CATEGORIES
INGREDIENTS
- Cooking Time: 6-8 minutes bake time
- Servings: 6-8
- Preparation Time: 20-30 minutes
- For cake:
- 4 eggs, separated
- 1/2 c. sugar
- 1/r c. cocoa
- 1/3 c. GGFG Baking Mix (or mix of your choice)
- 1/3 t. zanthum gum
- 1 t. baking powder
- For Pastry cream:
- 1 box instant vanilla pudding
- 1 1/2 c. half and half (or almond milk DF)
- For Frosting:
- 1 stick butter or DF spread
- 4 c. confectioner's sugar
- 1/4 c. cocoa
- 1 t. vanilla
- milk for consistency
- 3 T. shortening for consistenchy
DIRECTIONS
- Beat egg white until soft peaks form, set aside. Beat together egg yolks and sugar. Turn off mixer, add cocoa, GGFG Baking Mix, zanthum gum, and baking powder., stirring by hand until moistened. Turn on mixer and beat. Batter will be very stiff. Add half of egg whites and beat. Turn off mixer and fold in remaining egg whites gently. Pour into a parchment paper lined jelly roll pan and bake in an oven preheated to 425F for 6-8 minutes or until cake springs back with touch and knife comes out with moist crumb. Cool for 1 minute, then using parchment paper, starting with long side, roll cake up. Wrap in foil and set aside to cool completely. Meanwhile put instant vanilla pudding in a chilled bowl and add half and half. Beat for a minute until well mixed. set aside in fridge to thicken. Make frosting, cream butter in mixer bowl with guards on, gradually stir in half of confectioner's sugar and milk. Turn off mixer, add cocoa and stir until moistened, then turn mixer back on and continue adding sugar, milk, shortening, and vanilla until spreading consistency. To assemble cake, unroll cake and spread pastry cream evenly over cake. Roll cake back up. At this point I prefer to freeze the cake to make it easier to frost. Cut end off of cake roll at a diagonal, then place on side of cake to resemble a tree branch. Then frost cake over all with frosting, using fork,, pull through frosting to resemble bark. Garnish with holly leaves if desired.
