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Gluten Free Yule Log

Gluten Free Yule Log


  • 5 whole eggs
  • 1/2 cup sugar
  • 1/2 cup Namaste gluten free flour blend
  • 2 tablespoons cocoa powder
  • Chocolate Italian Buttercream
  • 1/2 cup cane sugar
  • 2 tablespoons water
  • 2 egg whites, room temperature
  • 1 cup butter, room temperature
  • 100 grams 70% chocolate, melted

How to Make It

Instructions for Yule Log:

Preheat over to 400F

In a medium bowl, sift together your GF flour blend and cocoa powder and set aside. Lien a sheet pan with parchment and set aside.

In a heat proof bowl, whisk together the eggs and the sugar. Place the egg mixture over a hot water bath and warm it until the sugar dissolves, stirring on a constant basis. Once the sugar is dissolved pour into a stand mixer with the whisk attachment; on high speed mix until light and fluffy. Then fold in the sifted flour by hand. Do not over work the batter as it will destroy the air pockets developed in the mixing process.

Spread the sponge batter evenly on the parchment lined tray (18"x13"), again not over working the batter.

Instructions for Buttercream:

In a large mixing bowl or a stationary mixer bowl add the egg whites and set aside. In a heat proof bowl, add the chocolate and let it melt over a water bath on low heat, stirring occasionally until melted and then set aside to cool. Cut the room temperature butter in to ½ inch cubes and set aside.

In a small pot add the sugar and water and place on high heat and let boil until soft ball stage 110C, using a digital or candy thermometer. Once the sugar mixture is getting close to 110C, start to whisk your egg whites on medium speed until fluffy. Continue to whisk the egg whites while slowly pouring the finished sugar syrup down the side of the bowl. Do not pour over the whisks it will spray the sugar syrup everywhere and make a huge mess and will affect the finished product. Continue to whisk the meringue until it is completely cool, then add the butter 1 cube at a time with the mixer on medium speed. Do not add the butter if the meringue is still warm, it will melt the butter and ruin the buttercream. Be aware that at a certain point when add the butter to the meringue, it will look like it is splitting, keep mixing and adding the remaining butter it will emulsify.

Once all the butter is added the meringue, continue to mix on medium speed until the buttercream is smooth and spreadable. Take the cooled melted chocolate and add a spoonful of butter cream to the chocolate and mix quickly to make sure the chocolate does not seize, and you do not have specks of chocolate in your butter. Then add the chocolate mixture to your buttercream and mix until incorporated.

If you are not using your buttercream right away, you can store it in an airtight container in the fridge or the freezer. Make sure that you pull the buttercream from the fridge/freezer and bring it to room temperature before use.

Instructions for Yule Log Assembly:

1. Take you cooled swiss roll sponge and spread the chocolate buttercream in an even layer, about 1/8-inch-thick, over the sponge

2. Starting in the middle, on the long side, moving outwards roll the sponge up; careful to not do it too tightly so the buttercream squishes out. Once it is rolled into a log, put in the fridge to set up for about 15-30 mins.

3. Pull the roll from the fridge and cut in half. Take the half roll, place on a serving tray or cake board and at an angle, 1 ½ inches from the end, cut off a piece of roll. Spread 1 tbsp buttercream on to the angled end of the 1 ½ inch piece and stick it to the remaining roll on the longest side.

4. Take a generous spoonful of buttercream and place it on the roll and with an offset spatula (offset pallet knife) icing the roll, leaving the sides of the roll exposed making it look like the rings of a tree. Ideally, your icing should be about ¼ inch thick, however if you like a good portion buttercream on your cake go for it!

5. Once you have completed icing the roll, take your offset spatula and create indents in the icing that looks like the texture of tree bark.

6. Take your edible decorations (marzipan or meringue mushrooms are traditionally used) or your non-edible decorations (just make sure they don’t get eaten by your guests) and decorate your yule log.

7. Place the yule log in the fridge to set up.

8. Pull the yule log from the fridge and let it come to room temperature about 1 hour before serving, then in sifter place some icing sugar and tap it over the yule log to give the effect of snow.

9. Serve and enjoy!

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