Gluten Free Flourless Yule Log - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-flourless-yule-log

Posted On: 24th December 2018

Yule log is such a popular Christmas treat to have, our version is naturally gluten free, the cake itself uses just three simple ingredients and it can easily be made using storecupboard staples as a last minute table centre piece. It is indulgent but also light and by using cream in the middle it makes it an extra special treat.

Ingredients

Cake
6 eggs
120g caster sugar
50g cocoa powder

Filling
50g nutella (optional)
150ml double cream

Buttercream
100g margarine
200g icing sugar
10g cocoa powder
Extra icing sugar for dusting

Preparation Time: 30 Mins
Cooking Time: 20 Mins

This recipe contains

Dairy, Egg

Method

NB: Nutella isn't compulsory but adds a little extra chocolate to the cake and a bit of moisture to the filling, it is gorgeous with just cream though too! Nut free if Nutella isn't used.

1. Separate the eggs so you have the whites in a large bowl and the yolks in another, set the whites aside.

2. Add the caster sugar to the yolks and beat until they go paler in colour.

3. Add the cocoa powder to the yolks and mix again, it will go very thick however make sure it it well combined.

4. Set the yolks aside and whisk the egg whites to stiff peaks. Add a spoonful of the whisked whites to the yolks and fold in to thin the mix slightly, then pour the yolk mix into the whites, gently fold the chocolate into the whites until well combined.

5. Pour the mix into a greased and lined swiss roll tin and place in an oven preheated to gas mark 4 for 18-20 mins.

6. Once the cake has cooked, place a piece of greaseproof paper on a work surface and sprinkle over a little caster sugar, let the cake cool slightly then tip onto the paper (so the top is now on the bottom, on top of the sugar) and peel off the greaseproof it baked in.

7. Score a line about an inch from the edge of one of the short sides, you want it to go about half way though the cake, no further. This helps it to roll up.

8. While still warm, gently bend up from the scored short sides and roll up in the greaseproof to train it to curve, allow to go almost fully cold then unwind to let the middle of the cake go cold.

9. Whisk the double cream until stiff. Spread the Nutella over the cake (if using) then spread over the whipped cream.

10. With the edge that is scored furthest from you, gently roll the cake up toward you using the paper to help pull it into a tight roll at the start then continue to roll until fully rolled up. Trim of the ends to neaten up the sides and make sure you get cream through the entire cake.

11. In a large bowl, cream together icing sugar, cocoa powder and margarine to make a chocolate buttercream, thin down with 1/2tbsp of milk if you find it is to thick to spread. Cover the cake in the butter cream and use a fork to create peaks on the top.

12. If you like, drizzle some chocolate ganache (100g milk chocolate with 150g double cream heated up to just below boiling poured over and mixed together to create a thick chocolate sauce) over the log to create a two tone bark effect and dust over icing sugar to look like icing sugar.

This recipe makes 8 slices
Nutritional info per slice (without Nutella)