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Gluten Free Yule Log Recipe

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★★★★★

4.5 from 130 reviews

This Gluten Free Yule Log is a festive and elegant dessert perfect for the holiday season. Featuring a light and airy gluten free cocoa sponge rolled with a rich dark chocolate buttercream, it is decorated to resemble a traditional yule log with bark-like frosting texture and festive edible holly. The recipe uses simple ingredients and a gentle folding technique to maintain the sponge’s fluffiness while ensuring it remains moist and tender.

Ingredients

Scale

Sponge

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

Frosting and Decoration

  • 300 g icing sugar
  • 300 g unsalted butter (at room temperature)
  • 300 g dark chocolate
  • 1 tbsp icing sugar (for rolling)
  • Edible holly icing (I used the Sainsbury’s one)

Instructions

  1. Preheat and Prepare Tin: Preheat the oven to 180°C (Fan 160°C) or Gas Mark 4. Line a 39cm x 27cm Swiss Roll tin with baking parchment, leaving a good overlap on the edges to help with lifting out the sponge later.
  2. Separate Eggs: Separate the eggs into two bowls, placing the whites in one and yolks in another.
  3. Whisk Egg Whites: Using an electric whisk, start beating the egg whites until they begin to stiffen. Gradually sprinkle in 50g of caster sugar while whisking. Continue until stiff, glossy peaks form.
  4. Whisk Egg Yolks: Add the remaining caster sugar to the egg yolks and whisk until the mixture becomes pale and thick.
  5. Combine Dry Ingredients: Sift the gluten free flour, cocoa powder, and xanthan gum into the egg yolk mixture, then gently fold together using a spatula.
  6. Fold in Egg Whites: Divide the whipped egg whites into 3-4 portions and carefully fold each portion into the egg yolk mixture in turn, maintaining as much airiness as possible to keep the batter light.
  7. Spread and Bake Sponge: Pour the batter into the prepared Swiss Roll tin and spread evenly. Bake in the middle of the oven for approximately 20 minutes, or until the edges shrink slightly away from the tin sides.
  8. Turn Out Sponge: Place a clean sheet of baking parchment on your work surface and sprinkle some icing sugar over it. Immediately turn the hot sponge out onto this paper and carefully peel off the parchment from the bottom of the sponge.
  9. Roll Sponge While Warm: Score a line about 2 inches from the longest edge of the sponge. Using the baking paper, carefully roll the sponge up from this edge with the paper inside. Place the rolled sponge with the seam side down on a wire rack and allow to cool completely.
  10. Melt Chocolate: Melt the dark chocolate either in short bursts in the microwave or in a bowl over hot water. Set aside to cool to room temperature.
  11. Make Frosting: Beat the room temperature butter with an electric mixer until pale and fluffy. Sift in the icing sugar and continue beating until smooth. Then add the cooled melted chocolate and beat everything together until fully combined and smooth.
  12. Assemble Yule Log: Carefully unroll the cooled sponge and spread a thick, even layer of frosting inside. Roll the sponge back up tightly.
  13. Create Branch Effect: For a branch effect, cut about one-quarter of the roll at an angle. Position this cut piece alongside the main roll so the angled end rests on the bottom and attaches as a branch.
  14. Frost the Log: Spread the remaining frosting all over the outside of the rolled log including the ends. Use a fork to gently score and create a bark-like texture all over the frosting.
  15. Decorate: Dust the log lightly with icing sugar and garnish with edible holly icing to complete the festive decoration.

Notes

  • Make sure to fold the egg whites gently to retain air and create a light sponge.
  • Rolling the sponge while warm prevents cracking.
  • If you don’t have xanthan gum, use a recommended gluten free flour blend that includes a binder.
  • Room temperature butter is crucial for making smooth frosting.
  • The bark effect can be enhanced by varying pressure with the fork and adding extra chocolate shavings if desired.
  • Store the yule log in a cool place and consume within 2-3 days for best freshness.

Keywords: Yule Log, Gluten Free Cake, Christmas Dessert, Chocolate Log, Swiss Roll, Holiday Baking, Gluten Free Yule Log, Festive Dessert

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