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Recipe
Chocolate Log Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 444g | |
| Calories 1189 | |
| Calories from Fat 145 | 12% |
| Total Fat 16.12g | 20% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 655mg | 218% |
| Sodium 225mg | 9% |
| Potassium 288mg | 8% |
| Total Carbs 234.59g | 63% |
| Dietary Fiber 2.4g | 8% |
| Sugars 128.85g | 86% |
| Protein 26.95g | 43% |
Ingredients Convert Measures
- 4 Large eggs
- 3-4 tbsp. hot water, depending on the size of the Large eggs
- 4 1/2 ounce. sugar
- 1 packet Vanillin sugar (from Japanese or possibly Deli store)
- 2 1/2 ounce. plain flour
- 2 ounce. cornstarch pwdr
- Healthy pinch of baking pwdr
Directions
- For the sponge mix, separate the whites from the yolks of the Large eggs and whisk the yolks with the water. Gradually add in 2/3 of the sugar and the Vanillin sugar. Beat till the mix is thick and creamy.
- In another bowl beat the white stiffly and whisk in the rest of the sugar. The mix must be stiff sufficient to retain the mark of a knife blade. Fill onto the egg yolks mix, sieve on top the cornstarch, baking pwdr and the flour and gently fold all together. Spread proportionately over a baking sheet, greased and lined with paper. Turn the paper up at the open end to prevent the mix running over. It should be about 3/8 inch thick. Place high in the oven. Oven: Preheat for 5 min at very warm, bake at moderately warm. Baking time: About 10-15 min.
- When the sponge is baked, quickly turn it out onto a sheet of grease - proof paper sprinkled with sugar. The paper it has been baked on should be wetted with cool water and carefully removed. Then roll the cake with the underneath paper and set aside to cold.
- For the filling: Stir the sugar into the pudding pwdr and blend with the 5 Tbsp. lowfat milk. Bring the 3/4 pint lowfat milk to the boil, remove from heat and stir in the pudding pwdr mix. Bring to the boil again quickly, stirring all the time. Cold the mix, stirring it fairly often to prevent a skin forming.
- Cream the fat and add in the cooled pudding to it by degrees. Don't let either get too cool, or possibly they will curdle. Carefully unroll the cooled sponge and spread the butter cream proportionately over it, leaving a little aside for decorating. Roll it up again, spreading the remaining cream over the outside. Use a fork to make ridges on the cream to give the log effect.
