Gluten Free Yule Log with whisky cherries
Servings Prep Time
10-15slices 20minutes
Cook Time Passive Time
10minutes 15+minutes
Servings Prep Time
10-15slices 20minutes
Cook Time Passive Time
10minutes 15+minutes
Ingredients
Sponge Cake
Filling
Whisky Cherries
Instructions
Whisky Cherries
  1. I’m going to start with the whisky cherries as they will need to soak for a minimum of 24 hrs before hand. However you don’t have to use them, simply use 1 cup of fresh cherries (pitted) instead.
  2. Slice each cherry in half and remove and discard the pit. We’re going to use a 360ml mason jar or equivalent to soak the cherries in. Start by placing your caster sugar into the jar. Followed by the halved cherries. Now take your whisky or alcohol of choice and fill up the jar to just above the line of cherries.
  3. Pop the lid on and give them a good shake until all of the sugar has dissolved. Place into a dark, cool corner (like your pantry!) overnight to soak. You can leave these babies as long as you like and enjoy in cocktails, over ice-cream or in the below dessert!
Sponge Cake
  1. Onto the sponge cake! Preheat your oven to 200 degrees Celsius and line a large baking tray with baking paper. You want to ensure you use a piece larger than your tray so you are able to remove the cake and flip it later. A cookie tray, approx 35x25cm in size actually works perfectly here.
  2. In a large bowl place your eggs and using hand beaters beat until very light and fluffy.
  3. Add in the sugar, a tablespoon or so at a time and continue to beat on high. Think of it like a pavlova except we’re not quite looking for stiff peaks.
  4. Continue to beat on high until the sugar is thoroughly dissolved and the eggs are thick and very fluffy. This will take a good few minutes!
  5. Sift over the flour and cocoa powder and very very lightly fold together until just combined.
  6. Pour into your prepared tray and gently spread out to the corners. Place into your hot oven for 8 minutes or until it puffs up and pulls away from the edges slightly.
  7. Now you will be working with your sponge whilst it’s still hot. So once cooked and removed from the oven, lay a second piece of baking paper out on your counter just larger than your tin and sprinkle with extra caster sugar. Using the hanging edges of baking paper, carefully remove your swiss roll and turn it upside down onto the sugar. Peel back the extra baking paper and discard.
  8. Starting at one of the short ends, tuck the baking paper over the edge and gently start rolling your roll. Be sure to keep it quite loose, you want to leave enough room for cream and cherries and not put too much pressure on the roll so that it cracks. Honestly, don’t stress if it does crack though, mine has and it’s not the end of the world.
  9. Place onto a wire rack to cool.
Filling
  1. While your sponge is cooling you can move onto the filling. In a medium sized bowl, place your first batch of cream (250ml) and the icing sugar. Beat with hand beaters until thick and stiff peaks form.
  2. Take your cooled sponge cake and gently unroll it. Don’t try to lay it totally flat as it will crack.
  3. Spread your cream mixture over the entire surface of the cake, ensuring you get right up to the edges.
  4. Now take your cherries, either fresh or whisky’d, and sprinkle all over the cream. Add the chocolate here too!
  5. Slowly and loosely roll your sponge cake back up and place onto your wire rack with the seem underneath. Set aside.
Ganache Topping
  1. Place your remaining thickened cream (250ml) into a small saucepan and over a medium heat. Bring to a gentle boil before removing and setting aside.
  2. In a medium sized bowl place your chocolate chips and gently pour the hot cream over top. Now set this aside for a good 5 minutes. Don’t touch it!
  3. The key here is to wait until the cream melts the chocolate. Then gently fold together to create a luscious and shiny mixture.
  4. Pop it into the fridge for 15 minutes to allow it to cool and thicken slightly. You want it to be heavy and thick, but still pour-able.
  5. To coat your sponge roll, take your wire tray with cake on top and place it over a similar sized tray. This will catch the extra ganache that runs off. To get a clean edge on either end, cut a slice off of each. (and eat them!)
  6. Take your ganache and pour it all over the cake starting from one end and moving to the other. You may need to use a spatula to help fill in the ends. Otherwise simply go to town on it, and let the rivulets of chocolate spread across it.
  7. Give the wire tray a sharp tap to displace any excess before placing the whole thing into the fridge to harden up. After 20 minutes or so, the ganache will have hardened enough that you can run a knife or spatula along the top lengthwise. Just rough it up a little to give it a log type look!
  8. You can take a few extra whole cherries and dip them in any left over ganache you have. Leave the stems attached to make this easier and place onto a piece of baking paper and into the fridge.
  9. Serve your luscious gluten free yule log with extra whisky cherries and a small drizzle of the liquid. Dust with icing sugar and enjoy!
Recipe Notes
  • You can use any alcohol you like for the whisky cherries, or none at all! But Vodka works a treat, as does Bourbon!! 😉
  • Honestly do not stress if your sponge cake cracks. You won’t even notice once you pour over your chocolate ganache!!
  • Have left over ganache? Simply pop it into a bowl and mix a tablespoon or so of Baileys or your favourite liqueur in. Pop it into the fridge for two plus hours to harden up before rolling into teaspoon sized balls. Roll in cocoa powder and keep in the fridge for a little late night snack!