Gluten Free Yule Log
Ingredients for the Yule Log
- 65g Eurostar Gluten Free Premium Self Raising Flour
- 100g caster sugar
- ¼ teaspoon of Xanthan gum (optional)
- 40g Unsweetened Cocoa powder (naturally gluten free)
- 4 large eggs
- Icing sugar for dusting
Ingredients for the chocolate buttercream
- 675g icing sugar
- 45g unsweetened cocoa powder
- 65g butter, softened, plus extra for greasing
- 2 tsp vanilla extract
- 125ml milk
- Preheat your oven to 180°C fan /200°C / 400°F. Grease a 35 x 25cm (14 x 10in) Swiss roll tin, and line it with non-stick baking parchment.
- In a large mixing bowl, whisk together your caster sugar and eggs until light and a little frothy. Sift in your flour, xanthan gum and cocoa powder. Fold this into your mixture carefully until fully combined. (the mix seems a little wet but keep folding until all combines). Pour the mixture into your prepared Swiss roll tin, ensuring it spreads right to the edges. Try your best to get it as even as possible.
- Bake for about 9 minutes; the sponge should have come away a little from the sides of the tin and be slightly risen. Remove from the oven and very carefully invert the sponge onto another piece of baking parchment that’s lightly dusted with icing sugar. Carefully peel off the parchment that was lining the tin.
- While the sponge is still warm, roll it up from a longer side, with the parchment inside it as you roll. Place to one side and leave it to cool completely, while rolled up. Perhaps place something heavy against it to ensure it stays tight and doesn’t unroll itself.
- While your sponge is cooling, make your buttercream. Add all the ingredients to the bowl, (an electric whisk will be best for this part, but if making by hand, ensure you mix for longer), sifting in the icing sugar and cocoa powder. Start the mixer on low and then increase to a higher speed as it all begins to come together into a lovely, smooth, spreadable consistency. If it’s not coming together, add a little extra milk very slowly, while mixing.
- To assemble, carefully unroll the sponge and remove the baking parchment. Spread a layer of buttercream about 1cm (½in) thick over the sponge, leaving a 5mm (¼in) clear border.
- Carefully roll the sponge back up and transfer to a serving plate. Your rolled-up sponge will probably now look a little long. To create a ‘branch’, cut a quarter off at a 45-degree angle, then simply place it against the main cake. Trim the angled end of the main log so both ends are straight once again. Cover the sponge with the remaining buttercream and use a fork or sharp knife to create a wood-like pattern.
- Dust with icing sugar and decorate to your choice.
- You need to make sure that you roll it lengthways.
- Although cocoa powder is naturally gluten free you may need to be aware that it is not always produced in a clean label facility like ours so check labels
- When putting baking paper in you tray, leave a good amount over the sides to help you lift out the cake in one piece