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White Chocolate Raspberry Yule Log Recipe

White Chocolate Raspberry Yule Log Recipe
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★★★★★

5 from 15 reviews

This White Chocolate Raspberry Yule Log is a festive and elegant dessert featuring a light sponge cake rolled with a luscious white chocolate mascarpone filling and tangy raspberry sauce. Perfect for holiday celebrations, it combines creamy sweetness with fresh berry brightness, beautifully decorated with whipped cream, fresh raspberries, and white chocolate curls for a delightful winter treat.

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 the Oven: Set your oven to 350 °F (175 °C) and line a 10 × 15‑inch jelly‑roll pan with parchment paper, leaving an overhang to help with removing the cake later.
  2. Make the Sponge Cake: Beat the egg yolks and granulated sugar in a large bowl until pale and thick. Stir in the vanilla extract, whole milk, and melted butter. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form, then carefully fold them into the yolk mixture. Sift in the flour, baking powder, and salt and fold gently to combine. Pour the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
  3. Roll the Cake: As soon as the cake is done, turn it out onto a clean kitchen towel lightly dusted with powdered sugar. Remove the parchment paper and roll the cake from the short end using the towel. Allow it to cool completely while rolled so it sets its shape.
  4. Prepare Raspberry Sauce: Combine raspberries, sugar, and lemon juice in a small saucepan and simmer for about 5 minutes until the berries break down. If you want a thicker sauce, stir in cornstarch mixed with cold water and cook until slightly thickened. Strain through a fine mesh sieve to remove seeds and let cool.
  5. Make the Filling: Melt the chopped white chocolate with heavy cream until smooth; allow to cool slightly. Beat the mascarpone cheese with powdered sugar and vanilla extract until creamy. Fold the melted chocolate mixture into the mascarpone mixture until smooth and fluffy.
  6. Assemble the Yule Log: Carefully unroll the cooled cake and spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce on top of the filling. Then roll the cake back up without the towel and place it seam-side down on a serving platter.
  7. Decorate: Spread whipped cream or white chocolate ganache over the rolled cake. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a festive, snow-dusted effect.

Notes

  • Use room temperature eggs and ingredients for best mixing results.
  • To avoid cracking, be gentle when folding egg whites and while rolling the cake.
  • Make the raspberry sauce in advance and chill to enhance flavor and ease of spreading.
  • Substitute mascarpone with cream cheese if desired, but mascarpone provides a creamier texture.
  • For a gluten-free version, use gluten-free flour blend in place of all-purpose flour.
  • Store the Yule log covered in the refrigerator and consume within 2-3 days for best freshness.
  • Optional: Add a splash of raspberry liqueur to the sauce for an adult twist.

Nutrition

Keywords: Yule Log, White Chocolate, Raspberry, Holiday Dessert, Christmas Cake, Sponge Cake, Mascarpone Filling, Festive Sweet

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