FEATURED PRODUCT

Icing Sugar-

For decorating cakes and desserts

500g

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Log Cake

prep TIME
SERVING size

2 hours

8 servings

INGREDIENTS

Sponge
1 tbsp butter, room temperature for greasing
120g SIS Caster Sugar
67g plain flour
35g cocoa powder
¼ tsp salt
4 eggs, separate yolks and whites
1 tsp vanilla extract

Filling
25g SIS Icing Sugar
240ml heavy cream
1 tbsp sour cream

Chocolate Ganache
240ml heavy cream
226g dark chocolate chips or bars, chopped

METHODS
  1. Preheat the oven to 160°C.
  2. Grease the baking tray 9x13” with butter and line with baking paper. Grease another layer of butter.
  3. Prepare the Chocolate Sponge Cake. Set aside.
  4. Whisk the egg yolks with an electric mixer, add vanilla extract and 60g of SIS Caster Sugar on medium-high speed, until the mixture turns pale yellow. Sift flour, cocoa powder, and salt into the egg yolks mixture and gently fold to combine. Set aside.
  5. Rinse the electric mixer and wipe it completely dry. Prepare another mixing bowl with egg whites and 30g of SIS Icing Sugar.
  6. Whisk at medium-high speed and add and until peaks are formed.
  7. Gently fold the egg yolk mixture into the egg white mixture using a spatula until incorporated.
  8. Pour the batter into the baking tin and bake in the oven for 8-10 minutes. Take out the cake and set it aside to cool.
  9. Prepare the filling. Whip the heavy cream, sour cream and SIS Icing Sugar with an electric mixer until it forms stiff peaks.
  10. Spread the filling over the cake, except 2 inches on the shorter sides.
  11. Roll the cake from the short end, peeling off the lined baking paper as you go. Place the cake seam side down on the baking tray with wire rack, for the chocolate ganache later.
  12. Prepare the Chocolate Ganache. Place heavy cream in a saucepan and bring it to boil. Take off the heat and add dark chocolate and let it cool for 5 minutes.
  13. Stir the chocolate and cream and let it cool for another 10 minutes.
  14. Pour the chocolate ganache over the cake and wait for another 5 minutes before running a fork along the cake to create a tree bark texture.
  15. Place the cake on a serving dish and add your own decoration. Chill in the fridge at least 2 hours before serving.

See More Recipes

Try a few more of our favourite savoury recipes below.

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