This was my Christmas Yule Log, but I totally messed up the ganache icing so was quite hesitating about posting the full recipe. I made this a few years ago successfully, but didn’t note down the proportion for the ganache, so I just simply guessed at the proportion for a ganache that was soft enough to whip up and it turned out too soft and was just barely thick enough not to flow down the chocolate roll when iced. I think I also made the mistake of using milk chocolate instead of dark chocolate, as milk chocolate has less cocoa in it for the ganache to thicken up enough, and I finally had to add a tablespoon of cocoa powder to it to help hold up the icing. Therefore I won’t post the recipe for my failed ganache – just for the record I used 250ml thickened cream, boiled, to melt 150g milk chocolate (next time should just use the standard proportion of 1 part cream to 1 part dark chocolate for a soft ganache).
However the chocolate roll turned out beautifully even though I had concorted the recipe by basing it on my 2 previous posts on the cornflour sponge, but I added a little liquid and oil to make the sponge cake not as dry, and in turn I have used a little cake flour to help hold up the cake so it was not too fragile and soft. So here is the recipe for the Chocolate Roll and filling only.
Makes one 25cm x 30cm roll
Chocolate Sponge Sheet:
3 egg whites
1/8 teaspoon salt
1/2 cup (110g) caster sugar
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons (30g) wheaten cornflour
2 tablespoons (22g) cake flour
3/4 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 tablespoon (8g) cocoa powder
2 tablespoons boiling water
1 tablespoon canola oil
1/2 quantity Crème Chantilly, using crème de café (or coffee) essence instead of vanilla extract
Chocolate Sponge Sheet:
1. Preheat oven to 180°C. Grease a 25cm x 30cm Swiss roll tin; line base and two long sides with baking paper, extending paper 2-3cm above edges of tin. Sift cornflour, cake flour, cream of tartar and soda three times; set aside. Dissolve cocoa in boiling water and stir until smooth and set aside.
2. Beat egg whites and salt until foamy. Gradually add sugar, one tablespoon at a time, and continue to beat until thick and glossy.
3. Beat in egg yolks, one at a time, until combined. Beat in vanilla.
4. Sift flour mixture in two to three batches over the egg mixture, folding in before sifting in the next batch.
5. Fold in oil and then dissolved cocoa.
6. Pour the batter into the prepared tin; spreading to corners. Tap the tin lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
7. Bake in preheated oven for about 20 minutes, or until the surface feels dry.
8. Meanwhile, place a large sheet of baking paper on top of a clean tea-towel; sprinkle extra caster sugar, about 1 tablespoon, evenly and lightly on top of the paper (this will prevent cake from sticking to the paper when rolling up to cool).
9. When the cake is cooked, remove from oven and loosen sides of cake from the tin if necessary. Turn immediately onto sugared paper. Remove the lining paper from the cake; trim away edges from the short sides of the cake. Roll sponge quite tightly from long side with paper and towel inside; let cool completely this way.
10. When the sponge is cold, gently unroll sponge. Spread with Crème Chantilly filling. Gently roll up sponge to enclose filling, using the paper as a guide to roll into shape. Serve.
Taste: Soft and fluffy chocolate roll with a delicious coffee flavoured cream
Consume: Best served on the day the cake is made
Storage: Not suitable
Recipe Reference: –