Recipe For Yule Log Cake

Keto Yule Log With SugarFree Chocolate Ganache …

WEBKeto Yule Log Cake Steps: Bake the Cake & then roll the cake up into a thick kitchen towel so that it cools in the shape it will exhibit (later). 🙂. …

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper (you can spray avocado oil on the pan before lining to keep the paper from slipping around). Make sure the parchment paper covers the pan on all sides to prevent the cake sticking. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Sift the Almond Flour, Lupin Flour, and Cocoa Powder into a medium sized bowl. Add baking powder & baking soda (if using another brand of cocoa powder than me, then see note 2 for adjusting these two appropriately!) and salt and whisk to combine. Set Aside.
3. In a large bowl, combine the Room Temperature Eggs (see note 1 if your eggs are cold) & Allulose together in a Stand Mixer or Large Bowl and whisk together on high speed until soft peaks form (they should be triple in size by then!). Add half of the almond flour, lupin, cocoa mix from above & fold it into the whipped eggs (using a spatula is best!).
4. Mix Together sour cream, melted butter and vanilla extract and whisk together until well combined. Set Aside.

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Bûche De Noël (Yule Log) Sally's Baking Addiction

WEBNov 18, 2020 · In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until …

1. If you want to decorate the cake with sugared cranberries and rosemary, start them the night before because they need to sit for several hours. Place cranberries and rosemary in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and rosemary and stir to combine. Let the cranberries and rosemary sit at room temperature or in the refrigerator (lightly covered) for 6 hours or overnight. You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries and rosemary from the syrup and pour 1 cup of sugar on top. Toss to coat. Pour the sugared cranberries and rosemary on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.
2. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
3. Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside until the next step. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/2 cup (100g) sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, oil, and vanilla extract. Beat together on high speed for 3-4 minutes or until thickened and light in color.
4. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Add half of the flour mixture and beat on low or fold with a rubber spatula until combined. Repeat with remaining flour mixture. Avoid over-mixing and deflating those egg whites. Batter will be very light.

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