01 02 03 Gheza-e-shiriin: Bûche de Noël - Baking Partner Challenge 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Bûche de Noël - Baking Partner Challenge

December  is always too challenging for me.  Schedules are tight , deadlines are to be met. And every one  wants their work to be completed first. I just see around me a pile of uncompleted work.   And yes I am one of them who is running too much behind schedules.

I have made this log in a real hurry. To be frank , I didn't want to miss the BP challenge this time. In short, I like this group and if you are one of them who loves to experiment baking stuff than this is one group to join. This time we had 3 recipe  suggested by Tanushree of Ma Niche.
 I opted for the simplest one. Remember tight schedules. I have chosen William Sonoma but while discussing on  our FB page , many had faced the difficulty in texture of the cake. So I have gone with my never fail swis roll recipe. Rest of it, I have followed omitting the  Rum but with half measurements.


For the Roll:
3 eggs separated
90 gm Flour
90 gm Powdered sugar
1 tsp BP
1  tsp vanilla
1 tsp warm water

Kitchen towel
4 tbsp of icing sugar or powder sugar

For the Syrup

1/4 cup water
1/4 cup granulated sugar

For the Frosting

5 oz. bittersweet chocolate, finely chopped
1  cup heavy cream
1 tsp. vanilla extract
Pinch of salt


Bake the roll:

  1. Line the tray with butter paper
  2.  Sift  baking powder & flour
  3. Beat egg white to form stiff peaks. 
  4. Add yolk & beat. Now add sugar.
  5.  Fold in sifted  baking powder ,flour & essence. 
  6. Now add warm water.
  7.  Pour the batter on the lined try.
  8. Bake at 180 degrees for 15 20 min or till done.
  9. Lay the kitchen towel. Sprinkle sugar on it.
  10. Invert the roll from the oven when done and remove the parchment paper. 
  11. Roll to form a log.
  12. Keep aside to cool.

Make the syrup

  1. Combine sugar & water.
  2. Heat to make a syrup.
Make the Frosting
  1. Prepare the double boiler. 
  2. Combine the chocolate and cream 
  3. Set the pan over it. Remember it should not touch simmering water in the bottom pan 
  4. Whisk until well blended. 
  5. Keep aside to cool
  1. Unroll the cake & brush liberally with the sugar syrup.
  2. Spread the thin layer of frosting and roll again.
  3. Frost the top and sides of the roll with the remaining frosting, using long, rough strokes.
  4. Garnish with strawberry & njoy. 

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