Festive Log Cake

Festive Log Cake

This classic festive log cake gets a local twist with its delicious caramel and peppermint crisp filling. Finished with a dusting of icing sugar and a touch of gold, it truly captures the festive spirit.

Serves 8

1 to 2 ½ hrs

For the sponge cake

190ml	Flour
60ml	Cocoa powder
5ml	Baking powder
	A pinch of salt
4	Eggs (separated and at room temperature)
190ml	Sugar
60ml	Vegetable oil
60ml	Milk
5ml	Vanilla essence
125ml	Caster sugar (for dusting the tea towel)

For the filling

250ml	Whipped cream
180g	Caramel (softened)
100g	Peppermint crisps bars (crushed)

To garnish

For dusting	Icing sugar
Optional	Edible gold leaf
Optional	Edible gold dust

Edible gold dust

1	Preheat the oven to 170°C.
2	Lightly grease a flat baking tray with melted butter and line it with baking paper.
3	Sift the flour, cocoa powder, baking powder, and salt together. Set aside. In a glass bowl, whisk the egg whites with 2 tablespoons of sugar until medium peaks form. Set aside.
4	In another bowl, whisk the egg yolks with the remaining sugar for 1 – 2 minutes. Add the oil, milk, and vanilla, and beat for another 2 minutes.
5	Whisk the flour mixture and half of the egg whites into the yolk mixture. Gently fold in the remaining egg whites.
6	Spread the batter evenly onto the prepared baking tray.
7	Bake for 12 – 14 minutes, or until the cake springs back when touched.
8	While the cake bakes, prepare a clean kitchen towel by dusting it evenly with caster sugar. Once the cake is out of the oven, run a knife along the edges, invert it onto the towel, peel off the baking paper, and gently roll the cake into a log. Let it cool completely in this shape for 1 – 2 hours.

Filling

1	Whisk the cream in a bowl until soft peaks form.
2	Add the softened caramel and continue whisking until stiff.
3	Fold in the crushed peppermint chocolate.
4	Carefully unroll the cooled cake and spread the peppermint cream evenly on top.
5	Gently roll the cake back (without the towel) and place it on your serving platter.

Garnish

1	Dust the cake with icing sugar, gold dust, or gold leaf, and serve.