1) 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.
2) Sift together the confectioners’ sugar, flour, cocoa, Cake Enhancer, and baking powder twice.
3) Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored.
4) While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.
5) 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.
5) Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
6) Remove the cake from the oven, and cool it in the pan for 1 hour.
7) Dust the top with confectioners’ sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary.
8) Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling.
9) 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.
10) Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.
11) Rolling towards the edge that’s clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll.
12) Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.
13) Unroll the log from the plastic wrap, and place it on a serving platter.
14) Whip the remaining cup of heavy cream with the remaining 2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form. Spread over the cake.
15) Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies.
16) Refrigerate any leftovers; cake is best enjoyed within a day of making it.
Yield: about 8 servings.
*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 room temperature. Note: 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).
** be sure to check your ingredients for gluten-free certification. Some items processed in our facility are not certified gluten free, so don’t hesitate to give us a call if you have questions before proceeding with the recipe.