Would you like a hot chocolate? Southeast Asians will tell you Milo please!
This beloved drink has been upgraded into many variations such as Milo Dinosaur and even Milo Godzilla. It has also been used in many other dessert recipes such as Milo cake, Milo brownies, Milo cupcakes, or even Milo dinosaur cake as 7-11 did for National day this year.
But for this Christmas in 2019, we want to take these local Milo dessert recipes up a notch and create one of the best log cakes in Singapore. Here, we give you home baker Stephanie Tan’s recipe for a Milo Dinosaur Yule Log Cake!
Local flavour cakes in Singapore are gaining popularity, so why not try a delicious local-flavoured log cake recipe this Christmas?
With Kenwood’s Chef XL Titanium Stand Mixer, baking new recipes has never been so easy. 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!
The stand mixer also comes with a Spotlight function which is a halo light so you can see the colour of your batter perfectly. Say good bye to failed, over beaten batters with this stand mixer!
Image source: Powerhouse.je
Here are the ingredients you will need: eggs, caster sugar, milo powder, cocoa powder, vanilla essence, whipping cream, chocolate, and icing sugar.
The first step to making the Milo Dinosaur Yule Log Cake is to prepare the cake batter.
Begin by preheating your oven to 160°C and lining a Swiss roll tin with baking paper. Ensure that there is enough paper to extend over the tin so that it is easier to lift the cake after baking.
Separate the egg whites from the egg yolks and add the egg yolks, sugar, and vanilla essence into the stand mixer. Beat until it is fluffy and pale yellow or until the ribbon stage.
Sieve the cocoa and milo powder into the yolk mixture and fold them in. Set the mixture aside.
In a second bowl, add the egg whites and sugar. Beat with a balloon whisk on high speed until stiff peak to form a meringue. #Tip: test for stiff peak by checking if a peak forms when you lift the whisk from the meringue.
Scoop some of the meringue into the egg yolk mixture and fold in gently to loosen it. Add the rest of the meringue in three intervals, folding carefully so as not to knock out too much air from the mixture.
Pour the batter onto the lined Swiss roll tin and spread it out evenly with the back of a spatula. Then, put it to bake for 20 minutes.
Next, prepare the ganache for the frosting of the yule log cake and the whipped cream filling.
In a mixing bowl, add the chocolate and pour hot cream over it. Let it sit for about two minutes so the heat of the cream will melt the chocolate then give it a good mix.
Once mixed, let the ganache cool down in the freezer for seven minutes before bringing it out to whisk in the stand mixer. Whisk until fluffy and set it aside. #Tip: This method of whisking the ganache will prevents it from melting in room temperature so you can transport your cake with ease!
For the filling of the yule log cake, whip the cream up until soft peak and set aside.
Once the cake is done, remove it from the oven and let it cool down until it is cool enough to touch.
Prepare a second piece of baking paper and sieve icing sugar over it.
Carefully flip the top side of the cake onto the icing sugar and peel off the under layer of baking paper.
Top the cake with whipped cream and spread it generously all over the cake with an off-set spatula.
Next, roll the cake up.
To roll the cake, carefully lift the ends of the baking paper nearest to you and press the cake down so that it folds in onto itself. Repeat the motion and tuck the cake in tightly.
Cut off the ends of the roll at a diagonal angle with a knife. These will form the “branches” of the log cake. Then wrap the roll up in baking paper and let it chill in the fridge for 15 minutes.
Lastly, frost and decorate the cake.
Using a small knife, carefully cut some holes into the log where you want to place your “branches” and fill the holes with the ganache frosting.
Place the cut end of the cake onto the filled hole and cover it with more frosting.
Keep frosting the cake until it is completely covered. Ensure that the frosting is smooth and even. Lightly drag a fork on through the frosting to creating a wood texture effect on the cake.
You can also use some of the leftover filling to draw spirals on the ends of the cake!
Dust the log cake with milo powder followed by icing sugar and decorate it as you like with Christmas decorations! Your Milo Dinosaur Yule Log Cake is done!
Get the recipe here!