Description
This White Chocolate Raspberry Yule Log is a festive and elegant dessert featuring a light sponge cake rolled around a creamy white chocolate–mascarpone filling and a swirl of tart raspberry sauce. Perfect for holiday celebrations, it’s both indulgent and visually stunning.
Ingredients
Scale
For the 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
For the filling:
- 8 oz white chocolate, chopped
- 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 the raspberry sauce:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
For decoration (optional):
- Whipped cream or white chocolate ganache
- Fresh raspberries
- White chocolate curls or shavings
- Powdered sugar
Instructions
- Prepare the Oven and 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.
- Make the Sponge Cake: In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla extract, 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 in the flour, baking powder, and salt; fold gently to combine. Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back when touched.
- Roll the Cake: Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and, using the towel, roll the cake from the short end. Let it cool completely while rolled to set its shape.
- Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for about 5 minutes until the berries break down. If using, stir in the cornstarch mixed with a little cold water and cook until slightly thickened. Strain the sauce through a fine-mesh sieve to remove seeds. Let cool.
- Prepare the Filling: Melt the white chocolate with the heavy cream until smooth, then let it cool slightly. In a mixing bowl, 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.
- Assemble the Yule Log: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce over the filling. Roll the cake back up (without the towel) and place seam-side down on a serving platter.
- Decorate the Log: Spread whipped cream or white chocolate ganache over the roll. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a snow-dusted effect.
Notes
- You can use milk or dark chocolate instead of white chocolate if you prefer a richer flavour.
- For extra berry flavour, stir a layer of raspberry jam into the filling before rolling.
- Brush the sponge lightly with raspberry liqueur or simple syrup before spreading the filling for added moisture and flavour.
- Swap raspberries for strawberries or cherries for an alternate flavour profile.
- To make gluten-free, use a 1:1 gluten-free flour blend for the sponge.