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!
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!
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.
Sieve in the salt and flour then beat until fully combined.
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.
Continue to beat the meringue until it reaches stiff peak.
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 the Chendol to the batter and carefully 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.
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!
Next step is to prepare the frosting.
Add butter, cream cheese, and sieve icing sugar to a mixing bowl and beat.
Gradually add in the whipping cream and beat at high speed until 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!
Add some frosting to the cake and spread it out evenly.
Alternatively add red beans and atapchi onto the frosting and spread them out with the back of a spoon.
Carefully roll the cake up tightly then wrap it with the baking sheet and let it 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.
Decorate the cake with Christmas décor and your Chendol Log Cake is done!
Get the recipe here!