Buche de Noel (Grain-free, Gluten-free Holiday Cake)

Preheat the oven to 375 degrees Fahrenheit.

Cut the parchment paper to fit inside the jelly roll pan.Grease the parchment paper with butter or coconut oil, then dust with a sprinkling of carob or cocoa powder then line the jelly roll pan with the prepared parchment paper.

Whisk six egg yolks together with four tablespoons unrefined cane sugar, dash sea salt, carob or cocoa powder and vanilla extract with the zest of one orange until smooth, creamy and thickened.Beat six egg whites with one-quarter teaspoons cream of tarter and remaining two tablespoons unrefined cane sugar until soft peaks form.Fold beaten egg white mixture into the egg yolk and cocoa mixture.Pout the batter over into the jelly roll pan over the parchment.

Bake the cake at 375 degrees Fahrenheit for fifteen minutes.

Remove from the oven and allow to cool.As the cake cools whip heavy cream with one tablespoon unrefined cane sugar and the contents of one vanilla bean until stiff peaks form. Reserve.Generously dust the cake with additional cocoa or carob powder.After the cake has cooled, gently invert it onto a stretch of aluminum foil or a kitchen towel.

Spread whipped cream onto the cake, then gently roll the cake length-wise and place it seam down on a serving platter. The cocoa dusted cake make crack, revealing a bark-like texture and appearance; however, if you find the cracks unappealing you can also frost the cake with chocolate ganache.Slice the ends of the roll off at an angle, then affix them to the side of the log.Dust with additional cocoa or carob powder, if desired, and serve.