Directions

1. Preheat your oven to 350°F or 180°C). Grease a swiss roll pan and line it with parchment paper.

2. In a large bowl, beat the eggs until fluffy. Add rice malt syrup and vanilla extract, and continue beating.
3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients, alternating with Greek yogurt. Mix until just combined.
5. Fold in the melted butter until the batter is smooth.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for about 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the filling. In a bowl, mix Greek yogurt, rice malt syrup, and vanilla extract. Set aside.
9. Once the cake is baked, remove it from the oven and let it cool for a few minutes. Lay a clean kitchen towel on a flat surface and dust it with cocoa powder. Carefully turn the cake onto the towel.
10. Roll the cake and towel together from the short end. Allow it to cool completely.
11. Whip the heavy cream until soft peaks form. Add rice malt syrup and vanilla extract. Continue whipping until stiff peaks form.
12. Carefully unroll the cooled cake and spread the yogurt filling evenly.
13. Roll the cake back up without the towel. Place it on a serving platter.
14. Frost the Yule Log with the whipped cream frosting, creating a log-like texture with a fork.
15. Optionally, decorate with cocoa powder, chopped nuts, or edible flowers.
16. Refrigerate the Yule Log for at least an hour before serving.
17. Enjoy this healthier version of a Christmas Yule Log, guilt-free!