Would you like a hot chocolate? Southeast Asians will tell you Milo please!Â
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.Â
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 Tanâ€™s recipe for a Milo Dinosaur Yule Log Cake!Â
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?Â
With Kenwoodâ€™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!
Chef Titanium XL KVL8300S 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 160Â°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.
Add the egg yolks and sugar into the mixer
Beat until ribbon stage as shown in picture
Sieve the cocoa and milo powder into the yolk mixture and fold them in. Set the mixture aside.
Sieve in the cocoa and milo powder to prevent lumps
Fold in the powders with a spatula
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.
Add egg whites and sugar to the mixer
Whisk until it forms stiff peak
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.
Add the meringue into the egg yolk mixture in batches and fold in gently
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.
Spread the batter out on the tin evenly
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.Â
Pour the hot cream over the chocolate
Mix well until all the chocolate has melted
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!
Whisk the frozen ganache until fluffy
For the filling of the yule log cake, whip the cream up until soft peak and set aside.
Whisk the cream until soft peak for the filling 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.Â
Sieve icing sugar over a second piece of baking paper
Carefully flip the top side of the cake onto the icing sugar and peel off the under layer of baking paper.
Flip the cake onto the icing sugar, top side down
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.
Spread the filling evenly over the cake
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.Â
Carefully lift the ends of the baking paper and press down on the cake to roll it
Continue this motion until the whole cake has rolled up
Cut off the ends of the roll at a diagonal angle with a knife. These will form the â€œbranchesâ€ of the log cake. Then wrap the roll up in baking paper and let it chill in the fridge for 15 minutes.
Diagonally cut off the ends of the cake to make branches later
Lastly, frost and decorate the cake.
Using a small knife, carefully cut some holes into the log where you want to place your â€œbranchesâ€ and fill the holes with the ganache frosting.
Cut out a hole to place the branches of the cake
Fill the holes with frosting
Place the cut end of the cake onto the filled hole and cover it with more frosting.
Cover the branches with frosting to help them stick to the cake
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.
Create bark-like texture on the cake by dragging a fork through the frosting
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!
Dust the log cake with milo powder
Dust the log cake with icing sugar
Decorate as you like and enjoy!
Get the recipe here!
Milo Dinosaur Yule Log Cake
Servings 6-7 people
Prep Time 1 hour
Cook Time 20 minutes
- 6 large eggs
- 90g caster sugar
- 50g caster sugar
- 10g milo powder
- 50g Cocoa powder
- 1 vanilla essence
- 200g whipping cream
- 200g chocolate
- 100g icing sugar
- 8tbsp milo powder
Preheat the oven to 160Â°C and line a Swiss roll tin with parchment, with excess parchment to hang over the ends and sides of the tin.
Separate the egg whites from the egg yolks into 2 bowls.
Whisk the egg yolks and 90g of sugar until fluffy and pale in colour or ribbon stage. Add the vanilla, then sieve in the cocoa and milo over the yolk mixture and fold them in.
In the second bowl, whisk the egg whites and 50g of sugar until stiff peak. Test for stiff peak by lifting the whisk from the whites and see if a peak forms.
Add in a few spoons of the whites into the yolk mixture and fold them in with gently to loosen the mixture without breaking it.
Next, add the remaining whites in three intervals, folding carefully to avoid losing the air.
Pour the batter onto the Swiss roll tin and bake in the oven for 20 minutes.
For the frosting, heat the cream and pour over the chocolate. Let the heat of the cream melt the chocolate for 2 minutes and mix well. Once cool, chill it in the freezer for 7 minutes then bring out to whisk until it is fluffy.
For the filling, whip the cream until soft peak and set aside.
Prepare a second piece of parchment and sieve icing sugar over it.
Let the cake cool a little before turning it out onto the second piece of parchment and icing sugar.
Trim the edges of the cake so that it is even and spread some of the whipped cream thinly over the sponge, going right out to the edge.
Roll the cake from the long side or length of the cake. Take care to get a tight roll from the beginning and roll up the whole cake. Press against the parchment, rather than the cake, for an easier roll.
Cut off the ends at a diagonal angle, wrap the cake in parchment and chill it in the fridge.
Create branches by cutting pieces off the log diagonally and placing the cut side onto the log as desired. Spread some frosting onto the cut end to hold the branches in place. You may leave the log as it is also.
Spread the frosting over the log, covering the cut-off ends as well as any branches. Create a wood texture by lightly dragging a fork through the frosting. Use the fork to draw wobbly circles, like tree rings, on each end of the log.
Dust the log generously with the milo powder, followed by light dusting of icing sugar.