Santa Claus Yule Log

Ingredients for the Sponge Cake:

1 cup + 1 Tbs of Spelt Flour

3 Tbs of Santa Barbara Cocoa Powder

1 tsp baking powder

1/2 tsp sea salt

4 eggs room temperature

1/2 cup of fine raw cane sugar

1/4 cup of Madhava coconut sugar

2 Tbs of coconut oil melted

2 Tbs of full fat coconut milk (canned)

1 tsp of white vinegar

1 Tbs of liquid red food coloring

1/2 cup of tapioca flour

1/2 cup of confectioners sugar

Ingredients for the Filling:

6 oz of cream cheese softened at room temp

1/4 cup of unsalted ghee

1/4 cup of Santa Barbara white chocolate pieces, melted

2 cups of confectioners sugar

1 tsp of pure vanilla extract

Directions:

Preheat your oven to 350˚F. Spray or grease a 10x15 inch baking pan with coconut oil, then line with parchment paper. Do this so the cake seamlessly releases after baking. In a mixing bowl sift flour, cocoa powder, baking powder and salt together and set aside. In a large bowl or stand mixer fitted with your whisk attachment, beat eggs for 5 minutes until they are light and fluffy. On medium speed, beat in the sugars, oil, coconut milk, vinegar, food coloring and vanilla until well combined. Stop the mixer and pour in the sifted dry ingredients, then beat on low until the batter is completely combined. It should be bight red color.

Pour the batter into the prepared pan and spread evenly. Shake the pan to make sure that the batter is level and reaches the corners of the pan. Bake for 17 minutes or until the cake springs back when you poke it with your finger.

While the cake bakes lay a clean thin kitchen towel flat on the counter. Sprinkle with 1/2 cup of powdered sugar mixed with 1/2 cup of tapioca flour. Once the cake comes out of the oven, immediately invert onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this very slowly and gently. The cake needs to be warm for this step.

Allow the cake to completely cool rolled in the towel. Stick in the fridge for about 2-3 hours to speed the cooling process up. Remove cake from the fridge and allow it to sit on the counter for a few minutes to become warmer. While you wait prepare the frosting.

In a large bowl combine the cream cheese, ghee, and white chocolate with a hand mixer (make sure the butter and cream cheese are room temp. If it is too cold it will cause the white chocolate to harden back up. Beat for 1 minute on high speed until the mixture is smooth and creamy. Add in the powdered sugar and vanilla and beat on medium speed until creamy and well combined.

Gently unroll the cake. Flatten out the cake and spread frosting evenly on top, leaving about 1/2 inch boarder around the cake. Gently and slowly roll the cake back up, without the towel the time. Make sure you’re rolling it tightly. Some frosting will spill out the sides but that’s okay. Cover loosely with plastic wrap and refrigerate for 20-30 min. Before slicing dust up with confectioners sugar if desired.

Macros:

Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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