Making a yule log for Christmas dessert has become a tradition for our family.I’ve made it for a few years, and this year, the kids requested that I make it. What’s not to like about the dessert? Lots of whipped cream, chocolate, and a yummy sponge cake! This year, I am updating my recipe thanks to a gluten-free sponge cake recipe via The Nourished Kitchen. Yeah!
The Original Plan
My sponge cake recipe came from The Joy of Cooking, one of my favorite cookbooks. The cake only needs to bake for about 10 to 12 minutes in a jelly roll pan. Make sure you use wax paper or parchment paper under the cake to facilitate removal from the pan. I rolled mine up in a prep towel after it cooled.
The whipped filling recipe also came from The Joy of Cooking. Basically you whip together one cup of heavy whipping cream with vanilla extract and confectioner’s sugar to taste in an electric mixer. I used less sugar because of the cake and the icing. Before putting the filling on the cake, I spooned a thin layer of strawberry jam, warmed for easier spreading. The kids liked finding strawberries inside the Yule Log.
For the chocolate frosting, I doubled frosting recipe in Apples for Jam. After drawing lines for bark in the chocolate frosting, I sprinkled a little confectioner’s sugar over top for snow.
Gluten-Free Yule Log
Since my original sponge cake recipe calls for flour, this year, I looked for and found a gluten-free recipe for the cake part. I didn’t want anything that required unusual ingredients. The gluten-free buche de nole recipe from Nourished Kitchen fits the bill with its emphasis on eggs and cocoa powder.
What’s your family’s favorite Christmas dessert?
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