?

    • Victoria Bakes (December 17, 2015)

      Hello Yvonne, apologies if it sounded confusing to you. as you can see in instructions, it was first to \” combine milk and butter together and heat …\”, then \”sift cake flour and espresso powder….\”, and in step 3, mix all cocoa batter ingredients together. it may have been less confusing if i said \”chocolate log batter\” which i will edit. this is when the egg white and everything else are mixed together. hope this helps

      • Yvonne C (December 22, 2015)

        No worries.. I appreciate for the details.. thank you so much.. I really admire your talent (\”,)

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Victoria Bakes – Baking into the Ether