This traditional Christmas treat is sure to delight "gluten free-ers" and regular
cake lovers alike.
1/2 cup confectioners' sugar
2/3 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup brown rice flour blend *
1/4 cup natural or Dutch-process cocoa
1 teaspoon Cake Enhancer, optional
1/2 teaspoon baking powder
4 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup vanilla syrup, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur
2 cups (1 pint) heavy cream, divided
1/4 cup whipped cream stabilizer, divided; optional, but helpful
2 teaspoons vanilla extract
4 teaspoons sugar
To make the cake: Heat the oven to 375 degrees F. Line a 9 1/4" x 14"
x 1" (jelly roll) pan with parchment or foil; generously grease the parchment
Sift together the confectioners' sugar, flour, cocoa, Cake Enhancer, and
baking powder twice.
Whip the eggs and salt at high speed of an electric mixer for about 5 minutes,
until thick and lemon-colored.
While continuing to beat, gradually add the granulated sugar, then the flour
mixture, blending just until the dry ingredients are wet.
Stir with a spatula or spoon until the batter's color is mostly even, but
with some streaks remaining. Immediately pour the batter into the prepared pan.
Bake the cake for 13 to 16 minutes, or until a wooden pick inserted in the
center comes out clean.
Remove the cake from the oven, and cool it in the pan for 1 hour.
Dust the top with confectioners' sugar, run a knife around the edge to loosen,
turn out onto clean parchment, and remove bottom parchment or foil. Trim off
hard edges, if necessary.
Brush syrup or liquor over the cake. Allow it to sit for a few minutes for
syrup or liquor to soak in while preparing the filling.
To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons
of the whipped cream stabilizer, 1 teaspoon vanillaextract, and 2 teaspoons
sugar until soft peaks form.
Spread the whipped cream (about 2 cups) over the prepared cake, leaving
an inch along a short edge clear of cream.
Rolling towards the edge that's clear of cream, roll the log onto a sheet
of plastic wrap, then use the wrap to round the roll.
Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm
Unroll the log from the plastic wrap, and place it on a serving platter.
Whip the remaining cup of heavy cream with the remaining 2 tablespoons of
whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar,
until soft peaks form. Spread over the cake.
Refrigerate until serving time. Just before serving, sprinkle with shaved
chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint
Refrigerate any leftovers; cake is best enjoyed within a day of making it.
Hands-on time: 25 16 min | Baking time: 13 to 24 min | Yield: about 8 servings
* Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose
Flour, which includes ingredients that reduce the grittiness sometimes found in
gluten-free baked goods. Our flour also increases the shelf life of your treats,
keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works
pretty well when substituted; and it tastes better than a blend using regular brown
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2
cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca
starch. Store airtight at room temperature.
You can substitute white rice flour for the brown rice
flour if you like; it'll make your baked goods grittier (unless you manage to find
a finely ground version).