20260108 Thursday hot sunny afternoon
SPONGE CAKE
7 egg whites e (too wet, difficult to bake dry) with 50 g sugar
7 egg yolks (too wet, difficult to bake dry) with 25 g sugar
Microwave melt 30 g butter with 30 g chocolate.
50 g Sifted cake flour
Too pack for this yellow bake tin,
Separated them into 2 round cakes.
CREAM
Whisk 300 ml Whipping cream with 20 g sugar
Fold in 100 g mascarpone
Scope thick cream pave on surface and all sides
FILLING IN
TOPPING UP
20251224 log cake no pictures.
| Part | Ingredients (grams) | Process / Notes |
|---|---|---|
| Sponge | Room temperature: Eggs 200 g (4 eggs) Sugar 65 g Sifted Cake flour 60 g Milk 30 g Oil / melted butter 30 g Vanilla extract ½ tsp |
Separate eggs. Whip whites + 40 g sugar to soft peaks. Whip yolks + 25 g sugar till pale. Mix milk + oil into yolks. Sift flour, fold gently. Fold in whites in 2–3 additions. spread thinly on parchment paper over 20 cm x 30 cm baking tray. |
| Baking | — |
Bake 170 °C, 12–15 min. Surface just set, no browning. Roll once while warm, cool completely. |
| Filling |
Mascarpone 200 g Whipping cream 150 g Sugar 20 g Vanilla ½ tsp (optional) |
Whip cream to soft peaks. Whisk mascarpone + sugar until smooth. Fold cream into mascarpone gently. Spread evenly on cooled un-rolled sponge, leave 1 cm edge(border); roll back gently. |
| Coating |
Dark chocolate 150 g Whipping cream 150 g |
Heat melt cream, pour over chocolate. Rest 1 min, stir smooth. Spread on log, (use fork) create bark texture. |
| Finish | — |
Chill 1–2 hours. Slice with hot dry knife. Store refrigerated. |