Christmas Log Cake

I mentioned in one of my previous post that I will be baking the Christmas log cake. In fact, for two years now, I have been baking quite a few durian log cakes. I can see that WF is getting kinda sick eating them. That's why I only made durian swiss roll once a year.

Last year, I did the traditional swiss roll type. Durian mousse spread on the sponge and then rolled up. Comments was, the durian was good but can be more! Ok, point taken.


So this year, I decided to do it differently where the core is filled with durian mousse and only a layer of sponge covering it (see picture). Just like the Goodwood Park Hotel's durian roll. It took me some time to figure out how to make the core. I bought the Goodwood's durian roll to try (in June), searched for a cylindrical mould, consulted a few recipes to see how to make mousse into a shape and improvished here and there. I was so nervous when unmoulding that first durian mousse. Luckily it did turn out fine.

Fyi, the durian flesh are real D24 durian flesh.

Other than the "improved version" of my durian log cake, I also tried out mango log cake which turned out to be pretty good too. Its a new change from eating the heavy-tasting durian log. I was inspired by Stefanie. She told me last year during our Chrismas gathering that she love durian cakes and mango cakes. So I promised her that I will go and figure out how to make it. So here it is! Hey, Stef, I remember!

Probably, I'll do a strawberry log cake next year?