Gluten-Free Bûche de Noël (Yule Log Cake) (Edit recipe)

A delicious and festive cake to serve at Christmas dinner, a yule log cake is not only decadent, but it is so fun to make. It is easier than you think, and is sure to impress all of your guests! I used Preppy Kitchen's yule log sponge cake recipe, and simply replaced the flour with our Gluten-Free All-Purpose Flour blend, and it turned out perfectly!

2 hours

25 minutes to 35 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	365
Fat:	25 g
Carbohydrates:	32 g
Protein:	9 g
Cholesterol:	70 g
Sodium:	82 mg
Fiber:	1 g
Sugars:	28 g
Calculated per serving.

by Primal Palate

Serves: 12

Ingredients

7 whole Eggs, large eggs, at room temperature, separated
200 grams Granulated White Sugar, 1 cup, divided
80 grams Primal Palate Gluten-free All-Purpose Flour, 2/3 cup, spooned and leveled
33 grams Cocoa Powder, 1/3 cup, unsweetened
1/2 tsp Himalayan Pink Salt, fine salt
2 Tbsp Powdered Sugar, For dusting the tea towel

Whipped Cream Frosting Filling

Chocolate Frosting

8 oz Unsalted Butter, 2 sticks, at room temperature
2 oz Heavy Cream (Whipping Cream), 1/4 cup
1 tsp Pure Vanilla Extract
240 grams Powdered Sugar, 2 cups, sifted
50 grams Dutch Processed Cocoa Powder, 1/2 cup, sifted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lightly grease a rimmed baking sheet (17 1/4x12 1/4x1) with avocado oil. Line the baking sheet with parchment paper, and lightly grease the parchment paper.
Preheat the oven to bake at 350 F.
Separate the eggs. Crack the whites into the bowl of a stand mixer, and then place the yolks into a medium size mixing bowl.
Pour 3/4 cup or 150 grams of the granulated white sugar into the bowl with the egg yolks, and the remaining 1/4 cup or 50 grams of sugar into the bowl of egg whites.
Using the whisk attachment, whip the egg whites in your stand mixer until stiff peaks form.
Whisk the egg. yolks and sugar together, and then sift the flour, cocoa powder, and salt into the bowl of egg yolks, and whisk to evenly combine.
Gently fold the whipped egg whites into the bowl with the egg yolk, sugar, flour, and cocoa powder, a little at a time, until the whites have been completely folded into the rest of the batter.
Pour the batter onto your prepared baking sheet, and smooth into an even layer using an offset spatula.
Place the baking sheet into the oven, on the middle rack, and bake for 25-35 minutes, or until the cake springs back when you press on it gently in the center. If it is not fully cooked in the middle it can crack and break when it's rolled.
Lay a large, clean tea towel out on your counter, and lightly dust with powdered sugar.
Once the cake has finished cooking, flip the cake over onto the tea towel, and carefully roll the sponge cake up with the tea towel along the long side.
Allow the cake to cool, seam side down, rolled in the tea towel for 1 hour before frosting. If you need to frost your cake the following day, just make sure it is rolled up in something that it wont easily stick to, so either the towel dusted with powdered sugar, or parchment paper.
To make the whipped cream frosting, pour one cup of heavy cream into a large mixing bowl. Beat using a hand mixer until the cream starts to look thicker.
Add in the cream cheese and vanilla, and beat again until the cream cheese is evenly combined with the whipped cream.
Sift in the powdered sugar, and beat again until stiff.
Unroll the sponge cake from the tea towel, and place on a sheet of parchment paper for frosting.
Spread the whipped cream frosting over the sponge cake into an even layer, and then carefully roll the cake up one last time.
Place the cake on to a baking sheet, lightly cover with plastic wrap, and place in the fridge for 20 minutes.
In the bowl of a stand mixer, or in a large bowl to use the hand mixer again, combine the softened butter, vanilla, and cream. Beat until the butter and cream are whipped, about 5 minutes.
Sift in the cocoa powder, and 1 cup of powdered sugar, and beat again until fully combined.
Scrape down the sides of the bowl, and then sift in the remaining cup of powdered sugar, and beat again for 5 minutes, scraping down the bowl as needed.
Remove the cake from the fridge, and transfer to a cutting board if you are planning to slice the cake for decorating.
I like to slice about 1/2 an inch from each end to expose a perfect swirl, and then cut about 4-6 inches from one end of the cake, slicing on the diagonal to create another branch on the log.
Assemble your sliced cake on the surface you plan to serve it on, and then frost the entire cake with the chocolate frosting using a small offset spatula. Do not frost the ends.
Use a fork to run lines down the frosting to make the cake look more like bark if desired.
Lightly dust the cake with powdered sugar, and decorate with candied cranberries, rosemary, or even homemade meringue mushrooms if you would like.
Refrigerate until serving. You can stick toothpicks into the cake and lightly cover with plastic wrap to place in the fridge. Remove the cake from the fridge an hour before serving.