Yule Log

Name: Yule Log
Prep time: 40 min
Total time: 40 min
Yield: 10
Cuisine: British
Ingredients: 100g caster sugar; 4 large eggs; 65g gluten free self raising flour*; ¼ tsp xanthan gum; 40g unsweetened cocoa powder*; Icing sugar, for dusting; Red and green fondant icing, for the holly decoration*; 675g icing sugar; 45g unsweetened cocoa powder*; 65g butter, softened, plus extra for greasing; 2 tsp vanilla extract; 125ml milk

You wouldn’t believe just how incredibly flexible and strong a gluten free sponge could be until you’ve made this. The sponge is super-soft and light, yet strong enough to roll and hold all that lovely, chocolatey buttercream.

Credited to: Becky Excell

Kcal:

Serves 10

40 mins prep

Ingredients

For the yule log

100g caster sugar
4 large eggs
65g gluten free self raising flour*
¼ tsp xanthan gum
40g unsweetened cocoa powder*
Icing sugar, for dusting
Red and green fondant icing, for the holly decoration*

For the chocolate buttercream

675g icing sugar
45g unsweetened cocoa powder*
65g butter, softened, plus extra for greasing
2 tsp vanilla extract
125ml milk

Notes: *Search our food and drink information for suitable products

Method

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 – I use an electric hand whisk for this. Sift in your flour, xanthan gum and cocoa powder. Fold this into your mixture carefully until fully combined. 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.
Now, 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. I usually put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself.
While your sponge is cooling, make your buttercream. Add all the ingredients to the bowl of a stand mixer (an electric hand whisk will do the job just fine too, 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 off 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, to finish, use a tiny amount of red and green fondant to create a holly leaf decoration or two. Cut the ends off to reveal your swirl, and enjoy.