Black forest/White Yule Log Cake- Eggless

Chef Rupa, January 9, 2017

Black Forest white yule log cake

Black Forest white yule log cake

Delicious melt-in-your mouth black forest cake, moist and creamy  with all the flavors of a traditional black forest cake in a new and improved package :) The Swiss roll or Yule log cake shape makes it interesting and different from the regular black forest cake. Bonus Bonus Bonus!! It is eggless. I have found an amazing egg replacer (EnerG-egg replacer) that i use in place of eggs for all my cake recipes and  it has so far worked out great -touchwood! Well what are you waiting for? Gather up the ingredients and hit the kitchen and start baking!

Black forest/White Yule Log Cake- Eggless
All the flavors of a yummy blackforest cake in a pretty log shape made like a swiss roll. A twist in look but the same great flavors!
Servings Prep Time
10 pieces 25 mins
Cook Time
30 mins
Servings Prep Time
10 pieces 25 mins
Cook Time
30 mins
Black forest/White Yule Log Cake- Eggless
All the flavors of a yummy blackforest cake in a pretty log shape made like a swiss roll. A twist in look but the same great flavors!
Servings Prep Time
10 pieces 25 mins
Cook Time
30 mins
Servings Prep Time
10 pieces 25 mins
Cook Time
30 mins
Ingredients
Whipped Cream
Cake
Servings: pieces
Instructions
Whipped Cream
  1. Delicious Eggless Black forest Roll Cake
  2. Cool the bowl of an electric mixer and whisk attachement in the freezer for 5-10mins. Whip the cream in the bowl of an electric mixer that has been fitted with the whisk attachment at medium speed. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Use/ serve cold
Cake
  1. Heat oven to 375°F. Line 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil; generously grease foil. Sprinkle wax paper with 1/4 cup powdered sugar. Keep a moist towel ready under the wax paper.
  2. Beat EnerG egg replacer in large kitchen aid electric bowl ; gradually add 1/2 cup granulated sugar continue beating . Add vanilla and continue beating at medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes
  3. Stir together flour, cocoa, baking powder, baking soda and salt; add to egg replacer mixture alternately with water, beating on low speed just until batter is smooth. Spread batter evenly in prepared pan.
  4. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; cut edges and invert onto prepared wax paper/towel.
  5. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
  6. Carefully unroll cake; remove towel. Gently spread whipped cream, sprinkle grated chocolate and sprinkle the chopped cherries
  7. Reroll cake.
  8. Spread whipped cream on top and draw lines on it with a fork to make it look like a log.
  9. Sprinkle with more grated chocolate and garnish with whole cherries and chocolate pieces.
  10. Refrigerate atleast 30 mins hours. Cut slices and serve cold.
Recipe Notes

You can spray with the  cherry syrup. This is an optional step depending on your preferences. If you are ok using liquor you can spray it with a few spoons of cherry liquor (kirsch) too. Just adding whipped cream and refrigerating softens the cake. So take care not to over moisten it lest it falls apart.

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