At Christmas time, you can indulge and still keep the kilos in check! Try this sugar and gluten free Yule Log, from SweetLife.
Preheat oven to 160°C/140°C fan-forced. Brush a 1cm deep 25cm x 38cm baking tray with butter or oil to grease. Line with baking paper.
Use an electric beater to beat the butter with 40g of the Perfect Sweet® Chocolate Bake Mix in a medium bowl. Sift the remaining 140g Perfect Sweet® Chocolate Bake Mix with the baking powder and add to the mixture.
Add eggs, cream and vanilla and beat on high speed for 2 minutes. Spread mixture on paper lined tray and bake for 15 minutes or until a skewer inserted in the centre comes out clean.
Sieve cacao or cocoa over a clean piece of baking paper. Turn hot cake onto paper, remove lining paper. Cut a 5cm strip off the longer side of the cake to make the branches. Starting with the shorter edge, roll up the main cake like a swiss roll and set aside to cool.
To make the branches, cut cake strip in half and roll each half into a miniature roll.
When the cake is cool, use an electric beater to whip cream until soft peaks form. Fold in Perfect Sweet® xylitol and vanilla. Unroll cooled cake and mini rolls (branches) and spread evenly with filling. Re-roll cake and mini rolls. Set aside in a cool place.
Use an electric beater to beat butter and Perfect Sweet® xylitol in a small bowl until pale and creamy. Beat in cacao (or cocoa powder) until combined.
Arrange cake roll and mini rolls on serving plate. Spread evenly with frosting then mark with a fork to resemble tree bark. Decorate with mini pine cones or a Christmas decoration.
Keep refrigerated until serving.
Trending This Week