Are you looking for a tasty and healthy treat to make this holiday season? Look no further than this yule log without flour recipe! With a few simple ingredients and easy instructions, you can have a delicious dessert that is perfect for any occasion.
Ingredients
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add granulated sugar, beating until well blended. Beat in cocoa, vanilla and salt.
- In another bowl, beat egg whites until stiff peaks form. Fold into yolk mixture.
- Spread batter evenly in prepared pan. Bake for 12-15 minutes or until cake springs back when lightly touched.
- Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
- Unroll cake; spread whipped cream over cake to within 1/2 in. of edges. Roll up again, without the towel. Place seam side down on a serving platter. Refrigerate for at least 1 hour before serving.
Nutritional Information
Per serving: 200 calories, 14g fat, 110mg cholesterol, 60mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 5g protein.
Cooking Time
Total Time: 1 hour 30 minutes
Equipment
- 15×10-inch jelly-roll pan
- Parchment paper
- Kitchen towel
- Wire rack
- Serving platter
Serving Suggestions
Serve with a dusting of confectioners’ sugar and fresh berries on the side. You can also use whipped cream and chocolate shavings as a garnish.
Variations
To make this yule log without flour recipe dairy-free, you can use coconut cream instead of heavy cream. You can also substitute almond flour or gluten-free flour for the all-purpose flour.
Substitutions
If you don’t have confectioners’ sugar, you can use regular granulated sugar instead. You can also use other flavorings instead of vanilla extract, such as almond or peppermint.
Storage
Store leftover yule log in the refrigerator for up to 3 days. You can also freeze it for up to 1 month.
Tips
- Make sure to beat the egg yolks until they are thick and lemon-colored. This will help make the cake light and fluffy.
- When rolling up the cake, use a kitchen towel dusted with confectioners’ sugar to prevent sticking.
- Let the cake cool completely before spreading the whipped cream to prevent it from melting.
- Refrigerate the cake for at least 1 hour before serving to allow the whipped cream to set.
Notes
This yule log without flour recipe is perfect for those with gluten sensitivities or who are looking for a healthier dessert option. It’s also a great way to use up any leftover eggs you may have.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute almond flour or gluten-free flour for the all-purpose flour.
Can I make this recipe dairy-free?
Yes, you can use coconut cream instead of heavy cream to make this recipe dairy-free.
How long can I store leftover yule log?
You can store leftover yule log in the refrigerator for up to 3 days. You can also freeze it for up to 1 month.
Personal Thoughts
I absolutely love this yule log without flour recipe! It’s so easy to make and tastes delicious. I love that it’s a healthier option than traditional yule logs, and it’s perfect for those with gluten sensitivities. The whipped cream filling is light and fluffy, and the chocolate cake is rich and decadent. I highly recommend giving this recipe a try!