Red Velvet Christmas Logcake

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
Early November, in the Facebook group of the Singapore Bakers, someone posted a red velvet logcake. I thought it might be a good idea to make red velvet logcake this year. There were already some famous bakery selling this. I supposed the recipe for red velvet logcake will be different from the normal red velvet cupcake. As shared by the member, the recipe was modified from Yummyholic site. The batter from the original recipe was too stiff that it was really difficult to fold. So I added oil and milk to it, to make it more foldable.
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Recipe for Red Velvet Christmas Logcake
Makes a 11" x 14" cake sheet

Ingredients:
Cake Sheet
4 Egg yolks
30g Caster sugar
25g Whole milk
20g Vegetable oil
60g Cake flour
10g Cocoa powder
3/4 tsp Baking powder
1/4 tsp Fine salt
A few drops of red colouring

4 Egg whites
1/4 tsp Cream of tartar
90g Caster sugar

Method:

1. Prepare a cake tray and lined with parchment paper.
2. Sift the cake flour, baking powder, cocoa powder and salt; set aside.
3. Whisk egg yolks and sugar till light and frothy. Add milk and vegetable oil, mix well. Then add colouring.
4. Add in the sifted flour mixture into the batter and mix well.
5. Beat egg whites in a mixing bowl till frothy.
6. Add the cream of tartar into the caster sugar, mix well. Gradually add in the caster sugar into the egg whites. Beat till stiff peak.
7. Fold the egg whites into the egg yolk batter. Mix well.
8. Bake for 12 mins in a preheated oven of 180C or until browned.

Cream Cheese Frosting
300g Cream Cheese
90g Unsalted Liv butter, room temperature
100g Icing sugar, sifted
2 tbsp Lemon juices
1 punnet of fresh blueberries (optional)

Method:
1. Beat cream cheese and butter until light and creamy.
2. Add in sifted icing sugar and mix well.
3. Add in lemon juices and combine well.

Assemble:

1. Spread the cream cheese frosting onto the swiss roll, followed by blueberries if using.
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2. Roll it up tightly.
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3. Trim both sides of the cake and placed the swiss roll to the main log.
4. Frost the whole cake with cream cheese.
5. To make the spikes, just use the spatula to gently pat on the cream cheese frosting and lift it up quickly. Repeat the process for the whole cake.
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6. Decorate with X'mas cake ornaments as desired, then chill it in the fridge before serving.
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14 comments:

Veronica's Kitchen said...
January 1, 2013 at 7:41 PM

Beautiful log cake and must be very yummy. Thanks for sharing.Happy New Year to you n your family.

Ann@Anncoo Journal said...
January 1, 2013 at 8:18 PM

Thanks for sharing this lovely log cake, very pretty indeed :)
Happy New Year to you and your family!

Baby Sumo said...
January 1, 2013 at 8:29 PM

Lovely log cake! Happy 2013.

Passionate About Baking said...
January 1, 2013 at 8:50 PM

Thanks Veronica. Happy new year to you and your family too!

Passionate About Baking said...
January 1, 2013 at 8:51 PM

Thanks Ann! Taste really good with the cream cheese. Happy new year!

Passionate About Baking said...
January 1, 2013 at 8:53 PM

Thanks Baby Sumo! Happy new year to you too! Thanks for dropping by!

mui mui said...
January 2, 2013 at 1:19 AM

Jane,
Such a pretty log cake.
Love the white cream cheese frosting:)
Happy 2013 !
mui

DG said...
January 2, 2013 at 1:34 AM

Beautiful red log cake! Happy new year to you and your family, Jane :)

Passionate About Baking said...
January 2, 2013 at 8:29 AM

Thanks mui mui! Happy new year to you and your family too!

Passionate About Baking said...
January 2, 2013 at 8:29 AM

Happy new year DG! Thanks for dropping by too!

Wall Decal Company said...
January 4, 2013 at 2:56 AM

Happy New Year, love your blog.

Jess @ Bakericious said...
January 5, 2013 at 12:00 AM

Jane, beautiful log cake!

CBD said...
January 5, 2013 at 6:25 AM

wow this is real passion for baking. Now where the the Chocolate Croissants. Is here need some help.

Marina From: Business Planning Tool

Passionate About Baking said...
January 5, 2013 at 5:58 PM

Thanks Jess! So happy you dropped by. :)

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