WIM1912 Christmas 2019 lowres - Flipbook - Page 15
Christmas Log Cake
By Ningsih Johannes
Ingredients
Meringue
Buttercream
Cake batter
4 egg yolks, about 65g each with shell
4 egg whites
70g caster sugar
30ml milk
30ml corn oil
1 tsp vanilla extract
70g cake flour or plain flour sifted
1. Whisk egg whites into a foam and
gradually add in caster sugar.
1.Mix and cream butter using a
standing mixer, for 5 minutes at room
temperature.
Meringue
4 egg whites
50g caster sugar
3-4 tbsp of strawberry jam for filling
Buttercream
680g icing sugar
340g unsalted butter
50g cocoa powder
pinch of salt
10ml expresso coffee shot
7ml vanilla paste
1 tbsp of heavy cream
Method
2. Continue to whisk egg whites
until mixture becomes glossy and
foam peaks.
3. Gently fold half of the meringue
into cake batter, then continue
with the rest.
2. Beat in the sifted icing sugar.
3. Add cocoa powder, espresso shot,
salt and vanilla paste.
4. Beat until you have an even, fluffy
and consistency buttercream.
4. Pour batter into lined pan, then
spread evenly with a spatula.
Decoration
5. Bake in preheated oven for
15-17 minutes.
1. Decorate the cake with icing sugar
using a spatula.
6. Remove baking paper immediately
after baked and leave cake to cool
on a wire rack.
2. Spread the chocolate buttercream
over the cake.
7. Spread jam evenly across cake.
3. Add final flourishes with holly
ornaments.
8. Place cake on baking paper. Use
baking paper to start the rolling
process, then tuck your paper,
fold it over and fold it over again.
Chill in refrigerator for a few
hours before decorating.
Cake batter
1. Preheat oven to 180°C.
2. Line a 10cm x 10cm baking tray with
baking paper.
3. In a large bowl, mix egg yolks, vanilla
extract, caster sugar, corn oil
and milk together with a
hand whisk.
4. Mix well and add
in sifted flour.
Mix well again.
About the chef
Ningsih Johannes is a mother, wife
and long-time member of Wesley
International Congregation (WIC),
where she often offers her culinary
gifts for special occasions, events
or morning tea on Sundays. Her
flavour is very diverse, implementing
different herbs, spices and flavours
she’s learnt from her Indonesian
background. After living in Australia
for the past 20 years, Ningsih bakes
up this seasonal cake whenever she
misses her hometown and wants to
reflect back on her childhood years
in Jakarta, Indonesia.
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