Christmas red velvet log

 


What a wonderful idea of red velvet yule log ,specially covered with a italian meringue cream .This is actually modern and very colourful because of white and red colours .This would be the most colourful and wonderful yule log you have ever made .Also want to say that italian meringue cream is better for red velvet cakes than chocolate ganache .Thats why we use italian meringue cream .

In this recipe we make a log by sandwiching 2 cakes , but you can make it with a one cake and make two yule logs .We make with 2 cakes to get a huge cake .But you can choice what you like most .

 

Cooking time ; 20 minutes

Serves ; 10


Cake

1 ½ cups unbleached all-purpose flour

6 tbsp Cocoa powder

½ tsp.Baking soda

8 eggs

4 egg yolks

1 ½ cups sugar

¼ cup canola oil

2 drops of liquid red food coloring

4 tsp White vinegar


Italian meringue


¼ cup water

1 ½ cups sugar

½ cup colorless corn syrup

6 egg whites


Cake

Place the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F). Line two baking sheets with parchment paper and butter generously.

In a bowl, combine the flour, cocoa and baking soda.  Set aside .

In a large bowl, beat the eggs and egg yolks with the sugar with an electric mixer until the mixture whitens, triples in volume and forms a ribbon when falling from the whisk, about 10 to 15 minutes. On medium speed, stir in the oil, food coloring and vinegar.

Sift the dry ingredients over the egg mixture, gently incorporating it, as you go, folding with a whisk. Distribute among the baking sheets and spread evenly. Bake for 12 to 15 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool for 5 minutes. Invert cakes onto parchment paper. Cover with a clean cloth and let cool completely.

Italian meringue

In a saucepan, bring the water, sugar and corn syrup to a boil. Boil until a candy thermometer reads 113 ° C (235 ° F). Remove from the heat while you whip the egg whites.

In a bowl, whip the egg whites with an electric mixer until soft peaks form. Gradually add the boiling syrup to the egg whites, whisking. The whites will swell and give off a little steam. Continue whisking for 10 to 15 minutes, until stiff, straight peaks form.

Remove the paper from the top of each cake and place them, side by side, lengthwise. Distribute a quarter of the meringue and spread it well. Roll out the first cake and continue with the second cake to form a huge  block. If making a single roll do as you normally  make rolled cake.

 Using two large spatulas, place the log on a serving platter. Cover with the rest of the meringue. Cover and store at room temperature. Serve the same day.

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If you are baking the cake the night before, invert the cake on parchment paper. Remove the top paper. Roll out the still warm cake with the paper from the wider side or the shorter side (for the log). Let cool and wrap well with plastic wrap .


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