Christmas Yule Log

Serves 8

for the Chocolate Ganache Filling
Make a day before making Yule log.

300g plain chocolate
150ml coconut cream from a tin of coconut milk or dairy-free whipping cream
50g dairy-free margarine
200g icing sugar

strawberry jam

for the Sponge
200g caster sugar
200ml aquafaba (the water from a tin of chickpeas)
Cream of tartar, pinch
75g gluten-free plain flour
100g gluten-free oat flour
25g cocoa powder

for the Chocolate Ganache Filling

The day before, if using coconut cream for the ganache – place a tin of coconut milk in the fridge.

The next day, open the tin and scoop out the thick coconut cream leaving the water behind.

Place 150g coconut cream or dairy-free whipping cream into a saucepan. The rest of the coconut cream can be frozen.

Break up the chocolate into small pieces.

Bring the cream to the boil. Take off the heat and stir in the chocolate. Leave to cool while you make the sponge.

for the Yule Log

Line a baking tray with greaseproof paper and grease the paper.
If you have a food mixer this job is very easy. This light sponge can be whisked by hand or using an electric hand mixer but it will take longer.

If you are using a food mixer – place the caster sugar, aquafaba and a pinch of cream of tartar into the machine bowl, fit the whisk attachment and whisk on fast speed for 8 minutes until the mixture turns to a thick white foam and doesn’t move if you tip the bowl.

If you are using a hand whisk or electric hand whisk – find a large saucepan and a large bowl that fits on top.
Fill the saucepan with an inch of water making sure it doesn’t touch the bottom of the bowl. Bring the water to the boil. Take off the heat.

Place the caster sugar,aquafaba and a pinch of cream of tartar into a heat-proof mixing bowl.

Place over the saucepan and whisk for 6 – 8 minutes until the mixture turns to a thick white foam and doesn’t move if you tip the bowl. Using the pan of hot water speeds up this process.

Preheat the oven to 190°c / 170°c fan oven / 375°f / gas mark 5.

Sift together the gluten-free flour, gluten-free oat flour and cocoa powder. Use a spoon to add the flour to the sabayon and fold in carefully. You want to keep as much air in the mixture as possible so don’t bang the spoon on the bowl!

Start at one end of the baking tray, pour the mixture out along the centre from end to end. Using the back of the spoon push the mixture from the centre out to the sides about 2cm thick. You want to handle the mixture as little as possible.

Bake for 8 to 12 minutes until firm. Take out of oven and leave to cool slightly while you place a piece of greaseproof paper on the work surface the same size as the baking tray.

Sprinkle caster sugar all over the paper.

Pick up the paper with the sponge on at two corners and place sponge side down on top of the sugared paper. Move it around so it doesn’t stick. Leave between the two pieces of greaseproof until needed. This is to stop it drying out.

When ready to assemble – mix the dairy-free margarine and icing sugar together and whisk into the ganache to lighten and sweeten.

Take the greaseproof paper off the top of the whisked sponge.

Spread with jam and a thin layer of the ganache.

Hold the two edges of the baking parchment furthest away and pull the paper towards you to roll up the sponge as a swiss roll. Pull away the paper as you roll up the sponge.
Cut a small piece from one end at an angle and stick to the side of the swiss roll to resemble a log
Cover the sponge with the ganache. Make lines in the ganache with a knife to resemble a log. Store in the fridge.

Dust with icing sugar before serving.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.