Cream the butter and sugar, then stir in egg yolks and vanilla.
1 cup tomato sauce ½ cup water
Combine and place in a bowl.
3 cups flour 1½ teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon nutmeg 1 teaspoon all spice
Sift together and mix into sugar, egg yolk mixture alternately with tomato sauce mixture until just combined.
3 egg whites 1 cup sugar
Whip egg whites until they are foamy and slowly add sugar until they form soft peaks. Fold in cake batter.
Spread batter onto a lined half sheet pan and bake at 350 degrees for about 15-20 minutes and toothpick comes out clean. Cool completely.
Egg Nog Filling: 2 cups vanilla pudding 2 tablespoons butterscotch schnapps 2 tablespoons brandy 2 tablespoons rum
Mix liquor to 2 cups of your favorite vanilla pudding.
Spiced Meringue: 3 egg whites 1 cup sugar ¼ cup water ¼ teaspoon cinnamon ¼ teaspoon nutmeg
First whisk egg whites just until foamy. Then boil sugar and water until it reaches soft ball stage or 240 degrees on a candy thermometer and slowly drizzle a steady steam into foamy egg whites on the side of the mixing bowl while mixer is on high speed until meringue cools to room temperature and is glossy and forms stiff peaks. Sprinkle in cinnamon and nutmeg and whisk in just a little until incorporated.
Assembly: Spread the filling into three fourths of the cake started along the edge of the length of one side of the cake. Start rolling from pudding side until you form a log shape. Cut off both ends. Place on serving platter and spread meringue onto the cake log resembling bark. Quickly run a flame from propane torch over meringue until brown and toasty.
Garnish with fresh fruits dipped in cinnamon sugar.