You asked for it and we delivered!
We know how much you love Christmas log cakes in Singapore. So in November, we put up a poll on our Facebook page asking you to choose between Chendol and Orh Nee to see which Singaporean local flavour log cake you would prefer. And Chendol was the winner!
Many bakeries and hotels have their own version of the Chendol Yule Log Cake, however there are no recipes available online. Hence, we have tasked home cook Shartini of Shartinisfoodjournal to create a yule log cake recipe from scratch. Now, you can recreate your very own Christmas Chendol Log Cake from home!
Chendol Log Cake
Yule log cakes or Buche de Noels are renown for their light and fluffy texture which is achieved by whisking the meringue to the optimal consistency, in this case stiff peak, to incorporate air into the batter.
With Kenwood’s Chef XL Titanium Stand Mixer, whisking and beating is made easier for us. This stand mixer unique fold function which mixes ingredients carefully without overbeating and variable speeds you can adjust for the ultimate control.
Also, with the Spotlight function, a halo light that illuminates the batter perfectly, you’ll know just when to stop! Complete with high quality large steel bowls and tools, you can make at least three of this log cake recipe at one go without compromising the quality!
Chef Titanium XL KVL8300S Stand Mixer
Here are the ingredients you will need: eggs, cooking oil, milk, plain flour, salt, Pandan paste, Chendol, cream of tartar, sugar, butter, cream cheese, icing sugar, whipping cream, gula melaka syrup, red beans, and atapchi.
The first step which is to prepare and bake the Pandan sponge cake.
Preheat your oven to 180°C and line a baking tray with parchment paper.
Begin with preparing the egg yolk mixture. To a mixing bowl, add the egg yolks, whole egg, cooking oil, milk mixed with Pandan paste. Beat until combined.
Add egg yolks, whole egg, cooking oil, milk mixed with Pandan paste into a mixing bowl
Beat until well mixed
Sieve in the salt and flour then beat until fully combined.
Sieve in the salt and flour
Beat until well incorporated
Now prepare the meringue. In a clean mixing bowl, add the egg whites and cream of tartar. Beat on high speed until frothy then add in the sugar in three batches.
Add the egg whites and cream of tartar into the mixing bowl
Gradually add the sugar in three batches
Continue to beat the meringue until it reaches stiff peak.
Beat until stiff peak forms
Scoop 1/3 of the meringue into the egg yolk mixture and fold in gently. Repeat this twice until all the meringue is folded in. #Tip: be careful not to over fold the mixture or the cake will deflate after baking!
Add 1/3 of the meringue to the egg yolk mixture and fold in
Gently fold in all of the meringue
Add the Chendol to the batter and carefully fold it in.
Add in the Chendol and fold it in
Pour the batter onto the lined baking tray and spread it out evenly with the spatula. Bake for 15 minutes or until the cake tester comes out clean.
Pour and spread the batter onto a swiss roll tin evenly
Once the cake is baked, remove it from the tray and transfer to a clean baking sheet with the brown side up. Loosely roll up the cake with the baking sheet while still warm then let it chill in the fridge for 20 minutes. #Tip: this helps give the cake a memory of being rolled up for easier rolling later!
Roll the warm cake brown side up with baking paper
Next step is to prepare the frosting.
Add butter, cream cheese, and sieve icing sugar to a mixing bowl and beat.
Add the butter, cream cheese, and icing sugar to mixing bowl
Gradually add in the whipping cream and beat at high speed until light and fluffy.
Add in the whipping cream gradually while whipping
Beat until the frosting is light and fluffy
Next, assemble the log cake.
Unravel the cake and liberally spread the Gula Melaka syrup over the cake. #Tip: this keeps the cake moist and gives it more of that iconic Chendol flavour so don’t be afraid to add more!
Spread the gula melaka syrup over the cake
Add some frosting to the cake and spread it out evenly.
Add some frosting
Spread it out evenly over the cake
Alternatively add red beans and atapchi onto the frosting and spread them out with the back of a spoon.
Add red beans and atapchi onto the frosting
Spread them out with the back of the spoon
Carefully roll the cake up tightly then wrap it with the baking sheet and let it chill in the fridge for 20 minutes.
Roll the cake up carefully but tightly
Wrap it up and chill in the fridge for 20 minutes
Lastly, cover the entire log cake with frosting and let it chill for another 20 minutes. #Tip: when frosting, spread with long even strokes for a nicer texture.
Frost the cake with long strokes
Cover the ends with frosting too
Decorate the cake with Christmas décor and your Chendol Log Cake is done!
Decorate the cake with Christmas cake toppers
Your Chendol Log Cake is ready!
Get the recipe here!
- 90 g egg yolks
- 1 medium egg whole
- 32 g cooking oil
- 36 g milk
- 87 g plain flour sieved
- pinch of salt
- 1/2 tsp pandan paste
- 100 g chendol
- 153 g egg whites
- 2 g cream of tartar
- 90 g fine granulated sugar
- 180 g unsalted butter
- 180 g cream chesse
- 180 g icing sugar
- 75 g whipping cream
- 50 g gula melaka syrup
- 80 g red beans
- 100 g atapchi
- Preheat oven at 180°C and line a baking tray with parchment paper. Set aside.
- Add the Pandan paste to the milk and stir to mix well
- Into a mixing bowl, add in the egg yolk, whole egg, cooking oil, and milk with Pandan paste and beat until combined. Add in the salt and flour, beat it until fully combined then set aside.
- In a clean mixing bowl, add in egg white and cream of tartar. Beat on high speed and add sugar in 3 batches. Continue to beat until stiff peak.
- Gently fold the meringue into the egg yolk mixture in 3 batches, using ⅓ of the meringue at a time until combined. #Tip: be careful not to over fold the mixture or the cake deflate later!
- Add and fold in the Chendol until evenly mixed.
- Pour the batter into the lined baking tray. Bake for 15 mins or until the cake tester comes out clean.
- Carefully flip the cake onto a baking sheet and roll it up loosely. Let the rolled cake chill in the fridge for 20 minutes.
- Beat butter and cream cheese until fully incorporated.
- Sieve icing sugar in to avoid lumps and mix.
- Add in whipping cream gradually and beat at high speed until light and fluffy.
- Unravel the cake, spread the gula melaka syrup over it. #Tip: this keeps the cake moist and gives it more flavour!
- Spread some frosting on the cake and evenly scatter red beans and atapchi then carefully roll it up again into a log.
- Spread the rest of the frosting over the log and use the spatula to create straight lines.
- Let the cake freeze in the freezer for 10 minutes, then decorate the cake as you like and serve!
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