Gluten-Free Chocolate Yule Log

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Vanilla syrup, gluten-free

• Baking & Spices

  • 1/4 cup Baking cocoa or dutch-process cocoa, unsweetened
  • 1/2 tsp Baking powder
  • 1/2 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 2/3 cup King arthur multi-purpose flour, Gluten-Free
  • 1/2 tsp Salt
  • 4 tsp Sugar
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 tsp Cake enhancer

• Dairy

  • 2 cups Heavy cream

• Other

  • 2 tablespoons Instant ClearJel, divided; optional, but helpful*

Found on kingarthurflour.com

Description

Ingredients

• 1/2 cup confectioners sugar
• 2/3 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup brown rice flour blend*
• 1/4 cup unsweetened baking cocoa or Dutch-process cocoa
• 1 teaspoon Cake Enhancer, optional
• 1/2 teaspoon baking powder
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 cup gluten-free vanilla syrup, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur
• *See tips, below.
• 2 cups heavy cream, divided
• 2 tablespoons Instant ClearJel, divided; optional, but helpful*
• 2 teaspoons vanilla extract
• 4 teaspoons sugar
• *Instant ClearJel doesnt carry a certified gluten-free designation.

Directions

• 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. Sift together the confectioners sugar, flour, cocoa, Cake Enhancer, and baking powder twice. Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored. While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet. Stir with a spatula or spoon until the batters color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan. Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and cool it in the pan for 1 hour. 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. 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. To make the filling: Mix 1 tablespoon of the Instant ClearJel with 2 teaspoons of the sugar. Whip together 1 cup of the heavy cream, the ClearJel/sugar mixture, and 1 teaspoon vanilla extract until soft peaks form. Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream. Rolling towards the edge thats clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll. Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up. Unroll the log from the plastic wrap, and place it on a serving platter. Mix the remaining 1 tablespoon Instant ClearJel with the remaining 2 teaspoons sugar. Whip the remaining cup of heavy cream with the ClearJel/sugar mixture and 1 teaspoon vanilla extract until soft peaks form. Spread over the cake. Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies. Refrigerate any leftovers; cake is best enjoyed within a day of making it.