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Gluten Free Yule Log Recipe

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A delightful Gluten Free Yule Log featuring a light cocoa sponge rolled with rich dark chocolate buttercream frosting. Perfect for festive celebrations, this recipe ensures a gluten-free treat that doesn’t compromise on flavor or texture, finished with edible holly for a festive touch.

Ingredients

Scale

For the Sponge:

  • 6 large eggs
  • 150 g caster sugar
  • 50 g cocoa powder
  • 50 g gluten free plain flour (such as FREEE brand)
  • 0.25 tsp xanthan gum

For the Frosting:

  • 300 g icing sugar
  • 300 g unsalted butter (at room temperature)
  • 300 g dark chocolate
  • 1 tbsp icing sugar (for dusting)
  • Edible holly icing (e.g., Sainsbury’s brand)

Instructions

  1. Preheat and prepare the tin: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a 39cm x 27cm Swiss Roll tin with baking paper, allowing the paper to overlap the edges for easy removal.
  2. Separate eggs: Carefully separate the eggs into two bowls—egg whites in one, yolks in another.
  3. Whip the egg whites: Use an electric whisk to beat the egg whites until they start to stiffen. Gradually add 50 g of the caster sugar while continuing to whisk until stiff, glossy peaks form.
  4. Whisk egg yolks and sugar: In the yolk bowl, whisk the remaining caster sugar until the mixture becomes pale and thick.
  5. Add dry ingredients: Sift the gluten free plain flour, cocoa powder, and xanthan gum into the egg yolk mixture. Fold gently with a spatula to combine.
  6. Incorporate egg whites: Gradually fold the whipped egg whites into the yolk mixture in 3-4 portions, being careful to maintain the airiness for a light sponge.
  7. Bake the sponge: Pour the batter evenly into the lined baking tray and bake in the center of the oven for about 20 minutes, until the edges start to shrink from the sides of the tin.
  8. Cool the sponge: Remove the sponge from the oven. Lay a clean sheet of baking paper on the work surface and dust with a little icing sugar. Turn the hot sponge out onto the paper, peel off the bottom paper, then score a line about 2 inches from the longest edge and roll the sponge up carefully with the paper inside. Rest rolled side down on a wire rack to cool completely.
  9. Melt the chocolate: Melt the dark chocolate either in the microwave or over a bowl of hot water and set aside to cool to room temperature.
  10. Prepare frosting base: Beat the room temperature butter in a large bowl with an electric mixer until pale and fluffy. Sieve in the icing sugar and beat again until smooth.
  11. Combine chocolate and frosting: Once the dark chocolate has cooled to room temperature, add it to the butter and icing sugar mixture, then beat until fully combined and smooth.
  12. Assemble the log: Gently unroll the cooled sponge and spread a generous, even layer of the chocolate frosting on the inside, then re-roll tightly.
  13. Create the branch: Optional: cut about one quarter of the roll at an angle and position this angled piece against the side of the main roll to resemble a tree branch, placing the cut end underneath for support.
  14. Frost and decorate: Spread the remaining frosting all over the outside of the roll and ends. Use a fork to create a bark-like texture on the surface. Dust the log with icing sugar and finish by decorating with edible holly icing.

Notes

  • Make sure the chocolate is cooled to room temperature before adding it to the butter mixture to prevent it from melting the butter.
  • When folding the egg whites into the yolk mixture, use gentle motions to keep the batter light and airy.
  • You can prepare the sponge the day before and keep it wrapped to allow it to set, then assemble and decorate on the day of serving.
  • If you don’t have xanthan gum, ensure your gluten free flour blend is suitable for cakes to provide structure.
  • Edible holly decorations are optional but add a nice festive touch to the Yule Log.

Keywords: Gluten Free, Yule Log, Christmas dessert, Swiss Roll, Cocoa, Chocolate Buttercream, Festive Cake

Find it online: https://todayquickmeals.com/gluten-free-yule-log-recipe/