Christmas log
This year I made this cake again, for the Christmas table. I have gotten used to modifying it a little each time, but the cream remains the same, from the Carpati cake, for which I have great respect. I prepared the cream first, so it has time to cool, then I took care of the sponge. The recipe is not complicated, but it requires organized work, especially with the cream.
Quick info
Total time: about 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 10 minutes
Servings: 10-12 slices
Difficulty: medium
Recipe type: holiday cake, Christmas dessert
Ingredients
For the sponge:
- 4 eggs
- 130 g powdered sugar
- 130 g flour
- vanilla (essence or vanilla sugar)
- grated orange peel
For the cream:
- 1 liter milk
- 400 g sugar
- vanilla
- 3 tablespoons cocoa
- 7 tablespoons flour
- 200 g butter
For decoration:
- ground walnuts
- powdered vanilla sugar
Preparation method
1. Prepare the cream first, so it has time to cool. Put the sugar to caramelize in a large pot over low heat. Don't rush and stir only occasionally, so it doesn't burn.
2. When the sugar is melted and golden, add the flour and cocoa. Mix well to avoid lumps.
3. Gradually pour in the HOT milk, little by little. Stir constantly, as it will foam and bubble at first. Continue to add the milk gradually, mixing with a whisk.
4. When all the milk has been added and the mixture is smooth, remove the pot from the heat. Add the butter cut into pieces and mix vigorously with the whisk until the butter is incorporated. Let the cream cool, but not completely, just until it's bearable to touch.
5. Meanwhile, prepare the sponge. Separate the eggs. Beat the egg whites until stiff, adding 30 g of the powdered sugar (from the total).
6. Mix the yolks with a pinch of salt, the remaining sugar, vanilla, and grated orange peel.
7. Put half of the beaten egg whites into the bowl with the yolks and gently fold. Add the flour. Mix well, but don't overdo it.
8. Finally, fold in the remaining egg whites with wide movements, so the mixture remains airy.
9. Spread the entire batter into a large baking tray lined with parchment paper. Level it with a spatula, without insisting on making it perfectly straight.
10. Bake the sponge in a preheated oven at 180°C for 10 minutes. It should be baked but not too browned.
11. Remove the sponge from the tray with the parchment paper and place it on a well-wrung damp kitchen towel. Place another piece of parchment paper on top.
12. Roll everything up carefully while still warm – the sponge, the paper, and the towel. Let the roll sit for a few seconds in this form, then unroll and carefully remove the paper from the top.
13. Spread half of the warm cream over the sponge. Rolling is easier if the sponge hasn't completely cooled.
14. Roll up the filled sponge using the parchment paper underneath. Carefully transfer the roll to a serving platter without forcing it.
15. Coat the roll with the remaining cream. Spread it with a spatula or the back of a spoon.
16. Let the cake chill to firm up the cream.
17. Once well chilled, move the roll to the final platter, using a spatula. You can sprinkle ground walnuts and powdered vanilla sugar on top. For presentation, cut a piece from the end and place it next to the main roll. You can draw "veins" with a fork.
Why I make the recipe often
I prepare it for the holidays because it can be made in advance, slices easily, and is substantial enough for the Christmas table. The cream has a classic taste, and the sponge is not dry. It pairs well on the platter with other cakes.
Tips and variations
Tips
- Don’t rush the caramelization, otherwise the sugar will become bitter.
- Hot milk is essential; otherwise, the cream may curdle.
- Roll while the sponge is warm to avoid cracking.
- If the sponge is too cold, you can cover it with a damp towel for a few more minutes.
- For decoration, don’t overload it, so you can slice easily.
Substitutions
- The flour for the sponge and cream cannot be omitted; otherwise, they won't bind. For decoration, if you don't have walnuts, you can just use powdered sugar.
- Butter cannot be replaced with margarine without changing the texture of the cream.
- You can use vanilla in any form.
Variations
- The sponge can also be flavored with lemon zest.
- You can add a thin layer of sour jam under the cream if you want to change the taste a bit.
Serving ideas
- Slice after it has been in the fridge for at least 3-4 hours.
- It looks good as a holiday dessert, but it also works on a regular day alongside coffee or tea.
Frequently asked questions
1. Can I make the cream a day in advance?
Yes, but you need to gently warm it up and mix it again before spreading, so it becomes creamy again.
2. Can the roll be frozen?
I do not recommend it. The sponge and cream change texture upon thawing.
3. Can I bake the sponge in a different tray than the oven tray?
Yes, but adjust the quantities – if the tray is smaller, the sponge will be thicker and may not roll as well.
4. What do I do if the sponge cracks when rolling?
Cover with thicker cream and slice carefully when serving so the cracks are not visible.
5. What kind of sugar do I use for caramel?
The simplest is granulated white sugar. Brown sugar does not behave the same way when caramelizing.
Nutritional values
Approximate values for one serving (out of 12): about 350-400 kcal. Carbohydrates: 45-50 g, fats: 14-17 g, proteins: 5-6 g. Information varies depending on how much cream you use for decoration and the thickness of the slices. These are estimates, not exact values.
Storage and reheating
The roll can be stored in the fridge, covered, for up to 3 days. Freezing is not recommended. It is not reheated; it is served cold or at room temperature. If the cream has hardened too much, leave it at room temperature for 10 minutes before serving.
Ingredients: Roll cake base: 130 g flour, 130 g powdered sugar, 4 eggs, vanilla, orange zest. Cream: 1 l milk, 400 g sugar, vanilla, 3 tablespoons cocoa, 7 tablespoons flour, 200 g butter. Decoration: ground nuts, vanilla powdered sugar.
