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!
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...
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!
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've been baking for many years and had some issues with this recipe. Sugar level in cake felt very low and direction to beat meringue for 5-6 minutes would create very firm peaks even at medium speed (making incorporation with batter very difficult). Any ideas?
Oh no! So the sugar is just over half the eggs which is in line with most genoise recipes , but I think you could increase it if you wanted to soften the meringue slightly. That said, it’s possible my mixer is much slower than yours, or my settings are different — so it sounds like it’s best to follow what the egg whites are doing! I am planning to remake this in a few weeks, so I can re time it, but perhaps I’d go for 4 minutes?
I probably could have stopped at 2 minutes to achieve the right consistency. Next time I'll use my gut! BTW, made this with a salted caramel mascarpone whipped cream. Who needs extra sugar in the cake with that combo!
This recipe is a KEEPER!! Sponge stays so moist. The filling/coating is so simple once you’ve made the custard. We had some leftover and it was still good after 3 days so could be made well ahead.
This might become a birthday cake too! Thank you Nicola! 🙏🏼
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!
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?
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!
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 🫡🫡🫡
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 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
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!
I've been baking for many years and had some issues with this recipe. Sugar level in cake felt very low and direction to beat meringue for 5-6 minutes would create very firm peaks even at medium speed (making incorporation with batter very difficult). Any ideas?
Oh no! So the sugar is just over half the eggs which is in line with most genoise recipes , but I think you could increase it if you wanted to soften the meringue slightly. That said, it’s possible my mixer is much slower than yours, or my settings are different — so it sounds like it’s best to follow what the egg whites are doing! I am planning to remake this in a few weeks, so I can re time it, but perhaps I’d go for 4 minutes?
Thanks for the rapid response!
I probably could have stopped at 2 minutes to achieve the right consistency. Next time I'll use my gut! BTW, made this with a salted caramel mascarpone whipped cream. Who needs extra sugar in the cake with that combo!
Omg, yum!!! That sounds amazing.
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.
This recipe is a KEEPER!! Sponge stays so moist. The filling/coating is so simple once you’ve made the custard. We had some leftover and it was still good after 3 days so could be made well ahead.
This might become a birthday cake too! Thank you Nicola! 🙏🏼
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!
Made this a couple days ago - delicious and such a fun project xxx