It should be fine without the double cream, though I might slightly increase the cream to milk ratio - just 40g or so, so reduce milk to 100 and increase whipping cream to 280! 🥰
This looks incredible! Question: Did you look at Stella Parks's Yule Log? She doesn't roll the cake, but covers it to steam when it comes out of the oven so it stays pliable (https://www.seriouseats.com/chocolate-yule-log-recipe). It's a technique I haven't seen anyone do a comparison with!
This is a great recipe, I can’t wait to try it. Quick note on the Yule log, though - I always assumed it was cut, stored and carefully dried in advance so it didn’t smoke the entire house out!
It's about time someone put a tangzhong in a cake. Scald everything, I say!
Speaking of which, in my cocoa experiments (which breads also included a scald), I briefly had the notion to use the cocoa as the starch for the scald. Now I *have* to try that...
My kids have been on at me to make a Yule log (sorry) for years and I could never see the point of it. But reading through these delicious looking recipes means I'm gonna have to make one....or both...
I made this today and it was perfection! The textures are amazing and it isn't too sweet. I will make it again. Thanks a lot for developing and sharing!
I’m in the middle of making this .. Do we add the whole milk to the cream and heat them together for the whipped chocolate custard ganache .. I can’t see any instruction as to when to add it! Many thanks.
Hi! I have a small question. In the cake ingredient list you ask for 4 eggs. In the custard recipe you ask for egg yolks in grams. Is there a reason for this? I made the cake the first time with farm eggs that were a range of sizes and it wasn’t enough batter. I made it a second time with extra large market eggs and it was perfect. The custard was perfect the first time. Just curious and thank you for the great content!
It should be fine without the double cream, though I might slightly increase the cream to milk ratio - just 40g or so, so reduce milk to 100 and increase whipping cream to 280! 🥰
Thank you!!!
Brilliant! I’m not in the UK and the highest fat content of our cream is 33%, any thoughts on how to adapt the ganache without double cream?
YUM. Where do we use the 120g milk in the ganache..?
OOPS - you put it in with the cream. Added to the recipe now.
This looks incredible! Question: Did you look at Stella Parks's Yule Log? She doesn't roll the cake, but covers it to steam when it comes out of the oven so it stays pliable (https://www.seriouseats.com/chocolate-yule-log-recipe). It's a technique I haven't seen anyone do a comparison with!
That's a great idea! I
Tangzhong in a cake has me wildin’ out, I can’t wait to try this!! You’re the GOAT
YOU GOTTA TRY IT the squish truly is crazy. xxxxx lots of love!
This is a great recipe, I can’t wait to try it. Quick note on the Yule log, though - I always assumed it was cut, stored and carefully dried in advance so it didn’t smoke the entire house out!
Well, the sources I found did not say this, but that makes a lot more sense!
Gorgeous. Might end up ruining ours by using gluten-free flour for two of our guests, but the filling will compensate for any weirdness I’m sure!
Can’t wait to see what happened
It's about time someone put a tangzhong in a cake. Scald everything, I say!
Speaking of which, in my cocoa experiments (which breads also included a scald), I briefly had the notion to use the cocoa as the starch for the scald. Now I *have* to try that...
Keep me updated, bread sensei 🫡🫡🫡
This technique is wild! Loving it. Merry Christmas!
A tangzhong! In cake! Nicola is truly a creative genius!
I just really love a squishy cake. Anything for squishy cake!
My kids have been on at me to make a Yule log (sorry) for years and I could never see the point of it. But reading through these delicious looking recipes means I'm gonna have to make one....or both...
I hope theyll love this one!! And yule log, as words, are necessary evils!
If I wanted a not-chocolate Yule, would I sub flour for the cocoa powder and maybe reduce the liquid a skosh?
Did you do this?
I did. Not massively successfully - without the cocoa it was a bit too eggy.
I made this today and it was perfection! The textures are amazing and it isn't too sweet. I will make it again. Thanks a lot for developing and sharing!
Just when I’ve had to give up sugar! Will have to make a few modifications!
I’m in the middle of making this .. Do we add the whole milk to the cream and heat them together for the whipped chocolate custard ganache .. I can’t see any instruction as to when to add it! Many thanks.
Ps the sponge has turned out beautifully!
Hi! I have a small question. In the cake ingredient list you ask for 4 eggs. In the custard recipe you ask for egg yolks in grams. Is there a reason for this? I made the cake the first time with farm eggs that were a range of sizes and it wasn’t enough batter. I made it a second time with extra large market eggs and it was perfect. The custard was perfect the first time. Just curious and thank you for the great content!