Starlight Log
““A sweet Starlight Celebration dessert popular in Gridania. This cylindrical cake is formed to resemble one of the Black Shroud’s many sacred trees.””
- Prep time: 1 hour
- Cook time: 15 minutes
- Cooling time: 3 hours
- Yields 1 log cake measuring 10" or 25 cm long
Roasted chestnuts
|
US |
Ingredients |
Metric |
|
1 pound |
whole raw chestnuts |
454 g |
- Using a serrated knife, carefully cut through each chestnut shell.
- Preheat the oven to 425°F/220°C.
- Place the chestnuts in a small pot, cover them with water and bring them to a boil.
- Strain the chestnuts, lay them on a baking sheet and bake them for 15 minutes.
- Transfer the roasted chestnuts to a bowl, cover it with a kitchen towel and let them sit for 15 minutes.
- Peel the chestnuts and discard the shells.
Maple cinnamon buttercream frosting
|
US |
Ingredients |
Metric |
|
5 |
egg whites |
5 |
|
1 ¼ cups |
maple syrup |
395 mL |
|
¼ tsp |
kosher salt |
1.5 g |
|
1 tsp |
cinnamon |
2.6 g |
|
1 ½ cups |
unsalted butter, softened and cut into 2 tbsp/30 g chunks |
340 g |
- In a large bowl of a standing mixer, begin whipping the egg whites on medium speed. Alternatively, use a hand mixer.
- In a medium pot fitted with a candy thermometer, bring the maple syrup to a boil over high heat, about 5 minutes.
- Reduce the heat to medium and continue cooking the syrup until it reaches 240°F/116°C, about 8 minutes.
- Set the mixer to medium-high speed and add the syrup to the egg whites by carefully pouring the syrup down the inside of the bowl.
- Continue whipping the eggs until they cool to 90°F/32°C, about 4 minutes.
- Add the salt and the cinnamon.
- Add the butter one chunk at a time leaving a few seconds between each one until all the butter is incorporated.
- Turn off the mixer and cover the frosting with plastic wrap and store at room temperature 67°F/21°C.
- When you’re ready to frost the cake, whip the frosting again for 3 minutes.
Chiffon cake with maple chestnut filling
|
US |
Ingredients |
Metric |
|
5 |
eggs, separated |
5 |
|
2/3 cup |
granulated sugar, divided |
130 g |
|
¼ cup |
milk |
65 mL |
|
1 tbsp |
rum (optional) |
15 mL |
|
¾ cup |
roasted chestnuts, chopped |
90 g |
|
¼ cup |
vegetable oil |
65 mL |
|
1 tsp |
kosher salt |
6 g |
|
2/3 cup |
cake flour |
100 g |
|
¼ tsp |
baking powder |
1 g |
- Line a rimmed baking pan with parchment paper ensuring all edges are covered. Pan size should be approximately 15x10 inches or 40x25 cm.
- In a large bowl, begin whipping the egg whites with a hand or stand mixer on medium-high speed. After 1 minute, begin adding ½ cup/100 g of sugar in small amounts until stiff peaks form, about 4 additional minutes.
- In another large bowl, whisk together the egg yolks with the remaining sugar, milk, rum, oil and salt.
- Sift the flour and the baking powder directly into the chestnut mixture and whisk until they are fully incorporated.
- Gently fold a large dollop of the egg whites into the chestnut mixture.
- Gently fold in the remaining egg whites.
- Preheat the oven to 340°F/170°C.
- Pour the cake batter into the prepared pan and spread it out evenly.
- Bake the cake for 15 minutes and rotate the pan halfway through the cooking time.
- Remove the cake from the pan and let it cool completely. Remove and discard the parchment paper.
- Starting 1”/2.5 cm away from the short edge of the cake, cut diagonally towards the bottom to create a beveled edge. Trim any hard edges.
- Spoon half of the frosting into another bowl and stir in the chopped chestnuts.
- Spread the frosting and chestnuts in an even layer over the entire cake.
- Cover the work surface with plastic and carefully roll the cake towards the beveled edge.
- Cover the roll with plastic wrap and refrigerate it for 2 hours.
- Carefully cut a 2”/5 cm slice from one end and stick it to the top of the log using frosting.
- Cover the remaining cake with frosting creating an irregular bark texture.
- Garnish with two whole chestnuts and a sprig of holly.
This recipe was created by adapting from:
How to Roast and Peel Chestnuts by Tori Avey
