Christmas Youle Log #glutenfree #glutenfreerecipe #Christmas

This gorgeous festive cake is a beautiful addition to any Christmas table. It epitomizes the essence of festive season where beautiful food and the festive spirit are essentially intertwined. A decoration in itself, enjoy the sensory as well as the visual.

Chocolate Sponge

Ingredients:

 

6 Eggs - separated, room temperature. 
2/3 cup Caster Sugar
1 cup gluten-free Corn Flour
1/4 cup gluten-free Plain Flour
1/4 cup Cocoa Powder (optional)
2 teaspoons Baking Powder
Pinch of Salt
1/2 teaspoon Vanilla Essence

Method:

Preheat oven to 180C.
Grease a large thin sponge tray. Line with baking paper on the base.  (30x15cm)
Sift all dry ingredients 4 times.
In a large bowl, beat egg whites and salt for 3 minutes.
Add sugar and beat until stiff peaks form.
Add egg yolks and vanilla.
Mix through gently until just mixed.  
Add dry ingredients, fold in gently with plastic spatula, do not over mix.
Pour into the tray and bake for 20 minutes.
Turn out onto rack, then decorate with cream after cooling.

Chocolate Butter Cream

Ingredients:

400g Butter - room temperature
2/3 cup Caster Sugar
1/4 cup Water
350g Dark Cooking Chocolate - melted
3 cups Icing Sugar - sifted.
1.5 tablespoon Brown Food Colouring (If it is not dark enough.)
2-3 cups Thickened Cream - whipped.
1 tin Fruit Cocktail (400g) - drained

Method:

Boil caster sugar and water on medium heat for 10 minutes.
Set aside to cool.
Beat butter in mix master for about 15 minutes at medium speed, until soft and creamy
Add melted chocolate and sugar water.

Roll in baking paper or tea towel

Beat for a further 10 minutes until smooth.
Add icing sugar and brown food colouring (if necessary) . 
If the butter cream is a little wet and soft, refrigerate for about 20 minutes. For best results, make it a day ahead.
Remove and place the sponge on a large baking paper or clean tea towel.
Spread with half of the whipped thickened cream.
Place drained cocktail fruit on the cream and roll the sponge.
Let it stand about 30 minutes in the fridge to prevent it falling apart.
Spread remaining whipped thickened cream on a large plate or cake board.
Remove the baking paper from the cake roll, spread top and sides with chocolate butter cream.
Using icing spatula, or fork, make stripes in the butter cream to make the cake look like a yule log.
Cut into 2-3 pieces on an angle.
Place them on the whipped cream.
Using a piping bag, decorate end of rolls to look like logs.
Dust some icing sugar on the top and decorate with some Christmas decorations. 

Decorate with icing bag to look like logs

Keeps in the fridge for about 5-7 days

Contact: lee.leehocklai@gmail.com

Arrange rolled sponge on whipped cream

 

Cut and serve!