White Chocolate Raspberry Yule Log Recipe

Introduction

This White Chocolate Raspberry Yule Log is a festive and elegant dessert perfect for holiday celebrations. It features a light sponge cake rolled with a creamy white chocolate filling and tangy raspberry sauce, finished with beautiful decorations. Delight your guests with this show-stopping treat that’s as delicious as it is stunning.

Ingredients

• 4 large eggs, separated
• ½ cup granulated sugar
• 1 cup all‑purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ¼ cup whole milk
• 2 tbsp melted butter
• 8 oz white chocolate, chopped (for filling)
• ½ cup heavy cream (to melt the white chocolate)
• 8 oz mascarpone cheese or cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract (for filling)
• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar (for raspberry sauce)
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, to thicken raspberry sauce)
• Whipped cream or white chocolate ganache (optional, for decoration)
• Fresh raspberries (optional, for decoration)
• White chocolate curls or shavings (optional, for decoration)
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat your oven to 350 °F (175 °C). Line a 10 × 15‑inch jelly‑roll pan with parchment paper, making sure to leave an overhang for easy removal later.
2. Step 2: In a large bowl, beat the egg yolks with the granulated sugar until the mixture is pale and thick. Stir in vanilla extract, whole milk, and melted butter.
3. Step 3: In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the yolk mixture to keep it airy.
4. Step 4: Sift the flour, baking powder, and salt into the mixture. Fold gently until just combined. Spread the batter evenly into the prepared pan.
5. Step 5: Bake for 10–12 minutes, or until the cake springs back when lightly touched. Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
6. Step 6: Roll the cake from the short end using the towel. Let it cool completely while rolled to set its shape.
7. Step 7: For the raspberry sauce, combine raspberries, granulated sugar, and lemon juice in a small saucepan. Simmer for about 5 minutes, until the berries break down.
8. Step 8: If desired, mix cornstarch with a little cold water and stir into the sauce. Cook until slightly thickened. Strain through a fine‑mesh sieve to remove seeds, then let cool.
9. Step 9: To make the filling, melt the white chocolate with heavy cream until smooth. Let it cool slightly.
10. Step 10: Beat the mascarpone or cream cheese with powdered sugar and vanilla extract until creamy. Fold in the melted white chocolate mixture until smooth and fluffy.
11. Step 11: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface, then drizzle or spread the raspberry sauce on top.
12. Step 12: Roll the cake back up without the towel, placing it seam‑side down on a serving platter.
13. Step 13: For decoration, spread whipped cream or white chocolate ganache over the log. Garnish with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a festive finish.

Tips & Variations

• Use chilled egg whites for better volume when whipping to achieve a light, airy sponge.
• Substitute mascarpone with cream cheese if you prefer a tangier filling.
• For an extra raspberry punch, fold a few whole raspberries into the filling before spreading on the cake.
• Decorate with edible gold leaf or nuts for a more luxurious presentation.
• If you don’t have a jelly-roll pan, a rimmed baking sheet of similar size works well.

Storage

Store the yule log covered in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from drying out. When ready to serve, bring it to room temperature for about 20 minutes. Reheat is not recommended as it may soften the decorations and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake and filling ahead of time?

Yes, you can bake the sponge cake and prepare the filling a day in advance. Wrap the cooled cake tightly in plastic wrap and store in the refrigerator, and keep the filling covered. Assemble just before serving for best texture.

What can I use instead of white chocolate?

You can substitute white chocolate with milk or dark chocolate if preferred, but this will change the flavor profile of the filling. Adjust sugar levels accordingly to maintain balance.

White Chocolate Raspberry Yule Log Recipe

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This White Chocolate Raspberry Yule Log is a festive dessert featuring a light, fluffy sponge cake rolled with a creamy white chocolate mascarpone filling and a tangy raspberry sauce. Decorated with whipped cream, fresh raspberries, and white chocolate shavings, it makes an elegant centerpiece for holiday celebrations.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Sponge Cake

• 4 large eggs, separated
• ½ cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ¼ cup whole milk
• 2 tbsp melted butter

Filling

• 8 oz white chocolate, chopped
• ½ cup heavy cream
• 8 oz mascarpone cheese or cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract

Raspberry Sauce

• 1 cup fresh or frozen raspberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, to thicken)

Decoration (optional)

• Whipped cream or white chocolate ganache
• Fresh raspberries
• White chocolate curls or shavings
• Powdered sugar

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350 °F (175 °C). Line a 10 × 15-inch jelly-roll pan with parchment paper, leaving an overhang for easy removal of the cake.
2. Make the Sponge Cake Mixture: In a large bowl, beat the egg yolks with granulated sugar until pale and thick. Stir in vanilla extract, whole milk, and melted butter. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the yolk mixture. Sift together the all-purpose flour, baking powder, and salt, then fold gently into the batter to combine without deflating.
3. Bake the Sponge Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched and is lightly golden.
4. Roll the Cake While Warm: Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper carefully. Using the towel, roll the cake from the short end into a tight spiral. Let the rolled cake cool completely to set its shape.
5. Prepare Raspberry Sauce: In a small saucepan, combine fresh or frozen raspberries, granulated sugar, and lemon juice. Simmer gently for about 5 minutes until berries break down. If desired, stir in cornstarch dissolved in a little cold water and cook until the sauce is slightly thickened. Strain through a fine-mesh sieve to remove seeds. Allow to cool fully.
6. Make the White Chocolate Filling: Melt the chopped white chocolate together with heavy cream until smooth; let it cool slightly. In a mixing bowl, beat mascarpone cheese with powdered sugar and vanilla extract until creamy. Fold in the cooled melted white chocolate mixture gently until the filling is smooth and fluffy.
7. Assemble the Yule Log: Carefully unroll the cooled cake. Spread the white chocolate filling evenly all over the surface. Drizzle or spread the cooled raspberry sauce over the filling layer. Roll the cake back up carefully (without the towel), placing the seam side down on a serving platter.
8. Decorate: Spread whipped cream or white chocolate ganache over the rolled cake. Decorate the log with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar to create a snow-dusted holiday look.

Notes

• Rolling the cake while warm prevents cracks and helps it hold its rolled shape once cooled.
• Use fresh or fully thawed frozen raspberries for best flavor in the sauce.
• Optional cornstarch in raspberry sauce helps achieve a thicker consistency for easier spreading.
• Use mascarpone for a richer filling or cream cheese for a slightly tangier taste.
• The cake can be made a day ahead and refrigerated, covered tightly with plastic wrap.
• Allow all ingredients, especially eggs and cream cheese, to come to room temperature for best mixing results.

Keywords: Yule log, White chocolate dessert, Raspberry sauce, Holiday cake, Christmas dessert, Rolled sponge cake