Paleo Swiss Roll or Yule Log

Directions

• Prepare a baking sheet by coating with coconut oil, lining completely with parchment paper then coating with more coconut oil. We used a 16¼” x 11½” sized baking sheet, which bakes up into a cake about 15″x10 ½”.
• Lay another piece of parchment paper (about 3″ longer than your baking sheet) down on a flat surface and dust with approximately 1 tablespoon cocoa powder. You will invert the warm cake onto this once it’s done baking. The dusted cocoa powder keeps it from sticking to the parchment as it cools.
• Preheat oven to 425°
• Melt butter first so it can cool slightly while you mix up the cake batter.
• In a small bowl add cassava flour, cocoa powder and salt, stir to combine and set aside.
• In a stand mixer, add eggs, egg yolks and maple sugar. Whip on medium high for about 2 minutes. Increase speed to high and whip for an additional 2-4 minutes or until mixture is pale and thicker.
• Remove the mixing bowl from the mixer and using a fine mesh sieve, sift dry ingredients onto the top of the egg mixture a third at a time, folding carefully with a rubber spatula to combine before adding the next third. Repeat until all dry ingredients are incorporated.
• Return bowl to stand and while mixing on low, pour the butter down the side of the bowl until combined. Remove bowl from stand, fold slowly with spatula to make sure all the butter is fully incorporated. Pour onto the prepared baking sheet and place in a preheated oven.
• Bake for 3 minutes, carefully rotate pan and bake for an additional 3-4 minutes or until the center is springy.
• Remove from the oven and carefully invert onto parchment dusted with cocoa and peel off the parchment paper it was baked in. While warm, carefully roll cake and parchment from one short end to the other. This will provide some “muscle memory” once it’s cooled and make for a better roll once it’s filled. Place in the refrigerator and let cool completely.
• TO FILL: Have your prepared filling ready to go. Place the cooled roll on a flat surface, carefully unroll and spread your filling evenly over the cake, leaving an inch border around all the edges. Roll cake carefully back up (not too tight or you’ll press the filling out as you roll) WITHOUT parchment this time. If you want a clean edge on each end, cut off and place on a wire rack that is sitting over a clean baking sheet lined with parchment. From here, you can sprinkle powdered sugar on top and serve. Or you can glaze with ganache!
• To make the ganache coating, place chocolate chips in a heat proof bowl. In a small saucepan, slowly warm milk and butter over low heat until small bubbles appear around the edges then carefully whisk to combine. Remove from heat and pour over chocolate chips. Let it set for a couple minutes then whisk until all chips are melted and mixture is smooth.
• Pour ganache evenly over the cake roll to cover. Once ganache is done dripping, using two metal spatulas, move cake to a new place on the wire rack* then place in the refrigerator to set up for at least 20 minutes or even overnight. Remove from the wire rack to a serving platter, slice (a serrated knife run under a bit of warm water makes slicing a bit easier) and serve with additional whipped cream, ice cream or chopped fruit.
• Don’t toss the ganache that dripped off! Place in the refrigerator to set up then break apart and remelt over low heat and you’ve got a ganache drizzle for slices of this Swiss Roll! Moving the roll to a new spot on the wire rack will this will make it much easier to move it to a serving platter without losing any coating.