This traditional Christmas treat is sure to delight “gluten free-ers” and regular cake lovers alike. The cake and filling can be flavored many different ways and can be given decorations galore.
GLUTEN-FREE CHOCOLATE YULE LOG
- CAKE
- 1/2 cup confectioners' sugar
- 2/3 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup brown rice flour blend*
- 1/4 cup unsweetened baking cocoa or Dutch-process cocoa
- 1 teaspoon Cake Enhancer (, optional)
- 1/2 teaspoon baking powder
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup gluten-free vanilla syrup (, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur)
- FILLING
- 2 cups heavy cream (, divided)
- 2 tablespoons Instant ClearJel (, divided; optional, but helpful)
- 2 teaspoons vanilla extract
- 4 teaspoons sugar
- To make the cake: Preheat the oven to 375°F. Line a 9 1/4″ x 14″ x 1″ (jelly roll) pan with parchment or foil; generously grease the parchment or foil.
- Sift together the confectioners’ sugar, flour, cocoa, Cake Enhancer, and baking powder twice.
- Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored.
- While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.
- Stir with a spatula or spoon until the batter’s color is mostly even, but with some streaks remaining.
- Immediately pour the batter into the prepared pan.
- Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, and cool it in the pan for 1 hour.
- Dust the top with confectioners’ sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil.
- Trim off hard edges, if necessary.
- Brush syrup or liquor over the cake.
- Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling.
- To make the filling: Mix 1 tablespoon of the Instant ClearJel with 2 teaspoons of the sugar.
- Whip together 1 cup of the heavy cream, the ClearJel/sugar mixture, and 1 teaspoon vanilla extract until soft peaks form.
- Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.
- Rolling towards the edge that’s clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll.
- Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.
- Unroll the log from the plastic wrap, and place it on a serving platter.
- Mix the remaining 1 tablespoon Instant ClearJel with the remaining 2 teaspoons sugar. Whip the remaining cup of heavy cream with the ClearJel/sugar mixture and 1 teaspoon vanilla extract until soft peaks form.
- Spread over the cake.
- Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies.
- Refrigerate any leftovers; cake is best enjoyed within a day of making it.
- Courtesy of King Arthur
