One of my favorite desserts when I was younger was a rolled cake. That’s all a Yule Log is — a rolled cake that’s made to look like a tree log. I remember when I first made them in the 1960s, we used almonds to make the bark; today, one just uses a fork or toothpick to make the frosting look like bark, much easier than lining up all those almonds slices! I struggled a long time to develop a recipe for a sponge cake that doesn’t use any eggs but I finally came up with this one. It makes a small roll so if you want something bigger, make the recipe twice (I don’t recommend doubling it, instead just make 2 batches). This will serve 8 normal people (in my family my two brothers would have demolished it all by themselves!).
Preheat oven to 400 degree. Grease a small cookie sheet with sides. Place a piece of parchment paper on top and grease the paper.
In a large mixing bowl add:
- 3/4 cup aquafaba
- 1 teaspoon cream of tartar
Beat on medium speed until peaks start to form and then increase speed to high. Add, a few tablespoons at a time:
- 2/3 cup date sugar
- 1 teaspoon vanilla extract
When the sugar is completely combined, fold in by hand:
- 1/2 cup all purpose gluten-free flour
- 1/4 cup arrowroot or tapioca flour
Again, add the flour slowly, a few tablespoons at a time. Fold in gently just until combined. If your merengue falls, add 1 teaspoon baking powder to the mixture. [You can go ahead and use it but it will make a tougher sponge.] Spread in the prepared pan – makes about a 6″x8″ cake.
Obviously, if you’re doubling the recipe, you’ll want to use a larger pan and it will spread to approximately 12″x16″. Bake 10 minutes in preheated oven. When done, turn out onto a CLEAN dish towel (doesn’t matter what fabric towel it is as long as it isn’t too thick and its clean). Let sit for about 1 minute and then roll long side to long side including the towel. Let cool completely before filling and frosting.
I used the Carob Buttercream frosting but any brown frosting would work including a Nut butter and cream cheese (or tahini and cream cheese) frosting.
cookingwithoutallergens 