Inspired by the log burning tradition in Scandinavian countries, Yule Log Cakes became popular in the 19th century. French bakeries began featuring a sponge cake topped with filling and rolled into a log. Ganache Frosting was spread on the cake to resemble bark. This timeless dessert is still popular today. The decorating possibilities are endless. Frosted cranberries and springs of rosemary add a very festival look.
I love desserts, as you can tell if you follow my blog. My mother would make chocolate cake rolls to freeze for quick desserts. Here is my recreated sugar-free chocolate cake roll from her recipe.
You will find many more dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Mocha Yule Log, SF, THM S, Keto
- Cake:
- 7 large eggs, separated
- ¼ teaspoon cream of tartar
- 1/3 cup Gentle Sweet
- 1 teaspoon vanilla
- 3 tablespoons THM Whey Protein Powder
- 7 tablespoons cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon Mineral Salt
- 1 tablespoon espresso powder
- ½ teaspoon Xanthan Gum
- extra Gentle Sweet and Cocoa Powder for dusting tea towel
- Filling:
- 8-ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 2 tablespoons Gentle Sweet
- ¼ teaspoon Xanthan Gum
- 1½ teaspoon espresso powder
- Ganache Frosting:
- 8-ounces sugar-free dark chocolate chips
- 8-ounces heavy whipping cream
- 1 teaspoon vanilla
- Cake: Preheat oven to 350 degrees F. Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray. Prepare a cotton tea towel by sprinkling it with 1 tablespoon cocoa powder and 2 tablespoons Gentle Sweet. In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Cocoa powder, baking powder, salt, espresso powder, and Xanthan Gum. Fold into beaten egg whites. Beat egg yolks until smooth. Fold into egg white mixture. Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch. Flip cake upside down on prepared tea towel. Carefully remove the parchment paper. Roll cake and towel up together starting with the narrow end. Allow cake to cool at room temperature.
- Filling: Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake. Spread filling over the cake. Roll the cake. Refrigerate.
- To assemble log pieces: Cut 3 inches of the cake roll off. Trim to fit against the side of the roll.
- Frosting: Place the chocolate chips into a mixing bowl. Heat the heavy whipping cream to almost a boil. Pour over chocolate in mixing bowl. Allow the cream and chocolate to set for 5 minutes. Mix with a mixer until smooth. Turn the mixer off and allow the frosting to cool and thicken to the consistency of peanut butter. Add vanilla. Mix until the ganache is light and fluffy. Frost the cake roll adding lines to resemble bark. 12 servings
- Decorating: Cranberries can be dipped in water and rolled in Gentle Sweet to give them a frosted look. Add rosemary springs and frosted cranberries for an elegant presentation.
Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray.
In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Cocoa powder, baking powder, salt, espresso powder, and Xanthan Gum. Fold into beaten egg whites.
Beat egg yolks until smooth. Fold into egg white mixture.
Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch.
Flip cake upside down on prepared tea towel. Carefully remove the parchment paper.
Carefully unroll cooled cake.
Spread filling over the cake. Roll the cake. Refrigerate.
Frost the cake roll adding lines to resemble bark.
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I have had a KitchenAid Mixer for 32 years and it is still working great.
My favorite espresso powder.
Chicago Metallic Jelly Roll Pan
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Mocha Yule Log, Keto, THM S, Sugar-free
Ingredients
- Cake:
- 7 large eggs separated
- ¼ teaspoon cream of tartar
- 1/3 cup Gentle Sweet
- 1 teaspoon vanilla
- 3 tablespoons THM Whey Protein Powder
- 7 tablespoons cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon espresso powder
- ½ teaspoon Xanthan Gum
- extra Gentle Sweet and Cocoa Powder for dusting tea towel
- Filling:
- 8 ounces cream cheese room temperature
- 1 cup whipping cream
- 2 tablespoons THM Gentle Sweet
- ¼ teaspoon Xanthan Gum
- 1½ teaspoon espresso powder
- Ganache Frosting:
- 8- ounces sugar-free dark chocolate wafers or chips
- 8- ounces heavy whipping cream
- 1 teaspoon vanilla
Instructions
-
Cake: Preheat oven to 350 degrees F. Line a 10 x 15 jelly roll pan with parchment paper. Spray heavily with Pam Coconut Oil Spray. Prepare a cotton tea towel by sprinkling it with 1 tablespoon cocoa powder and 2 tablespoons Gentle Sweet. In in mixer bowl, beat egg whites until frothy. Add cream of tartar, Gentle Sweet, and vanilla. Beat until egg whites are glossy and semi-stiff. Sift together THM Protein Powder, Cocoa powder, baking powder, salt, espresso powder, and Xanthan Gum. Fold into beaten egg whites. Beat egg yolks until smooth. Fold into egg white mixture. Spread cake batter over parchment paper. Bake for 8-10 minutes or until cake springs back when you touch. Flip cake upside down on prepared tea towel. Carefully remove the parchment paper. Roll cake and towel up together starting with the narrow end. Allow cake to cool at room temperature.
-
Filling: Whip filling ingredients together until smooth and thickened. Carefully unroll cooled cake. Spread filling over the cake. Roll the cake. Refrigerate.
-
To assemble log pieces: Cut 3 inches of the cake roll off. Trim to fit against the side of the roll.
-
Frosting: Place the chocolate into a mixing bowl. Heat the heavy whipping cream to almost a boil. Pour over chocolate in mixing bowl. Allow the cream and chocolate to set for 5 minutes. Mix with a mixer until smooth. Turn the mixer off and allow the frosting to cool and thicken to the consistency of peanut butter. Add vanilla. Mix until the ganache is light and fluffy. Frost the cake roll adding lines to resemble bark.
-
Decorating: Cranberries can be dipped in water and rolled in Gentle Sweet to give them a frosted look. Add rosemary springs and frosted cranberries for an elegant presentation.
Do you have a suggested substitute for the whey protein powder to make it dairy free?(I can already get df whipping cream for the other ingredients)
you can use a plant based protien powder.