By Charnika Imbulana Munasinghe
Cinnamon Colombo Hotels are on a festive roll! Soon after the lighting of the Christmas tree at the Cinnamon Grand, which was a sparkling event, the hotel announced yet another first- an impressive 300 foot long chocolate Yule Log cake weighing 300 kg., which was unveiled at the hotel’s lobby on Saturday 16th December.
Adding much to the merriment of the festive revelers invited for the unveiling, the Yule Log, the longest in the city this season was placed across the hotel’s lobby and around the giant snowman- which is the hotel’s unique centerpiece for the festivities.
All in attendance got a treat of not only the longest but the yummiest Yule Log cake in the city as the Area Vice President Cinnamon Hotels- Kamal Munasinghe did the honors by formally cutting into it and shared slices of it with all the guests, friends and well-wishers gathered around. Executive Chef – Cinnamon Grand Colombo, Kapila Jayasinghe was associated with the ritual.
“Cinnamon Grand Colombo continues to set the standard for hospitality in the city of Colombo, and we take immense pride in bringing this grand Christmas tradition to life. Our team of award-winning chefs dedicated over a week to crafting this unique masterpiece, and we are thrilled to share the joy of its unveiling with our guests,” remarked Munasinghe.
The long Chocolate Yule log cake was set up in a long line of trays that held the blocks of cake weighing 1 kg and 1 foot long, placed in rows that circled the lobby. The cakes got sold like hot cakes after the tasting.
The origin of the chocolate Yule Log cake goes back to a large log of wood traditionally used as the foundation of a fire in the hearth at Christmas. The Christmas practice calls for burning a portion of the log each evening until the 12th night (January 6th). The log is subsequently placed beneath the bed for luck, and particularly for protection from the household threats of lighting and with some irony, fire.
Created in remembrance of this ancient tradition today in urban life it’s a chocolate coated cylindrical sponge cake, eaten at Christmas. It has become a classic Christmas dessert. Traditionally eaten in France and Belgium where they are known as “kerststronk” in Flemish, it pays homage to the traditional French creation known as Bûche De Noël (Yule Log). With time it became universally popular.
Cinnamon Grand’s Food and Beverages Manager, Herby Landsberger, standing next to me responding to my query on what the main ingredients used for this much loved cake, said they are made of a chocolate sponge roll layered with cream. The outside is covered with chocolate or chocolate icing and decorated to look like a bark-covered log he said.
The Cinnamon Grand’s culinary team has got be congratulated for this gigantic feat to manhandle this long cake being no easy task. All those who worked long and hard at this spectacular culinary display would have felt gratified seeing the instant demand for it and the cake almost vanishing from its long tray and the boxes containing the 1 foot long 1 kg cakes piling up at the take away counter with food connoisseurs who gathered for the launch, whisking it all away!
Made to a limited quantity the demand was more as it was reasonably priced at 3900 LKR each – the remaining amount was to be available at the Coffee Stop for those looking to grab their own slice of this historic creation and add a touch of grandeur to their Christmas tables.
