Hands up, if like me, you love the month of December!

This is my favourite month of the year, because there is Christmas. This means lots of food on the dining table, presents, fairy lights and the smell of fresh fir in the house.

I have always chosen to buy a real tree, which I get from Ikea. It is a magical feeling to wake up each morning, smelling the earthly aroma of the fir.

Also, what's Christmas without a log cake, so here's mine:

I even sneaked in blueberries for some crunch.



Recipe

Chocolate Sponge Cake
Recipe from Creative Culinaire. I won't share the recipe, as it is taught to the students in their baking class. You can easily find other recipes online, or try this sponge cake recipe here

Custard Filling (from 孟老師的美味蛋糕卷)
100g unsalted butter
2 egg yolks
40g caster sugar
20g plain flour
200g fresh milk
1/4 tsp vanilla essence

METHOD
Place the butter in a bowl and let it come to room temperature. Set aside.

In another bowl, beat the egg yolks and sugar till evenly mixed. Add in the flour.
Continue beating, and add in the milk. Add in the vanilla essence.

Using the double-boil method, place the bowl over a pot of boiling water.
Beat the mixture till you see streaks forming.
*It takes patience and arm strength to keep stirring the mixture. The mixture will bubble and thicken after a few mins. Continue beating, and only stop when you see the streaks forming.
Remove from heat. Cool the mixture over a bowl of iced water.

Beat the butter till soft and fluffy.
*As the butter is quite soft, I simply stirred with a wooden spoon.
Add butter to the cooled mixture. Mix well and you have custard.

Custard makes a good filling as it is smooth and creamy, with a hint of vanilla.

Ganache (adapted from Nigella Lawson)
100g dark chocolate - I used Callebaut 70%
142g icing sugar
127g unsalted butter, softened

METHOD
Melt the chocolate, over a pan of simmering water or the microwave.

Put the icing sugar in a processor and blitz to remove lumps.
Add the butter and melted chocolate. Pulse again to make a smooth icing.

If you don't have a food processor, you can also do this by hand.
Remember to sieve the sugar before mixing with the butter.

To assemble the log cake, cut two slits on the sponge at the edge that is nearer to you.
This makes it easier to roll the cake.
Spread custard over the chocolate sponge. Roll up the cake and let chill in the fridge for at least 60mins.

Remove cake from fridge. Cut off both ends at a gentle angle, and place them on the cake board to resemble a branch coming off a big log. Spread with ganache and use a fork to create the swirl lines.