Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Line a 15x10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.
Step 2
In a bowl, sift together the
All-Purpose Flour (95 g)
,
Unsweetened Cocoa Powder (20 g)
,
Baking Powder (4 g)
, and
Salt (3 g)
. Set aside.
Step 3
In the bowl of a stand mixer using the whisk attachment, whip the
Farmhouse Eggs® Large Brown Eggs (4)
on medium speed for 5 minutes until light and frothy. Slowly add the
Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (165 g)
, and
Canola Oil (15 mL)
while the mixer is running on medium/low.
Step 4
Add the
Buttermilk (30 mL)
,
Distilled White Vinegar (5 mL)
,
Vanilla Extract (5 mL)
, and
Red Food Coloring (30 mL)
. Mix to combine.
Step 5
Add the flour mixture and mix until just incorporated, be careful to not overmix.
Step 6
Pour batter into the prepared pan. Spread evenly, rap it a few times on the counter to get rid of large air pockets.
Step 7
Bake at 350 degrees F (180 degrees C) for 12-14 minutes or until the top of the cake springs back when touched, or when a pick comes out clean, it is important not to over bake.
Step 8
Lift the cake with the parchment paper and place it on a wire rack. Allow the cake to rest for 3 minutes for steam to release. Place a slightly damp paper towel over the cake. Fold the parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm, towel will be rolled inside, to help keep moist and flexible.
Step 9
Leave the cake on a wire rack to cool completely.
Step 10
Meanwhile, make the filling by beating the
Cream Cheese (1 block)
and
Butter (1 stick)
together in a bowl with an electric hand mixer until smooth.
Step 11
Add the
Confectioners Sugar Replacement (100 g)
and
Vanilla Extract (5 mL)
. Mix until combined.
Step 12
Place the frosting in the fridge until the cake is cool.
Step 13
Carefully unroll the cake.
Step 14
Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time so as to not lift crumbs into the frosting.
Step 15
Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternatively, freeze the cake overnight.
Step 16
Unwrap the chilled cake. Dust the top with Sweet Complete Confectioners, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry the knife between cuts for clean slices.
Step 17
Store the leftovers covered with plastic wrap in the fridge.
