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Preheat the oven 170C degrees and line an oven tray with parchment paper. Whisk together the 9 eggs (room temperature) until foamy, creamy.
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Pour your The Best Free From Versatile Sweet Dry Mix into a large bowl and stir it until fully mixed, add?half of your beaten egg mixture to your dry mix, add 4 tbsp unsweetened cacao powder, 3 tbsp unsweetened almond milk and 1 tbsp apple cider vinegar.Mix it with a stand or hand mixer until fully combined. Add and fold in the rest of the beaten egg mixture. Fold as gently as you can to preserve the air and create a fluffy sponge.
Gently spoon and spread the mixture into the prepared oven sized baking tray, and bake for 17-19 minutes on the lower rack, until a skewer inserted into the centre comes out clean.
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Put the still warm sponge sheet (with parchment paper still on it) on a clean, damp tea towel and roll it up with it, watch my quick YouTube video here on how to do it. It will make your sponge soft, easy to work with, easy to roll and fill without breaking or cracking. Let it cool completely.
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Make your chocolate / Mocha butter icing
In a large bowl whip 450g unsalted softened butter with 200g powdered Erythritol??till smooth. Dissolve the 2 tbsp instant Coffe in the ?4tbsp warm unsweetened almond milk and add it to your butter mix with the 8 tbsp cacao powder, whip again until light, fluffy and smooth, 1-2 minutes. You can leave the instant Coffe out for chocolate flavour.
Roll out the cold sponge base, take off the parchment paper, spread 3/4 of the chocolate frosting evenly onto the sponge and roll up your Yule Log. Use the rest of the chocolate/ mocha icing to cover your log, I decorated mine with a small bit of grated 90% dark chocolate. Refrigerate the Yule log for 3 hours at least before slicing it.
You can sure make this in lots of different flavours, jut recently I made lemon ones too.
This time I cut the big log into two, and the sponge was a plain sponge without cacao powder, made with 8 eggs only.
