Rich Chocolate-Orange Yule Log – Paleo, Gluten and Nut free

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Author: Home of Loving Treats

Serves 10-12
Preparation time 11/2 h + 1h refrigerating time

INGREDIENTS

For the Roll:

  • 4 medium eggs – separated
  • 3 tablespoons maple syrup (or honey)
  • 1 vanilla pod – scraped out center (or 1 teaspoon vanilla extract)
  • ¼ teaspoon salt
  • 1 medium orange – zest of ½ orange finely grated
  • ⅓ cup cocoa powder

For the Cream:

  • 2 tins full fat coconut cream – water removed
  • 3 tablespoons maple syrup (or honey)
  • 2 tablespoons cocoa powder
  • 1 tablespoons orange juice
  • Orange zest – from ½ the orange previously used for sponge – finely grated
  • ½ teaspoon vanilla extract
  • pinch of salt

INSTRUCTIONS

Make the Roll:
Preheat the oven to 190’C/375F/Gas 5.
Grease and line a swiss-roll tin 33cmx23cm/13inx9in with baking paper.

Whisk the egg whites to a stiff peak and set aside.

In a separate bowl using a handheld mixer beat the egg yolks, maple syrup, vanilla, salt and zest of ½ orange. Whisk until pale and fluffy. This will take up to 5 minutes.

Ing for sponge

Sift the cocoa powder into the egg yolk batter. Gently cut and fold with a spatula, gradually adding the egg whites. Please be careful not to knock out too much air.

Pour the mixture into the lined tin and spread evenly. Bake on the middle rack for 10 minutes.

raw s roll ready s roll

Prepare a piece of baking paper by dusting it with cocoa powder and carefully invert the cake onto the paper while still hot. Remove the bottom lining paper.
Starting from the edges tightly roll up the sponge with the paper inside. Leave it to cool for about 30 minutes while you prepare the filling.

how to roll roll close 1

Make the Cream:
Put all ingredients in a bowl and whisk with a handheld mixer until well combined and no white bits from the coconut cream are visible. Keep aside 1 cup of the cream for decorating.

Assemble the Log:

Carefully unroll the cooled sponge and spread the cream evenly keeping within 1 cm from the edges. Roll up firmly with the help of baking paper.

spread  close up roll

Neatly cut the edges off using a clean sharp knife.

At this point you can transfer the log onto your serving plate seam side down and spread the remaining cream evenly on the top. Decorate using a fork (to resemble bark) and dust with cocoa powder.

spread half

Alternatively, you can cut off a slice at the diagonal, about 8cm in length. This will represent a branch on the log.
Somewhere near the centre of the roll, position the slice you cut off and with a help of some cream fix it to the roll.
Cover the log with cream and make decorative ridges with a fork to resemble bark. Refrigerate for 1 hour.

fork deco deco logg fork

Just before serving dust with cocoa powder.

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Notes:
Refrigerate for up to 2 days

Decorate with fresh berries.

You can make the log 1 day ahead and refrigerate wrapped in cling film. Assemble and decorate with cream before serving. Dust with cocoa powder.

3 Comments

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  • Reply

    Makaila

    If only there were more clveer people like you!

  • Reply

    Jacqui

    Absolutely love this recipe. This year will mark the third year in a row that I have made it for a solstice party and it is a big hit!

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