Vertical Log Cake with Swiss Meringue Buttercream

 

Vertical Log Cake 

30x30cm square pan

Recipe by: Boone Bake 

Cake Base:-

A

50g dark chocolate 

63g milk

38g oil

B

5 yolks

38g sugar

C

75g flour

25g coco powder 

1.5g baking powder

D

5 egg whites

50g sugar

* Double boiled A, set aside but keep little warm.

* In another bowl, add B Beat until light and add into A.

* Sieve C into A&B mixture with spatula until combine. 

* Beat D until soft to stiff peak. Fold 1 portion of white into batter mixture with a spatula and fold in slowly the balance until combine. 

* Grease and line paper.

* Bake 170°c for 25 minutes.

* Remove from oven let it cool.

* When cake is cool, cut cut into 3 layers.

* place cake into long strip equally. Fill buttercream on 3cakes, them roll cake gently into log connect to the other Cake and roll until finish slowly. Flip over, over with wrap, chill for 1 hour until set.

* Remove from chiller, frosting with buttercream. Decorate however you want it.

* round cake size is about 15-16cm. 

Swiss Meringue Buttercream:-

105g egg whites

142gsugar

 309g cold butter

5ml vanilla

* double boiled egg whites and sugar. Until sugar melted. Beat in high speed until stiff peak, add in cold butter one at a time and vanilla. Beat until buttercream is smooth and soft. 

* Get 150g buttercream add 45g melted dark chocolate cool, mix well and add 10g coco powder. That is the cake frosting. 

Yummilicous!