Portland yule log

It must seem I have forgotten about this blog. Truly, I've been thinking about posting ever since Thanksgiving passed us by but it was impossible since work was SO busy up to the day we left for Portland, OR.

Brandon and I were missing home big time and we couldn't wait to get there - minus the 12 hours of flying and waiting at airports. Finally we got there and the first thing I did when I got home was hold dear ole muffy. She's so old, her legs are so skinny and I can feel her ribs. She did not want to be near me till the day before I left. Mom says it's because I left her for Brandon. She is a cutie.We stayed at my parents house for 3 nights I believe ( can't quite remember) but here we are christmas eve. We have our christmas dinner on christmas eve which works out quite nice since Brandons family has it on Christmas Day.
From Left to Right: My sister Tiff, my stepdad Jack, my momma, me (sportin Navy gear) and Brandon. As you can tell I was going for comfort. You have to have sweat pants to eat - alot.

The last day we were there, my family and I went to Vertible Quandry downtown for our traditional breakfast. For the first time in 2 years or more, I didn't order oatmeal. I ordered a spinach, mushroom and caramelized onion fritatta.

Brandon and I getting ready to leave for New Years Eve Dinner. I hardly wear my glasses but I was so tired from the plane rides that I couldn't face putting in my contacts.

Finally, I know the Daring Bakers probably think I totally forgot about the Yule Log but I didn't I swear!!!! I made it New Years Eve but while on vacation it is hard to have time to post. So my apologies and I promise I will do better. I am not sure why this happened but my mushrooms would not stand up on the stems, maybe I made the tops too big, so that didn't work well as you can see they lumped together into one big mass. My buttercream was runny and though I chilled it in the fridge and whipped it again, I have to conclude that it could only be due to the fact that I used olive oil spread instead of butter for the buttercream. I knew that it would probably happen but once in the fridge it hardened up quite well on the log. Honestly, I liked the buttercream more than I enjoyed the cake.

Yule Log

Plain Genoise:
3 large eggs
3 large egg yolks
pinch of salt
3/4cup of sugar
1/2cup cake flour - spoon flour into dry-measure cup and level off
1/4 cup cornstarch
One 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
1.Set a rack in the middle of the oven and preheat to 400 degrees F.
2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).
4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.
5.While the eggs are whipping, stir together the flour and cornstarch.
6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7.Scrape the batter into the prepared pan and smooth the top.
8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9.While the cake is baking, begin making the buttercream.
10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Chocolate Buttercream:
4 large egg whites
1 cup granulated sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
1/4 C melted chocolate
2 tablespoons rum or brandy
1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. 2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth, add melted chocolate and rum.

Filling and frosting the log:
1.Run a sharp knife around the edges of the genoise to loosen it from the pan.
2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.
3.Carefully invert your genoise onto a fresh piece of parchment paper.
4.Spread with half the coffee buttercream (or whatever filling you’re using).
5.Use the parchment paper to help you roll the cake into a tight cylinder.
6.Transfer back to the baking sheet and refrigerate for several hours.
7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
8.Position the larger cut piece on each log about 2/3 across the top.
9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.
10.Streak the buttercream with a fork or decorating comb to resemble bark.
11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.