“Homemade Yule log or for Swiss Rolls”

Ingredients

5 eggs, separated

1 cup sugar, divided

1/2 cup cake flour

1/4 cup baking cocoa

1/4 teaspoon salt

1/2 teaspoon cream of tartar

 

MOCHA CREAM FILLING: Or make a cream of your liking

 

1 cup heavy whipping cream

1/2 cup confectioners' sugar

1-1/2 teaspoons instant coffee granules

 

MOCHA BUTTERCREAM FROSTING:

 

1/3 cup butter, softened

1/3 cup baking cocoa

2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

1 tablespoon brewed coffee

2 to 3 tablespoons Full cream milk

 

Directions

1,

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper.

 

2,

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

 

3,

In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.

 

4,

Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.

 

5,

Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not over-bake).

Cool for 5 minutes; invert onto a linen towel dusted with caster sugar then peel off parchment paper. Gently roll up in the towel, starting with a short side. Then leave to cool on a wire rack.

 

6,

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter.

Best kept in the refrigerator

 

7,

In a large bowl, beat frosting ingredients until smooth. Then frost the cake using a fork, make lines resembling a tree bark 

 

 

Alternatively

If you wish you could use chocolate cream or even plain white vanilla cream

“Rich Christmas / Celebration Cake”

Once Christmas is just round the corner here is my own recipe for Christmas cake, it’s not difficult to make and one of the major principals for making a good cake that will keep for a long period is in the preparation of the fruit, baking and final decoration so I’ve given you as many tips as possible through the various processing stages.


Basically any type of cake is easy to make so long as you have the balance of basic ingredients right, but the other secret is the love for making cakes that flows down your arms into the fingers and then into the cake with ‘a prayer and a wish’ but unfortunately that’s an ingredient you cannot buy or that I can pass onto you.

So I hope this recipe works out well for you as it has always done for me in the past and if you’re not sure about anything just let me know, this recipe will make a cake of just over 2 kilograms but if you want the cake to be a bit bigger, then just adjust the recipe ingredients proportionately.


Christmas cake recipe: by Barry

Grams / Ingredients


320 grams Raisons

320 grams Sultanas 
320 grams Currants 
200 grams chopped glace cherries
100 grams mixed peel 
Zest and juice half of a lemon 
Zest and juice half of an orange

One wine glass Brandy
One wine glass Whisky 
One wine glass Guinness

Preparation / method 
At least one MONTH or more before making the cake start preparation of the fruits for marinating:
First wash the raisons, sultanas, currants and set them to one side to drain, even if the packet says washed and cleaned still wash them then wash and drain the cherries to remove any sticky juice, no need to wash the mixed peel: 

When dry mix all the fruits together with the zests and juices of the lemon and orange and tip into a plastic sealable container like Tupperware, pour the Brandy, Whisky and Guinness over the fruit and mix it all together then seal the container tight and store in a cool dry place for one week, but each day just toss the fruit mixture around in the container so the fruit becomes coated with the alcohol, DO NOT open the container, after about a week the fruit will have absorbed most of the alcohol and become swollen: 

The batter:

180 grams soft dark brown sugar 
(Barbados sugar is best)
180 grams quality Butter 
Few drops Almond essence 
Few drops Vanilla essence 
1 tablespoon Black treacle 

Place the brown sugar and butter into a mixing bowl and cream together with a food mixer until it becomes light and fluffy, then add in the essences and the black treacle and mix together:

225 grams whole eggs (this is equal to about 5 medium eggs)

Crack and beat the eggs together so that the yolks are broken, then slowly mix into the batter a little at a time so as to be completely incorporated, (do not over mix at this stage) 

226 grams bread flour 
1 teaspoon mixed spice 
100 grams ground Almonds 

Sift the flour and mixed spice together, then mix with the ground almonds and fold gently into the batter mixture until smooth:

Finally give the fruit one more toss around in the container and add it all and any remaining alcohol into the batter mixture, normally I do this with my hand adding my prayer and wish, it also gives for a smother homogenous mixture:

Now the mixture is ready for going into a prepared cake tin of your choose ready for baking at 170 degrees Celsius 

But before going into the oven decorate the top of the cake mixture with a variation of Nuts and cherries of your own choose


(See my tips below on tin preparation and baking)

Some tips:


Re the butter: I prefer to use unsalted Butter as it gives a better volume to the sugar butter batter since salt retards creaming volume, but use salted butter if that’s what you prefer; I said quality butter meaning one that has a good creamy flavour, my favourite butter was always Lurpak 

Re the Flour:

As you will see I said Bread Flour the reason being that it adds strength to the overall mixture, but note that you do not need to add any baking powder otherwise it could make the cake dome when baking and you want to have the baked cake as level as possible 

Re baking tin preparation: 

When lining the tin for the mixtures first cut 3-4 circles of newspaper and lay them in the base of the tin, then do the same thing by cutting 3-4 strips of newspaper to go round the inner circumference of the tin, and then line it in the same way with single layers of greaseproof paper.
The newspaper helps to protect the cake from scorching during baking resulting in a moister cake 

Re baking: 

When you start mixing the cake set the oven temperature to 180 degrees Celsius to begin with so that you have a solid heat, and then when you put the cake in the oven reduce the temperature to 170 degrees Celsius, the cake should be baked in the middle of the oven, I’m guessing that you use an electric oven in which case it gives a dry heat so suggest that you do what is done in the trade and put a small oven proof dish of water on the base of the oven when baking in this way it gives humidity into the oven.

Obviously every oven is different so the baking time of the cake can somewhat differ but would most likely take about (One and a half hours) I can tell when a cake is baked just by the touch of my fingers by gently pressing down on the top of the cake, but if your unsure then use that age old method of a meat skewer push it into the cake and if it comes out clean it’s baked.

Once the cake is baked leave it to cool down over night and then wrap it in greaseproof paper and tin foil and keep it in a dry cool place until you are ready to decorate the cake, if you still want to lace the cake with more alcohol then do it in your normal way as it will certainly enhance the flavour.

Now all you have to do is to decorate the cake with marzipan and royal icing or maybe you prefer to use what they call the plastic icing that you can buy in the supermarkets.

Finally you will note that the amount of fruit to batter is very high this is normal for an extra rich fruit cake where the fruit is almost twice the volume of that of the batter.

Alternative Extra Rich Fruit and Nut Cake

Basically any type of cake is easy to make so long as you have the balance of basic ingredients right, but the other secret is the love for making cakes that flows down your arms into the fingers and then into the cake with ‘a prayer and a wish’ but unfortunately that’s an ingredient you cannot buy or that I can pass onto you.

So I hope this recipe works out well for you as it has always done for me in the past and if you’re not sure about anything just let me know, this recipe will make a cake of just over 2 kilograms but if you want the cake to be a bit bigger, then just adjust the recipe ingredients proportionately.

Grams / Ingredients

320 grams Raisons
320 grams Sultanas 
320 grams Currants 
200 grams chopped glace cherries
100 grams mixed peel 
Zest and juice half of a lemon 
Zest and juice half of an orange

One wine glass Brandy
One wine glass Whisky 
One wine glass Guinness



Preparation / method 

At least one MONTH or more before making the cake start preparation of the fruits for marinating:
First wash the raisons, sultanas, currants and set them to one side to drain, even if the packet says washed and cleaned still wash them then wash and drain the cherries to remove any sticky juice, no need to wash the mixed peel: 

When dry mix all the fruits together with the zests and juices of the lemon and orange and tip into a plastic sealable container like Tupperware, pour the Brandy, Whisky and Guinness over the fruit and mix it all together then seal the container tight and store in a cool dry place for one week, but each day just toss the fruit mixture around in the container so the fruit becomes coated with the alcohol, DO NOT open the container, after about a week the fruit will have absorbed most of the alcohol and become swollen: 

The batter:

180 grams soft dark brown sugar (Barbados sugar is best)

180 grams quality Butter 

Few drops Almond essence 

Few drops Vanilla essence 

1 tablespoon Black treacle 


Place the brown sugar and butter into a mixing bowl and cream together with a food mixer until it becomes light and fluffy, then add in the essences and the black treacle and mix together:


225 grams whole eggs (this is equal to about 5 medium eggs)


Crack and beat the eggs together so that the yolks are broken, then slowly mix into the batter a little at a time so as to be completely incorporated, (do not over mix at this stage)

 
226 grams bread flour 

1 teaspoon mixed spice

100 grams ground Almonds 


Sift the flour and mixed spice together, then mix with the ground almonds and fold gently into the batter mixture until smooth.


Finally give the fruit one more toss around in the container and add it all and any remaining alcohol into the batter mixture, normally I do this with my hand adding my prayer and wish, it also gives for a smother homogenous mixture:


Now the mixture is ready for going into a prepared cake tin of your choose ready for baking at 170 degrees Celsius 

 

But before going into the oven decorate the top of the cake mixture with a variation of Nuts and cherries of your own choose

 

Some tips:


Re the butter: I prefer to use unsalted Butter as it gives a better volume to the sugar butter batter since salt retards creaming volume, but use salted butter if that’s what you prefer; I said quality butter meaning one that has a good creamy flavour, my favourite butter was always Lurpak 

Re the Flour:

As you will see I said Bread Flour the reason being that it adds strength to the overall mixture, but note that you do not need to add any baking powder otherwise it could make the cake dome when baking and you want to have the baked cake as level as possible 

Re baking tin preparation: 

When lining the tin for the mixtures first cut 3-4 circles of newspaper and lay them in the base of the tin, then do the same thing by cutting 3-4 strips of newspaper to go round the inner circumference of the tin, and then line it in the same way with single layers of greaseproof paper.
The newspaper helps to protect the cake from scorching during baking resulting in a moister cake 

Re baking: 

When you start mixing the cake set the oven temperature to 180 degrees Celsius to begin with so that you have a solid heat, and then when you put the cake in the oven reduce the temperature to 170 degrees Celsius, the cake should be baked in the middle of the oven, I’m guessing that you use an electric oven in which case it gives a dry heat so suggest that you do what is done in the trade and put a small oven proof dish of water on the base of the oven when baking in this way it gives humidity into the oven.

Obviously every oven is different so the baking time of the cake can somewhat differ but would most likely take about (One and a half hours) I can tell when a cake is baked just by the touch of my fingers by gently pressing down on the top of the cake, but if you’re unsure then use that age old method of a meat skewer push it into the cake and if it comes out clean it’s baked.

Once the cake is baked leave it to cool down over night and then wrap it in greaseproof paper and tin foil and keep it in a dry cool place until you are ready to decorate the cake, if you still want to lace the cake with more alcohol then do it in your normal way as it will certainly enhance the flavour.

Finally you will note that the amount of fruit to batter is very high this is normal for an extra rich fruit cake where the fruit is almost twice the volume of that of the batter.

“Traditional Dundee Cake”

This is my own recipe for a Dundee cake but the cake also makes an excellent Christmas cake for those who prefer their fruit cake to be a lighter, less rich and more crumbly affair.

But as with the Christmas cake recipe prepare the fruit well in advance so that it matures and absorbs all the alcohol  

This cake is beautifully flavored and has the added benefit that there’s no need to ice it like a traditional Christmas cake.

This recipe uses an 8 inch round cake tin (20cm) which needs to be greased well and lined with greaseproof paper.

 

Note: Preheat the Oven temperature to Gas Mark 3, 170oC or (325oF)

“Ingredients”

 

(150g) of room temperature Butter

(150g) of Golden Caster Sugar

3 large whole Eggs (lightly mixed together)

(225g) of Plain flour (keep back 1 tablespoon of flour to coat your fruit)

A teaspoon of Baking Powder

2 tablespoons of Ground Almonds

(50g) of Glace Cherries that have been washed, dried & halved

(175g) of Sultanas

(175g) of Currants

(50g) of chopped mixed candied peel

Zest of an Orange

Zest of a Lemon

 

Whole blanched almonds to cover the top of your cake, approximately (50 to75g)

You may need a little milk to loosen the cake mix if too dry

 

Method

  • Make double sure your oven is preheated to the right temperature as shown above

 

  • In your mixer cream together the room temperature butter and sugar until it is creamy, light and paler in colour (you can also do this using an electric mixer or just a bowl and wooden spoon)

 

  • Slowly add at little at a time the eggs, beating well into the creamed sugar and butter mix before adding the next amount of egg

 

  • In a separate bowl sift the flour and baking powder, then sift that into your creamed egg mixture also adding the ground almond
  • Using a metal spoon fold this mix together carefully, if the mixture is looking a little stiff add a tablespoon of milk or so as the mix need to be a soft dropping consistency

 

  • Put all your cherries, dried fruit and candied peel into the separate bowl you first sifted your flour into and coat with the reserved tablespoon of flour, this helps to stop your fruit from sinking to the bottom of your cake

 

  • Add all the flour coated fruit and zest of orange and lemon to your cake mix and gently mix together.

 

  • Spoon the mixture into your prepared cake tin and smooth out the top with the back of a tablespoon

 

  • Place gently on top in circles your blanched whole almonds, do not press them down into the cake or they will sink into the mixture during baking and the almond decoration topping is what should be showing after your cake is baked

 

  • Place the cake in the centre of your oven and bake for 2 to 2 1/2 hours; it should be firm and springy to the touch. Another way you can check the cake is cooked by skewering it with a cocktail stick or similar, it should come out clean with no raw mix stuck to it

 

  • Leave to cool in the cake tin before taking out

Rich English Fruit Cake

200 grams Currants

200 grams Sultanas

90 grams chopped glace cherries

50 grams mixed peel

 

 

300 grams Caster sugar

200 grams Butter

100 grams Shortening

8 medium whole eggs

 

450 grams all purpose flour

Half a teaspoon baking powder

Pinch of salt

 

Flaked almonds for topping

 

Method

 

1,

Wash, drain and lightly dry the fruits and set to one side ready

 

2,

Put the Sugar, Butter and Shortening into a mixing bowl and cream together, preferably with an electric mixer with beater attachments, until light, fluffy and increased in volume, during creaming scrape down the mixture 2-3 times to make sure that all the mixture is incorporated

 

3,

Now slowly add the eggs a little at a time, making sure that each addition is completely mixed-in ‘but’ do not beat the eggs into mixture to avoid it from curdling 

 

4,

Sift the flour, baking powder, and salt together, and then using a spatula gently fold into the batter, making sure that the ingredients are completely mixed together into a smooth mixture

 

5,

Finally fold in the mixed fruits so that entirely mixed in

 

6,

Line the bottom and sides of a 10 inch Square or Round baking tin, first with two layers of plain paper (such as news paper) as this will add extra baking protection during baking, then line using a double thickness of greaseproof paper…

 

7,

Now scrape the fruit cake mixture into the cake tin and spread evenly, then scatter the raw flaked almonds evenly over the top of the cake

 

8,

Bake in the middle of the oven at 180C until golden brown and firm to the touch. If you’re not sure if the cake is baked, then gently pierce the cake using a skewer, if the skewer comes out clean of any wet batter then the cake is baked               

 

9,

After baking allow the cake to cool in the baking tin                

 

Note:

Alternatively you can change the fruit in this recipe for other variations such as:

Desiccated coconut

Or just Chopped glace cherries 

 

Caraway Seed Cake

200 grams caraway Seeds

 

300 grams Caster sugar

300 grams Butter

 

8 medium whole eggs

 

450 grams all purpose flour

Half a teaspoon baking powder

Pinch of salt

 

Small amount of Caraway Seeds for toping

 

 

Method

 

1,

Make sure that Caraway seeds are clean of any particles and set to one side

 

 

2,

Put the Sugar, Butter into a mixing bowl and cream together, preferably with an electric mixer with beater attachments, until light, fluffy and increased in volume, during creaming scrape down the mixture 2-3 times to make sure that all the mixture is incorporated

 

3,

Now slowly add the eggs a little at a time, making sure that each addition is completely mixed-in ‘but’ do not beat the eggs into mixture to avoid it from curdling 

 

4,

Sift the flour, baking powder, and salt together, and then using a spatula gently fold into the batter, making sure that the ingredients are completely mixed together into a smooth mixture

 

5,

Finally fold in the Caraway Seeds so that entirely mixed in

 

6,

Line the bottom and sides of a 10 inch Square or Round baking tin, first with two layers of plain paper (such as news paper) as this will add extra baking protection during baking, then line using a double thickness of greaseproof paper…

 

7,

Now scrape the mixture into the cake tin and spread evenly, then scatter a few caraway seeds evenly over the top of the cake

 

8,

Bake in the middle of the oven at 180C until golden brown and firm to the touch. If you’re not sure if the cake is baked, then gently pierce the cake using a skewer, if the skewer comes out clean of any wet batter then the cake is baked

 

9,

After baking allow the cake to cool in the baking tin                

 

You can make this type of cake in any type of shape you like 

Date and Walnut Cake

300 grams chopped dates

100 grams chopped Walnuts

 

300 grams Caster sugar

300 grams Butter

8 medium whole eggs

 

450 grams all purpose flour

Half a teaspoon baking powder

Pinch of salt

 

Few chopped walnuts for toping

 

 

Method

 

1,

Wash, drain and lightly dry the chopped dates and set to one side ready with the walnuts 

 

2,

Put the Sugar, Butter into a mixing bowl and cream together, preferably with an electric mixer with beater attachments, until light, fluffy and increased in volume, during creaming scrape down the mixture 2-3 times to make sure that all the mixture is incorporated

 

3,

Now slowly add the eggs a little at a time, making sure that each addition is completely mixed-in ‘but’ do not beat the eggs into mixture to avoid it from curdling 

 

4,

Sift the flour, baking powder, and salt together, and then using a spatula gently fold into the batter, making sure that the ingredients are completely mixed together into a smooth mixture

 

5,

Finally fold in the dates and walnuts so that entirely mixed in

 

6,

Line the bottom and sides of a 10 inch Square or Round baking tin, first with two layers of plain paper (such as news paper) as this will add extra baking protection during baking, then line using a double thickness of greaseproof paper…

 

7,

Now scrape the mixture into the cake tin and spread evenly, then scatter a few chopped walnuts evenly over the top of the cake

 

8,

Bake in the middle of the oven at 180C until golden brown and firm to the touch. If you’re not sure if the cake is baked, then gently pierce the cake using a skewer, if the skewer comes out clean of any wet batter then the cake is baked

 

9,

After baking allow the cake to cool in the baking tin