Vanilla Christmas Log Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 140 g (1 cup) all-purpose flour "La Merveilleuse"
• 1 tsp (5 ml) baking powder
• A pinch of salt
• 3 large eggs, separated
• 1/2 tsp (2.5 ml) cream of tartar
• 105 g (1/3 cup) maple syrup
• 85 g (1/3 cup) plant-based milk substitute
• 5 ml (1 tsp) vanilla extract
• Toppings and frostings for choco-raspberry logs or ice cream logs

PREPARATION

1. Preheat the oven to 350 °F (180 °C).
2. In a bowl, sift together flour, baking powder and salt.  Make a well in the center and add the egg yolks, maple syrup, plant-based milk substitute and vanilla. Beat in a blender at medium speed for 4 to 5 minutes.
3. In another bowl, beat the egg whites.  Start gently, add the cream of tartar, then beat at maximum speed until stiff peaks form.
4. Gently fold the egg whites into the first mixture with a spatula.
5. Place on a baking sheet lined with parchment paper and spread the dough with a spatula evenly to make a rectangle of 25 cm x 35 cm (10 x 14 inches).
6. Bake on the centre rack of the oven for about 13 to 15 minutes, or until a slight pressure of the finger leaves no footprints.
7. Return to a dishcloth that has been sprinkled with icing sugar.  Gently remove the parchment paper, roll the cake without tightening too much and let stand for 4 minutes.
8. Unroll, place the desired filling and roll again.
9. Place on a serving plate and glaze.