Prepare to transform your holiday dessert table with a stunning gluten-free creation that looks like a work of art and tastes like pure magic! This Lemon Meringue Yule Log isn't just a dessert - it's a showstopping centerpiece that combines the zesty brightness of lemon, the delicate sweetness of meringue, and a perfectly light, gluten-free sponge cake. Whether you're catering to gluten-sensitive guests or simply want to impress your family with a spectacular holiday treat, this recipe promises to be the talk of your festive gathering.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 1 cup gluten free all-purpose flour
- 1 cup sugar
- 4 large eggs
- ½ cup butter, melted
- 1 cup lemon curd
- 3 large egg whites
- ½ tsp cream of tartar
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together gluten free all-purpose flour and sugar until well combined.
- Add 4 large eggs to the flour mixture and beat with an electric mixer on medium-high speed for 5-7 minutes until the batter becomes light, fluffy, and has tripled in volume.
- Gently fold in the melted butter, being careful not to deflate the egg mixture. Pour the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched. Remove from oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake with the towel, starting from the short end, and let it cool completely to room temperature. This helps the cake maintain its rolled shape.
- Once cooled, gently unroll the cake and spread the lemon curd evenly across the surface, leaving a small border around the edges.
- Carefully re-roll the cake, this time without the towel, placing the seam side down on a serving platter.
- For the meringue, beat egg whites in a clean, dry bowl until foamy. Add cream of tartar and continue beating while gradually adding powdered sugar.
- Beat the egg white mixture until stiff, glossy peaks form. This should take about 4-5 minutes.
- Using an offset spatula, spread the meringue over the entire surface of the rolled cake, creating decorative peaks and swirls to resemble a traditional Yule log.
- Optional: Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Refrigerate the Yule log for at least 1 hour before serving to allow the meringue to set and flavors to meld.
- To serve, slice the log at a slight angle to showcase the lemon curd filling and meringue exterior.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for maximum volume when beating.
- Gentle Folding: When incorporating melted butter, fold gently to maintain the cake's airiness.
- Towel Rolling Technique: The initial roll with a powdered sugar-dusted towel helps prevent cracking and sets the cake's shape.
- Meringue Success: Use a clean, dry bowl and ensure no egg yolk contaminates your egg whites for perfect, stiff peaks.
- Torch or Broil Carefully: If browning the meringue, watch closely to avoid burning.
- Chilling is Key: Refrigerate the Yule log for at least an hour to allow flavors to meld and meringue to set.
- Serving Tip: Slice at a slight angle to showcase the beautiful layers and filling.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 145mg
