Unmoulding
A small but essential step to make your task easier: don't forget to butter your parchment paper so that your sponge cake can be easily removed from the mould.
Rolling the log
To prevent the log from cracking when you roll it, prepare a slightly damp cloth slightly larger than your sponge cake, and place parchment paper on top. Once out of the oven, place your sponge cake on the parchment paper and remove the parchment paper used for baking. Roll the sponge with the damp cloth and the new parchment paper, then leave to cool. You can then carefully unroll your sponge to add your filling.
If you're rolling your sponge when it's cooled, line it up with your presentation plate. On the last turn, the log will end up directly on the plate... saving you unnecessary handling.
Add texture
If you're not planning to glaze your sponge cake. On a piece of parchment paper, add granulated sugar. Place the sponge on the paper and roll up immediately, or leave to cool. The sugar will add a crunchy texture to your log.
Topping
Your filling inside the sponge should be spread as evenly as possible, to make rolling easier and optimize the appearance of your log.
Take care that your filling is not too liquid, that it doesn't soak the cake or melt.
Flavor preservation
If you opt for a log mold, you can multiply the flavors! Simply place the mold in the freezer between each layer of ganache, so that it hardens and doesn't mix with the others.
Our selection of Yule log moulds
Here's a selection of Yule log moulds you might like! :
- https://www.laguildeculinaire.com/products/kit-moule-buche-3d
- https://www.laguildeculinaire.com/products/kit-moule-semi-rigide-buche-matelassee
- https://www.laguildeculinaire.com/products/moule-buche-3d-starlight
- https://www.laguildeculinaire.com/products/moule-buche-montagne-reutilisable
- https://www.laguildeculinaire.com/products/moule-silicone-meringa-silicone-mold-meringa?variant=24163591290961
