Billot Log Cake is impressed by the well-known Vachon snack cake & is ideal for Canada Day. It’s a sponge cake roll with buttercream raspberries & coconut.
Billot Log Cake a.ok.a. Raspberry Buttercream Log
With the Canada Day weekend only a few days away I made a decision to create a dessert for our nation’s 146th birthday. It’s based mostly but once more on one other standard snack cake from my childhood, Vachon’s Billot Log cake.
A Billot Log is mini sponge roll cake crammed with raspberry jelly and candy frosting and rolled in coconut. We’ve beforehand featured one other Vachon impressed cake in our Jos Louis Cake.
Billot Log Cake a.ok.a. Raspberry Buttercream Log
The crimson and white coloring of the little treats is reflective of the Canadian flag. So with some candy recent raspberries within the fridge I made a decision to take inspiration from it and create a homage to the Billot Log cake.
Positive reduce dried (desiccated) unsweetened coconut is the kind I take advantage of on this recipe however you need to use sweetened if that’s what you’ve got readily available.
I made it specifically for my son Noah who completely loves raspberries and particularly requested for a cake with a number of frosting. He thought this cake was the very best factor ever.
Recent raspberries must be used on this recipe. Frozen will soften into the frosting as they thaw & make it runny.
I do know he’ll be asking for it once more and I wouldn’t be stunned if it makes one other look as his birthday cake later this summer time.
For these of you unfamiliar with the Billot Log, I believed this YouTube “un-boxing” of the snack cake was fairly amusing. Completely happy Canada Day!
Beforehand revealed June 2013. Up to date June 2020.
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Prep Time:
40 minutes
Cook dinner Time:
20 minutes
Complete Time:
1 hour
Billot Log Cake is impressed by the well-known Vachon snack cake & is ideal for Canada Day. It is a sponge cake roll with buttercream raspberries & coconut.
Substances
For the Sponge Cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated, room temperature
- 1/4 tsp cream of tartar
- 1 cup sugar, separated in 2 parts of 1/2 cup every.
- 1 1/2 tsp vanilla extract
For the Vanilla Buttercream Frosting
- 4 cups icing sugar (powdered sugar)
- 1 cup butter
- Roughly 2 tbsp milk
- 1 tsp vanilla extract
Additionally, you will want
- 1 1/2 cups recent raspberries
- 3/4 cup raspberry jam or jelly
- 2 tbsp water
- 3/4 cup unsweetened or sweetened dried coconut
Directions
To arrange the Sponge Cake
Line the underside of a 12 x 18 inch jelly roll pan or ridged cookie sheet with parchment paper reduce to it is actual measurement. Do NOT grease the pan. Preheat oven to 300 levels F.
Sift collectively the flour and baking soda and put aside.
Beat egg whites and cream of tartar till foamy.
Add 1/2 cup sugar step by step till egg whites come to delicate peaks. Put aside in one other bowl.
Beat the egg yolks and 1/2 cup sugar till foamy and thickened.
Fold crushed egg yolks into the crushed egg whites together with the vanilla for just a few turns.
Slowly and step by step folding within the flour and baking powder combination very gently BY HAND utilizing a rubber spatula till simply integrated into the whipped egg white combination. I combine within the dry substances in 3 equal parts. Don’t over combine, you simply need the flour to be integrated; over mixing will deflate the egg whites and end in a tricky textured last product.
Unfold the batter evenly into the ready pan and bake for 20-25 minutes till the middle springs again when touched.
Cool within the pan for about quarter-hour.
Run a pointy knife across the fringe of the pan to launch the cake.
Cowl the highest of the cake with one other sheet of parchment paper and invert onto the counter high.
Starting on the shortest aspect, loosely roll the cake up between the 2 sheets of paper, letting it relaxation with the sting seam on the underside.
Let it cool fully. This system will enable the cake to be extra simply rolled later with out cracking when the filling is added.
To arrange the Vanilla Buttercream Frosting
Within the bowl of an electrical mixer mix collectively the icing sugar and till the butter is nicely integrated however the combination remains to be a bit crumbly.
Add the milk and vanilla extract.
Add the milk a little bit at a time till the frosting is mild, fluffy and easy. I prefer to beat the frosting for an extra 5 minutes as soon as I get the consistency appropriate so as to beat in additional air and make it lighter and creamier.
To assemble the cake.
Unroll the sponge cake and take away the highest parchment paper. Unfold the frosting evenly over the cake. Sprinkle the floor of the frosting evenly with the raspberries.
Beginning at a brief aspect of the cake, start to roll the cake up, eradicating the underside parchment paper as you go. The parchment paper is a good assist in rolling the cake.Let the cake relaxation on a serving plate with the seam aspect down.
Combine collectively the raspberry jam and water. Warmth the jelly and water within the microwave or in a small pot on the range till it’s easy and evenly blended.
Brush the heated jelly all around the floor of the cake roll.
Lastly sprinkle the whole floor of the cake roll with
Chill the cake within the fridge for a few hours earlier than serving. I prefer to make this cake the day earlier than to offer time for the raspberries to meld with the sugar within the frosting making it even higher.
Vitamin Info
Yield
16
Serving Dimension
1
Quantity Per Serving
Energy 389Complete Fats 16gSaturated Fats 10gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 100mgSodium 157mgCarbohydrates 59gFiber 2gSugar 48gProtein 4g
The dietary info supplied is robotically calculated by third occasion software program and is supposed as a tenet solely. Actual accuracy isn’t assured. For recipes the place all substances might not be used totally, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will doubtless be considerably decrease than indicated.
