aka “family size Ho-Ho” or festive Yule Log
When you get a culinary itch and you just need to scratch it – tasty things often happen!!
This one has been on my radar for a Paleo make over for some time and was excited to see how easy it was to make. A few YouTube videos later and a couple of tweaks to convert the recipe using Otto’s Cassava Flour and we all now have this scrumptious cake to roll up and enjoy!
A strategic “mise en place” (French for “putting in place”) of prep, mixing of ingredients and really only 7-8 minutes of bake time and you’ll be rolling yourself a fancy looking dessert!
- Room temperature eggs are a MUST on this one, as they fluff up considerably more than a cold egg does. If you forgot to set them out ahead of time, place them in a bowl of warm water (right from the tap) and they’ll come to room temperature much quicker.
- When rolling warm cake up, DO NOT roll tightly or you’ll have a very thin cake. This might go without saying, but wanted to say it anyways! You’re “roll” should be about 3½-4″ in diameter.
Yule Log Variation:
- Follow steps 1-11 below and place on serving platter instead of cooling rack.
- Make chocolate frosting by adding ¼ cup ghee, 4 oz Kite Hill plain cream cheese and 1 heaping tablespoon of cocoa to a 4 cup mixing bowl. Whip till fully combined, then add up to 2 cups of powdered maple sugar (or organic powdered sugar) and 1 tsp of vanilla extract. Whip again til fully combined.
- Frost roll entire roll (or cut a wedge off the end and affix to the side using a dollop of frosting to form a branch, see pics below) using a small spatula, leaving ends open if you want or covering them up. Decorate as desired and serve.
Links to our favorite ingredients used in this recipe:
- Otto’s Cassava Flour
- Redmond Real Salt
- Coombs Maple Sugar
- Kite Hill Dairy Free cream cheese
- So Delicious Coco Whip
a tasty Paleo version of the scrumptious Swiss Roll
- ¼ cup grass fed butter, melted (or ghee)
- ⅓ cup Otto’s Naturals Cassava Flour
- ¼ cup cocoa powder plus additional for dusting
- ¼ teaspoon kosher salt
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- ½ cup Coombs maple sugar
- 1¾ cups of your favorite non dairy whipped cream ganache coating
- 1¼ cups dark chocolate chips
- ½ cup raw milk, or full fat coconut milk
- ¼ cup butter, or ghee
- 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 mixing bowl from 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 prepared baking sheet and place in preheated oven.
- Bake for 3 minutes, carefully rotate pan and bake for an additional 3-4 minutes or until center is springy.
- Remove from 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 refrigerator and let cool completely.
- TO FILL: Have your prepared filling ready to go. Place cooled roll on a flat surface, carefully unroll and spread your filling evenly over 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.
- To make the ganache coating, place chocolate chips in a heat proof bowl. In a small sauce pan, 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 refrigerator to set up for at least 20 minutes or even overnight. Remove from wire rack to 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! **this will ensure that your roll isn’t stuck to the wire rack with ganache, making it much easier to move it to a serving platter without losing any coating.