Yule Log (Made Easily, Delicious and Gluten Free!)
User Reviews
4.8
Yule Log (Made Easily, Delicious and Gluten Free!)
Description
This Yule Log recipe creates a gluten-free cocoa sponge cake that is both airy and moist, made by folding cocoa and vanilla into whipped egg whites and yolks beaten with sugar. The cake is baked in a jelly roll pan, then turned out onto a sugared towel to maintain moisture and allow easy rolling. The filling is a whipped cream mixture sweetened and flavored with cocoa and instant coffee, creating a mocha effect.
The cake is designed to be rolled gently to maintain the tender crumb without cracking. Optional mocha buttercream icing can be spread over the rolled log for added richness, combining butter, confectioner's sugar, cocoa powder, and strong cold coffee. This layered approach balances light sponge with creamy, coffee-flavored filling and frosting. The confectioners' sugar on the surface adds a snowy look typical of traditional Yule Logs.
This dessert suits holiday meals, delivering both visual appeal and chocolate-coffee flavor. The recipe can be simplified by omitting the buttercream or trimming ends, allowing preparation in about 45 minutes. When frosting is included, expect around 1.5 hours total. The instructions advise using appropriately sized bowls for beating egg whites and yolks to ensure optimal volume.
Ingredients
Yule Log Sponge Cake
- 6 egg at room temperature, white
- ¾ cup sugar 171 g total, divided into 57 g and 114 g
- 6 egg yolk
- ⅓ cup unsweetened cocoa powder 35 g, good quality
- 1 tsp vanilla extract
- pinch salt
- confectioners sugar
Filling
- 1 ½ cups heavy cream 12 oz, chilled
- ½ cup confectioners sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons instant coffee powder
Mocha Buttercream Icing (optional)
- ¼ cup butter 57 g, room temperature
- 2.5 cups confectioner's sugar 250 g
- 2 Tbsp unsweetened cocoa powder
- about 1/4 cup 1 to 2 oz of cold, strong coffee
Instructions
- Preheat oven to 375ºF (190ºC.)
For the Sponge Cake
- Prepare 15x10x1 jelly (Swiss) roll pan by buttering the pan, lining with parchment paper and then lightly butter the paper.
- In large bowl (see notes), beat egg whites at high speed until soft peaks form when beaters are slowly lifted. Add 1/4 cup (57 g) sugar, two tablespoons at a time, beating until stiff peaks form. Set aside.
- Using the same beaters in another large bowl, beat yolks at high speed, adding remaining 1/2 cup (114 g) sugar, two tablespoons at a time, until very thick (about 4 minutes.
- At low speed, beat in cocoa, vanilla and salt until smooth.
- With a spatula or large spoon, gently fold cocoa mixture into egg whites just until blended (until there are no egg whites visible.) Spread evenly into pan.
- Bake 15 minutes or until surface springs back when gently pressed.
- Place a clean linen kitchen towel on workspace and sprinkle with confectioner's sugar, in a 15"x10" area. Turn cake out onto sugared towel and carefully peel off paper. Roll up cake, starting with the short end.
- Continue rolling until the end, and then place seam side down onto cooling rack. Allow to cool completely. Meanwhile, prepare the filling.
Filling
- Place all ingredients in a bowl.
- Whip until stiff, cover and refrigerate until needed.
To Assemble
- Unroll the cake and cover with filling to 1" from one short edge. Re-roll without the cloth, and place seam side down onto serving plate.
- Cover loosely with foil and refrigerate for at least an hour before serving. This can also be frozen for up to a week, wrapped in foil.
- Let stand at room temperature for one hour before serving.
To Serve as in the Original Recipe
- Place on a serving platter.
- Dust with confectioner's sugar and decorate with red candied cherries and green angelica leaves.
Christina's Method of Decorating a Yule Log
- Prepare buttercream frosting: mix all the ingredients together until smooth and creamy, adding enough coffee until a smooth, spreadable consistency is reached.
- Before placing the filled yule log on a serving plate, cut a small piece off each end of the log, at a slight angle. Cut smaller than you think you should or you'll end up with a yule stump instead of a yule log (haha!)
- Spread a little frosting on an end of each piece (outside ends) and attach it to the log to make it look like a log with two cut branches on it.
- Frost the entire log, using a butter knife and make the frosting look like bark, by making rough streaks with the knife.
- Alternately, you can run a fork along the entire dessert, to make it look like the bark on a log. Sprinkle with confectioner's sugar just before serving (to make it look like snow.)
- Decorate with meringue mushrooms, pine needles, sugared cranberries, rosemary, and/or other decorations.
- SEE PHOTOS IN THE BODY OF THIS POST FOR BEST RESULTS.
Notes
- Use a larger bowl for beating egg whites to achieve better volume.
- Preparing the cake without frosting and trimming ends shortens prep time to about 45 minutes.
- Including frosting increases total preparation to approximately 1.5 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 200kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 116mg | 39% |
| Sodium | 53mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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