GLUTEN FREE YULE LOG

Need a dessert centre piece idea that is gluten free?! How about this tasty chocolate yule log. A traditional and impressive sweet treat for all the family! Great for those who aren’t fans of Christmas cake. Made to look like a real log, this is fun to make and surprisingly straight forward to do.

INGREDIENTS

  • 4 eggs
  • 100g caster sugar
  • 65g gluten free self raising flour (I am using Doves Farm)
  • 40g cocoa powder

For the filling:

  • 500ml double cream
  • 1 tablespoon icing sugar
  • Any fruit or jam you also wish to add into the centre

For the icing:

  • 100g butter
  • 200g icing sugar
  • 1 tsp of vanilla essence
  • A splash of milk
  • 50g chocolate (I used a mixture of dark and milk – double check the chocolate you use is gluten free)

METHOD

  1. Preheat the oven to 200C / Gas Mark 6. Grease and line (with greaseproof) a swiss roll tin (approx 23cm x 33cm & 2-3cm deep).
  2. Whisk the eggs and sugar until light, fluffy and pale in colour.
  3. Mix the cocoa and the flour together and sift into the egg mixture. Carefully fold in, to avoid loosing any air.
  4. Tip the mixture into the prepared tin and make sure it is distributed evenly into the corners.
  5. Bake in the oven for 8-10 minutes until springy and a skewer comes out clean.
  6. Remove from the oven. Make a score down the long edge, about 2.5cm in and roll tight (long edge facing you) while still warm, using the greaseproof paper to help you roll and hold it in place. Set aside to cool.
  7. Meanwhile whip the cream with an electric whisk, until fluffy but not stiff. I sometimes add a tablespoon of icing sugar to the cream to give it a slightly sweet edge.
  8. Once the log is cool, unroll it carefully and spread an even layer of cream onto the inside of the sponge (not too much or you won’t get that definitive swirl in the middle). You can also add jam, fruit or any other extras into the middle you may want at this stage.
  9. Use the greaseproof paper to carefully roll the log back up.
  10. Make the icing. Beat the butter with an electric whisk until light and fluffy. Sift in the icing sugar and keep whisking. Add the vanilla extract.
  11. Melt the chocolate in a bowl over a pan of hot water. Let it cool lightly before adding to the buttercream, whisk properly until fully incorporated.
  12. Spread onto the cooled sponge and using a fork, make the bark effect on the outside.
  13. Dust with icing sugar and decorate as you prefer, just a sprig of holly works well.
  14. Enjoy!

I hope you like this recipe! I hope you all have a Merry Christmas and a very Happy New Year. I look forward to sharing more recipes with you in the New Year!

K

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