Yule Log (Made Easily, Delicious and Gluten Free!)

• servings: 10 servings
• active time: 30 minutes
• total time: 1 hour 25 minutes

Ingredients

6 egg whites (at room temperature)

¾ cup sugar (divided according to directions)

6 egg yolks

⅓ cup unsweetened cocoa (good quality)

1 tsp vanilla extract

⅛ tsp salt

¼ cup confectioner's sugar (as needed for work space)

1 ½ cups heavy cream (chilled)

½ cup confectioner's sugar

¼ cup unsweetened cocoa

2 tsp instant coffee powder

¼ cup butter (room temperature)

2 ½ cups confectioner's sugar

2 Tbsp unsweetened cocoa

¼ cup strong coffee (cold)

Directions

For the Sponge Cake:

Preheat oven to 375ºF (190ºC).

Prepare 15"x10"x1" 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 ¼ cup (60 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 ½ cup (115 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.

Nutrition

• Serving Size: 1 slice
• Calories: 412 kcal
• Total Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 163 mg
• Sodium: 115 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 2 g
• Total Sugars: 55 g
• Protein: 6 g