Billot Log

We got into a COVID conversation in the family chat about Vachon cakes. The US family had to make do with their million Little Debbie cakes, but I wanted to try my hand at a Billot Log. I used a basic vanilla sponge and a really sweet buttercream. But it’s the toasted coconut that makes it. It’s a big cake so make sure you share (safely) with friends, or wait for quarantine to lift... if you can.

 1 cup flour

For the cake:

1 cup AP flour

1 tsp baking powder

6 eggs separated at room temperature

1/4 tsp cream of tarter

1/2 cup white sugar plus 1/2 cup white sugar

1 1/2 tsp vanilla

Buttercream

5 1/2 cups icing sugar

1 1/2 cups butter

3 to 4 tbsp milk

3 tsp vanilla extract

Raspberry Filling

1 1/2 cups ( or one jar) of seedless raspberry jam

If you can’t find or don’t have seedless jam, just run through a sieve.

1/2 cup coconut

3/4 cup toasted coconut

Cut a piece of parchment to fit the bottom of your sponge pan (or cookie sheet) exactly. Do not grease the pan or flour.

Preheat the oven to 309 degrees.

Beat egg whites and cream of tarter until foamy. Add 1/2 cup sugar slowly until egg whites form stiff peaks.

Beat the egg yolks and the other 1/2 cup of sugar until lightened in colour, foamy and slightly thickened.

Fold egg yolk mixture into the stiff egg whites along with the vanilla for only a few turns before gradually adding in the flour mixture.

Divide the flour into approximately thirds and by hand fold in the flour slowly. Do not over mix the batter and do not go quickly. Just turn the batter over and just incorporate the flour. If you over mix the batter the egg whites will fall and it won’t be a sponge at all.

Once mixed together pour gently into the parchment lined pan. Bake for about 20 minutes or until middle of the cake springs back when touched.

When out of the oven run a sharp knife around the edges to loosen the cake and allow to cool for about 10-15 minutes until you’re able to handle it.

Cover the top of the cake with another piece of parchment and flip the cake upside down onto it and out of the pan.

Starting on the short side of the cake roll it up, squishing the very centre a little tightly to start it off.

Rest the cake on top of the end to form a roll. Allow it to cool while you make the fillings.

Buttercream

Whip butter until fluffy add in powdered sugar, the vanilla and 1/2 of the milk and whip until fluffy, about 10-15 minutes. If still a little stiff add in a little more milk and whip well. If too soupy, add in more powdered sugar.

Once the cake is cooled, arrange on parchment. Gently unroll the cake and spread a layer of buttercream on the cake.

Add the jam on top in a uniform layer over the buttercream, making sure you go to the edges.

Roll the cake back up and transfer to the serving dish of your choice.  Tint the rest of the icing a slight shade of pink  and spread on top of the log making sure to cover both ends as well as the sides.

Cover the sides and ends with both toasted coconut and untoasted coconuts.

cracking when the filling is added.