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White Chocolate Raspberry Yule Log Recipe

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★★★★★

4.6 from 127 reviews

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/white-chocolate-raspberry-yule-log-recipe/