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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Cappuccino Pancakes – Fluffy Pancakes with a Hint of Coffee Flavor

 

Cappuccino Pancakes – Fluffy Pancakes with a Hint of Coffee Flavor

Ingredients:

  • For the pancakes:

    • 1 ½ cups all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 tablespoon instant coffee granules
    • 1 cup milk (or your preferred non-dairy milk)
    • 2 large eggs
    • 3 tablespoons melted butter or vegetable oil
    • 1 teaspoon vanilla extract

  • For the cappuccino cream topping:

    • 1 cup heavy whipping cream
    • 1 tablespoon instant coffee granules
    • 2 tablespoons powdered sugar
    • Cocoa powder (for dusting, optional)







Instructions:


  1. Make the Pancakes:

    • In a large bowl, whisk together flour, sugar, baking powder, salt, and instant coffee granules.
    • In another bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
    • Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don't overmix!).
    • Heat a lightly oiled or non-stick skillet over medium heat. Pour about ¼ cup of the batter onto the skillet for each pancake.
    • Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 1-2 minutes per side. Keep the pancakes warm.

  2. Make the Cappuccino Cream:

    • In a small bowl, mix instant coffee granules and heavy whipping cream until the coffee dissolves.
    • Using an electric mixer, whip the coffee-cream mixture with powdered sugar until soft peaks form.

  3. Serve:

    • Stack the pancakes on a plate and top with a generous dollop of cappuccino cream.
    • Dust with cocoa powder if desired.
    • Serve with your favorite coffee or cappuccino on the side for the perfect pairing.
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