The Yule Log is a family tradition in many homes during Christmas. Here is a recipe from King Arthur Flour that will be a treat for those that are on gluten-free diets as well as those who are not!
http://www.kingarthurflour.com/
Merry Christmas!
Ingredients:
Cake
- ½ cup confectioners’ sugar
- 2/3 cup King Arthuror 3/4 cup brown rice flour blend Gluten-Free Multi-Purpose Flour
- 1/4 cup unsweetened baking cocoa or Dutch-process cocoa
- 1 teaspoon Cake Enhancer, optional
- ½ teaspoon baking powder
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup gluten-free vanilla syrup, coffee syrup, or for brushing on cake; or substitute 1/2 cup of your favorite liqueur simple syrup
Filling
- 2 cups (1 pint) heavy cream, divided
- ¼ cup whipped cream stabilizer, divided; optional, but helpful
- 2 teaspoons vanilla extract
- 4 teaspoons sugar
Directions:
1) 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.
2) Sift together the confectioners’ sugar, flour, cocoa, Cake Enhancer, and baking powder twice.
3) Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored.
4) While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.
5) 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.
5) Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
6) Remove the cake from the oven, and cool it in the pan for 1 hour.
7) 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.
8) 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.
9) To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons of the whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar until soft peaks form.
10) Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.
11) 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.
12) Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.
13) Unroll the log from the plastic wrap, and place it on a serving platter.
14) Whip the remaining cup of heavy cream with the remaining 2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form. Spread over the cake.
15) Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies.
16) Refrigerate any leftovers; cake is best enjoyed within a day of making it.
Filed under: Cooking, Products, Recipes Tagged: allergy, Celiac, celiac disease, Chocolate, Christmas, cookies, cooking, Flour, Gluten, Gluten Free, Gluten Free Diet, gluten intolerance, Gluten sensitivity, Holidays, King Arthur Flour, Peppermint, products, recipes, Yule Log
