This traditional Christmas treat is sure to delight "gluten free-ers" and regular cake lovers alike.
Hands-on time: 25 mins. to 16 mins.
Baking time: 13 mins. to 24 mins.
Total time: 3 hrs 35 mins. to 2 days 1 hrs 56 mins.
Yield: about 8 servings
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: Preheat the oven to 375°F. Line a 9 1/4"
x 14" x 1" (jelly roll) pan with parchment or foil; generously
grease the parchment or foil.
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
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 toothpick
inserted in the center comes out clean.
Remove the cake from the oven, and cool it in the pan for
Dust the top with confectioners' sugar, run a knife around
the edge to loosen, turn out onto clean parchment, and remove
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
To make the filling: Whip together 1 cup of the heavy cream,
2 tablespoons of the whipped cream stabilizer, 1 teaspoon vanilla
extract, 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
Refrigerate the log for a minimum of 2 hours, or up to 48
hours, to firm up.
Unroll the log from the plastic wrap, and place it on a
Whip the remaining cup of heavy cream with the remaining
2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla
and 2 teaspoons sugar, until soft peaks form. Spread over the
Refrigerate until serving time. Just before serving, sprinkle
with shaved chocolate; crushed gluten-free candy canes, or crushed
gluten-free peppermint hard candies.
Refrigerate any leftovers; cake is best enjoyed within a
day of making it.
*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 rice flour.
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
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).