Gluten-free yule log

Ingredients

• 4 eggs, room temperature
• 100 g granulated sugar
• 60 g gluten-free flour blend
• 30 g unsweetened cocoa powder
• ½ tsp baking powder
• 400 ml heavy cream, pasteurised
• 50 g powdered sugar
• 1 tsp vanilla extract
• 200 g dark chocolate, chopped
• 2 tbsp granulated sugar, for the towel

Method

1. Heat the oven to 350°F and line a Swiss roll tin with baking paper.
   
2. Whisk the eggs and sugar until thick, pale and tripled in volume.5 min timer
   
3. Fold in the flour blend, cocoa and baking powder, then spread evenly in the tin.
   
4. Bake until the sponge springs back when touched gently.12 min timer
   
5. Turn out onto the sugared towel, peel off the paper and roll up warmly; cool.30 min timer
   
6. Whip 300 ml cream with powdered sugar and vanilla until soft peaks hold.
   
7. Unroll the sponge, spread with the cream and roll it up again, seam down.
   
8. Warm the rest of the cream, melt in the chocolate and cool until spreadable.10 min timer
   
9. Spread the ganache over the log and drag a fork through it like bark; chill.20 min timer