Gluten-Free Yule Log

December 1st

Today is the first day of the 25 Days of a Glute-Free Christmas! What better to start off the season than a classic Yule Log? Before I made this fluffy little log, I had never had a yule log. I knew that the cake had to have a spongy texted, but beyond that I had no clue what it was. It looked like a junk food I used to have as a kid but supersized.

This is a light, fluffy, moist sponge cake, filled with a whipped cream cheese frosting. It is decadent but light, and will put anyone in the holiday spirit. Anyone who tries this during the holidays will not believe it is Gluten-Free, they will ask over and over what you really did to this obviously glutenous cake. You will lean in close and whisper, “Pamela’s Gluten free flour.” You will have changed how gluten-free dessert is perceived between your loved ones.

Plus you will be beyond pleased for blowing everyone’s mind. Remember to take some liberties. If your family loves peppermint, add some peppermint extract or candies to the cake. This is a dessert that is all about whimsy, so let your imagination run wild.

Ingredients for the cake:

  • 1/2 cup Hersey’s unsweetened cocoa powder
  • 1/4 cup Pamela’s all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • Dash of sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners’ sugar

Creation of the cake:

©JanellZimmerer2015
©JanellZimmerer2015
      1. Heat the oven to 375 degrees. Prepare a standard cookie pan with a coat of PAM or non-stick cooking spray. Then line the pan with parchment paper and coat in the cooking spray. This will allow for easier removal of the cake when it has finished cooking.
      2. In a bowl comb cocoa powder, baking powder and gluten-free flour.
      3. Separate the egg whites and yokes.Set the yokes aside and whip the egg whites for about 2 minutes.
      4. In a separate bowl, combine whipped egg whites, cream of tartar and salt.
      5. Gradually add 1/4 cup of sugar until stiff peaks form. Set aside.
      6. Beat together egg yokes, remaining 1/2 cup of sugar, and vanilla until it is pale yellow.
      7. Fold the egg yoke mixture into the egg whites mixture until just combined.
      8. Fold in the flour in 3 batches.
      9. Pour the cake mixture into the pan you prepared earlier. Bake in the oven for 12-14 minutes or until the center of the cake springs back.
      10. When the cake is done baking, run a knife around the edges and let cool completely before adding the filling.

Ingredients for the filling and frosting:

      • 2 ounces unsweetened baking chocolate, shaved
      • 8 oz cream cheese, room temperature
      • 6 tablespoons unsalted butter, softened
      • 16 oz  confectioners’ sugar
      • 1-1/4 teaspoon vanilla extract
      • 3/4 cup heavy cream
      • Dash of salt
      • Cranberries (Optional: this could be anything you have on hand or that your family loves. If you have kids let them help by adding their favorite decorations).
      • Sprinkles (Optional)

Creation of the filling and frosting:

©JanellZimmerer2015
©JanellZimmerer2015
      1. Heat the chocolate in the microwave until smooth. Set aside.
      2. In a separate bowl combine cream cheese, butter, vanilla and confectioners sugar. Add the confectioners sugar gradually.
      3. Put 1-1/2 cups of the mixture in another bowl. Beat in 1/2 a cup of heavy cream until peaks form.
      4. Fold the second mixture into the first mixture to lighten the frosting.
      5. Put 1-1/2 cups of the mixture back in the second bowl. Add chocolate, salt and the remaining 1/4 cups of heavy cream in the second bowl.
      6. Set both frostings aside.

Creation of Yule Log:

©JanellZimmerer2015
©JanellZimmerer2015
      1. Remove the cake from the pan, by lifting the parchment paper up.
      2. Spread the vanilla frosting over the cake evenly.
      3. This is the tricky part. It may crack a little but after the frosting is on, no one will be able to see that. Left the short end up and began rolling.
      4. Once the cake has been rolled, add the chocolate frosting to the outside. I did this using a frosting knife, but a regular knife will work fine.
      5. This is the fun part. You can decorate like a log or you can have it exploding with color. I simply took a fork and run it up and down the log to create a wood pattern. Then I added two cranberries and used green sprinkles to make the leaves.

 

©JanellZimmerer2015
©JanellZimmerer2015

Recipe adapted from FamilyCircle. Please check them out.

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