Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Wednesday, December 19, 2012

CHOCOLATE YULE LOG CAKE




CHOCOLATE YULE LOG CAKE
Serves 6  Preparation time 1 hour
Ingredients

200 grams flour / maida
200 grams butter
4 eggs beaten
250 grams sugar granules powdered
3 tablespoons Icing sugar
200 grams sugar
3 tablespoons cocoa powder
2 teaspoon Nescafe
125 grams fresh cream
50 grams chopped walnuts
1 teaspoon baking powder
½ teaspoon salt.

Sift the cocoa powder, Nescafe, flour and baking powder together. Cream the butter and sugar together well. Add the eggs one by one and mix well. Add the vanilla essence. Now add the sifted flour with the other ingredients and fold in the mixture to form a smooth slightly thick consistency without lumps.
Pour into a greased and papered long cake tin and bake in a moderate oven (125 to 130 Degrees) for 40 to 45 minutes till the cake is done. (Insert a tooth pick or knitting needle in the cake and if it comes out clean then the cake is cooked inside)

Remove from the cake tin when cold and turn it out on a sheet of paper, which has been liberally sprinkled with icing sugar. Roll the cake tightly with this paper so as to form a log and keep aside.

Beat the fresh cream with 3 tablespoons of icing sugar and 2 tablespoons of cocoa powder till peaks form. Unroll the log cake from the paper and place on a suitable plate. Using a spatula, cover the cake with the icing.  Then with a wet fork make long lines across the surface of the icing to create a bark effect on the log. Store in the refrigerator until required for serving. Before serving, dust with icing sugar and decorate with some fresh small leaves.