Gluten Free Red Velvet and White Chocolate Yule Log

Sift the gluten free plain flour, baking powder and cocoa powder into a bowl and set aside for now.

In a large mixing bowl, crack in all the eggs and then whisk using an electric hand whisk until they are very pale, thick and fluffy, this will take about 5 mins but you need to make sure you reach this stage otherwise your gluten free cake will end up with a leathery layer on the bottom when it cooks.

Once thick and fluffy, gradually pour in sugars whilst continuing to whisk so they evenly spreads through, also add the vanilla, buttermilk and oil at this stage too.

Add a couple of drops of food colouring to give the nice bright red colour to it, then sift in your gluten free flour, baking powder and cocoa powder (yes, I know you already sifted it, more sifting the better!). Use the electric whisk on a low speed to mix it all together thoroughly.

Grease and line a swiss roll tin and pour onto the mixture onto the tray, evenly spreading it over. Bake on gas mark 4/180c for 18-20 mins until springy and browned.

Remove from the oven and allow to cool for a minute or too, while it marginally cools down, cut a piece of greaseproof paper a few inches longer than your cake and lie flat, toss a good few handfuls of caster sugar onto the paper. Your cake will lie on this sugar and stop the outside peeling off.

Tip the cake onto your sugar coated paper and peel off the piece of greaseproof which will be stuck to it from the tin. We are now going to roll it up, like a swiss roll, but unfilled.

From one short side, roll it up tightly, allow it to go cold, this will take at least a few hours. This step is crucial to help stop cracking.

While the gluten free swiss roll is cooling you can make your cream cheese frosting. Again using an electric whisk, beat together the butter, cream cheese and icing sugar until nice and creamy. Put it in the fridge to set slightly, it should be thick and spreadable but not to thin that it will run out of the cake.

Once your cake is cold, very gently unroll and remove the paper, spread a layer of cream cheese frosting inside, not to thick or it will spew out, reserving some to spread on the outside (this will only be a thin layer)

Roll the swiss roll back up tightly and place on a serving tray or plate, seam side down to keep it closed. Lightly coat the outside with remaining cream cheese frosting, then place in the fridge to chill for another half an hour or so.

While the gluten free cake is chilling again make your ganache, as that too will need to cool a little too. Heat the double cream in a jug or cup until hot but not boiling, I do this in the microwave in 30 second blasts.

Break up the white chocolate into a bowl (I used Ms Mollys from Tesco as this has no gluten ingredients or a may contain, but other white chocolates are available), pour over the hot cream and keep stirring until all the chocolate is melted and you are left with a thick, smooth ganache. Put it aside for 15 mins or so to cool slightly but don't allow it to set.

Take the cake from the fridge and spoon over the ganache, spreading it evenly over the cake, don't worry about making it all look pretty, lumps and bumps add to the log effect.

While the ganache is still soft add whatever decorations you want, I used Cadbury Snowballs and some grated milk chocolate, inverted snow if you like, but you can use whatever decorations you want too.

Return to the fridge and let your gluten free masterpiece set for a least an hour or two before cutting and serving!