How to Make: Log cake, the season’s most sinful dessert

Christmas is just around the corner, and every festive celebration requires a centrepiece that will steal the limelight. 

What’s better than the uber-indulgent log cake — a picturesque, drool-worthy treat that charms both the young and old?

What is a log cake?

The log cake is actually a symbolic, time-honoured dessert (also known as “buche de Noel” in French) rooted in an age-old tradition. 

Its origins date back to medieval times — before it was popularised as a dessert — when celebrants would usher in the winter solstice by burning a log in the fireplace. They believed that it would bring prosperity and protection to the home during the colder winter months. 

But over the years, as hearths became smaller, burning large pieces of logs in the fireplace was no longer feasible. 

In the 19th century, French pastry chefs came up with an idea to reinterpret the yule log (in a way they knew best!), into a realistic log-shaped dessert covered in chocolate buttercream, so all across the world could relish it.

It eventually evolved into the iconic dessert staple that we savour during Christmastime today.

Now, when the festive season rolls around, most pastry chefs still tend to recreate log cakes in their classic chocolate flavour, as a way of paying tribute to the tradition. Some, however, have thought out of the box to introduce modern flavours to their menu. 

We talk to the folks over at Da Paolo — one of the best Italian restaurants in Singapore — about what goes behind the scenes to make its signature pistachio raspberry log cake (S$108).

Its talented group executive chef Andrea Scarpa, 37, dishes out the deets.

What does Christmas mean to you?

Da Paolo, a household name today, has been around for more than three decades. It’s beloved for its authentic Italian fare cooked with heart and flavour.  

It’s also a family business that’s now helmed by second-generation siblings, chef Andrea and Francesca Scarpa, who decided to continue their parents’ culinary legacy and bring the brand to greater heights.

For chef Andrea, the festive period is more than just spending time with family — it’s about hard work and getting orders out efficiently during the holiday crunch.

It’s also about making sure Da Paolo’s festive offerings are picture-perfect, especially during a hectic time when its fans are celebrating the year-end through its food.

That’s because its customers always come first. 

Chef Andrea explains that this customer-first mindset has stuck with him since he was young, when he was learning the ins and outs of the restaurant business under his parents’ tutelage. 

“Growing up, my parents would be working very hard in the kitchen during Christmastime,” he adds. “My sister and I would help out where we could, until late at night — that’s when we can actually celebrate.” 

And since taking over the thriving family business at Da Paolo Group — alongside his sister, Francesca, who’s the marketing and product management head — chef Andrea continues to ensure its time-held standards are met and patrons never leave disappointed.

What makes Da Paolo’s log cake so special? 

Ask any regular, and they’ll tell you that Christmas is a grand affair at Da Paolo.

Festive desserts are aplenty, but the one that stands out is its bestselling pistachio raspberry log cake, which also happens to be the Scarpa family’s personal favourite.

Coated with pistachio buttercream and studded with crushed pistachio nuts, the log cake boasts gorgeous swirls of tart raspberry jam on the inside and is laced with a tinge of sweetness. 

On why the log cake is so beloved, chef Andrea muses: “The nuttiness and earthiness of the pistachios, the tartness of the raspberry jam — it’s really a great combination.”

How to make the log cake

Step 1: Prepare the sponge base

To craft Da Paolo’s signature pistachio raspberry log cake, start by preparing its base: A soft and fluffy pistachio sponge.

First, whisk egg whites and sugar together till the mixture forms perfect peaks.

A telltale sign that the mixture is whisked well is when it has a smooth and creamy consistency, and the peaks hold their form. 

Then, whisk egg yolks, flour and corn flour together.

Add milk to the batter and continue mixing it all together, until the mixture has turned velvety and the ingredients are well-unified. 

Now, add whipped egg whites to the batter. Mix the blend well until it has a silky-smooth consistency.

Here’s where the log cake’s signature pistachio flavour comes in.

Add aromatic pistachio paste to the mixture, and continue mixing the ingredients together until you achieve a buttery texture.

By now, we’re almost done with preparing the pistachio sponge. 

Pour the luscious mixture on a lined baking tray and spread it evenly across with a spatula.

When you’ve coated the baking tray evenly with batter, it’s time to bake the pistachio sponge in the oven. 

Turn the dial to 180°C, and let it bake for 25 minutes.

Step 2: Prepare the jam

Add frozen raspberries and sugar to a pot on low heat.

Thoroughly stir both raspberries and sugar together until they gradually melt to form a rich, jam-like viscosity. This generally takes about eight minutes.

Allow the raspberry jam to cool while you get started on preparing the pistachio buttercream. 

When the freshly made raspberry jam has cooled, load it into a piping bag.

Step 3: Prepare the buttercream

Now, get started on the buttercream — in Da Paolo’s case, the pistachio buttercream coats the pistachio sponge base, and sits underneath the raspberry jam. 

Add buttercream, pastry cream and pistachio paste together. Give the ingredients a good whisk,  until the buttercream mixture thickens to a dense and silky consistency.

Step 4: Assemble the log cake

Once the components are ready, it’s time to assemble the pistachio raspberry log cake! 

After the baked pistachio sponge cake is out of the oven and cooled, grab a small knife and carefully trim its edges until they’re perfectly straight — you want to have a picture-perfect dessert for the ’gram, after all.

With a butter knife, spread pistachio buttercream all over the sponge cake until every edge and corner is well-coated with fragrant pistachio filling.

Grab the raspberry jam piping bag and layer the length of the pistachio sponge base with raspberry jam until its whole surface is piped with the tart, vibrant-hued filling. 

When that’s done, use a spatula to spread the raspberry jam evenly across the cake — just like how you would for peanut butter on bread.

Now for our favourite part — sprinkle crushed pistachios all across the length of the pistachio sponge cake. If you prefer more crunch in your cake, feel free to be as liberal with the pistachios as you’d like!

For the treat to attain its rolled, log-like shape, carefully (and gently) roll the length of the sponge cake, then wrap it up with the baking paper underneath. 

Then, place the log cake into the freezer and allow it to cool for an hour.

Step 5: Frost the cake with buttercream  

Here’s the fun, decorative bit — frosting the pistachio raspberry log cake. 

Using a spatula, spread pistachio buttercream evenly along the surface of the log cake. Now, carefully create ridges across the length of the dessert.

This results in a layered, woodgrain-like texture — just like bark — which is the hallmark of any log cake.

For the finishing touches, dust the pistachio raspberry log cake with crunchy, crushed pistachios and pistachio powder, and voila, your festive dessert is complete.

It’s the perfect centrepiece for any upcoming festive party, and trust us, your guests will gobble it all up in a hot minute — we know we would!

Check out how to make authentic Japanese wagashi — by a self-taught confectioner — and Italian pizza, by the chef-owner of La Bottega. Alternatively, catch up on the latest openings in town.

Do explore the GrabFood Dine Out service for awesome deals.

Book a ride to any of Da Paolo’s restaurants if you’re up for traditional Italian fare. 

You can make a reservation at Da Paolo’s flagship restaurant via Chope.