There’s something magical about the holidays, isn’t there? The aroma of freshly baked treats fills the air, and laughter echoes across the kitchen as loved ones gather to create cherished memories. This White Chocolate Raspberry Yule Log is more than just a dessert; it’s a sweet note in the symphony of family traditions, a little piece of love rolled up in a cake.
Why make this recipe
This delightful Yule Log captures the essence of the holidays with its swirls of rich white chocolate and tangy raspberries. It’s perfect for celebrations and makes a stunning centerpiece for your festive table. Besides, who wouldn’t warm at the thought of slicing into a homemade dessert that tastes like a kiss of winter—sweet yet slightly tart, light yet indulgent?
How to make White Chocolate Raspberry Yule Log
Let’s roll up those sleeves and dive into this cozy kitchen adventure!
Ingredients:
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
Directions:
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Preheat the oven: Start by preheating your oven to 350 °F (175 °C). Then, line a 10 × 15-inch jelly-roll pan with parchment paper, making sure to leave some overhang. This will help you lift the cake out later without a mess—trust me, it’s a lifesaver!
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Make the sponge: In a large mixing bowl, beat those egg yolks with the sugar until they are pale and thick, like a cheerful morning sunshine. Stir in the vanilla, milk, and melted butter as if you’re adding sweet whispers of flavor. In another bowl, whisk the egg whites with a pinch of salt until soft peaks form—this is the magical moment when they start to look fluffy and happy! Gently fold the egg whites into the yolk mixture, and then sift in the flour, baking powder, and salt. Be gentle, like cradling a baby bird. Spread that lovely batter evenly in the prepared pan and pop it into the oven to bake for about 10–12 minutes—just enough time to make a cup of tea!
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Cool the cake: As soon as it’s done, we’re flipping this puppy out! Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper; now it’s time to roll it up from the short end, using the towel to help you. Let it cool completely rolled up to hold its shape—a cozy nap for your cake.
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Make the raspberry sauce: In a small saucepan, combine your berries, sugar, and lemon juice, and let them simmer together until they create a lovely sauce, about 5 minutes. If you want it thicker, mix the cornstarch with a touch of cold water and stir it in, cooking until slightly thickened. Don’t forget to strain the seeds out—nobody wants an unwelcome crunch! Let it cool while you work on the filling.
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Make the filling: Now, melt the white chocolate with the heavy cream until smooth. Let it cool just a bit, and then in a mixing bowl, beat the mascarpone (or cream cheese) with powdered sugar and vanilla until it’s creamy like a lovely Southern daydream. Fold in that shiny melted chocolate until everything is blended together in fluffy harmony.
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Assemble the log: Carefully unroll that cooled cake, spreading the white chocolate filling evenly over its surface. Drizzle or spread the raspberry sauce on top—oh, the colors are just like a pretty winter sunset! Roll the cake back up, making sure the seam is on the bottom, and transfer it to a serving platter.
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Decoration: This step is where you can let your creativity shine. Spread whipped cream or white chocolate ganache on top, decorate with fresh raspberries, white chocolate curls, or shavings, and give it a light dusting of powdered sugar for that dreamy snow-dusted look.
How to serve White Chocolate Raspberry Yule Log
Slice your Yule Log with care and serve it on a delicate plate, inviting friends and family to savor the flavors wrapped in traditions. A cup of hot cocoa or a splash of eggnog beside it wouldn’t hurt—after all, sharing is the heart of every meal.
How to store White Chocolate Raspberry Yule Log
If you happen to have leftovers (though I doubt you will!), wrap it tightly and store it in the refrigerator for up to three days. Just remember that the flavors meld beautifully with time.
Tips to make White Chocolate Raspberry Yule Log
- When rolling the cake, go slowly and gently to avoid cracking. If it does crack, don’t fret! A little whipped cream or frosting can cover that up perfectly.
- Add a pinch of almond extract to the filling for an extra layer of sweetness.
- Try folding in some crushed raspberries into the filling for a little burst of flavor!
Variations
- Swap the white chocolate for dark chocolate if you prefer something with a richer flavor.
- For a twist, try using different berries—blueberries or strawberries are delightful alternatives!
- You could even switch to a chocolate sponge cake for a fun take on the classic log!
FAQs
Q: Can I make this Yule Log ahead of time?
A: Absolutely! You can prepare and assemble it a day ahead; just keep it wrapped in the fridge until you’re ready to serve.
Q: What if I’m not a fan of raspberries?
A: No worries! You can easily switch to another fruit sauce, like strawberry, blueberry, or even a simple caramel drizzle!
Q: Can I freeze the Yule Log?
A: Yes, you can freeze it! Wrap it tightly in plastic wrap and then in foil. Just thaw it overnight in the fridge before serving.
As you gather around the table, with laughter filling the air and love wrapped up in every bite, remember that the heart of the holidays isn’t just in the food but in sharing these moments with those we cherish. So go ahead, roll up this delightful Yule Log, and may your kitchen be filled with warmth and joy this season. Happy baking, y’all!
White Chocolate Raspberry Yule Log
Ingredients
Method
- Preheat your oven to 350 °F (175 °C). Line a 10 × 15-inch jelly-roll pan with parchment paper.
- In a large mixing bowl, beat the egg yolks with the sugar until pale and thick. Stir in the vanilla, milk, and melted butter.
- In another bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gently fold the egg whites into the yolk mixture, then sift in the flour, baking powder, and salt. Spread the batter evenly in the prepared pan.
- Bake for about 10–12 minutes.
- Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up from the short end. Let it cool completely rolled up.
- In a small saucepan, combine raspberries, sugar, and lemon juice, and simmer until saucy, about 5 minutes.
- If a thicker sauce is desired, mix cornstarch with cold water and stir it in while cooking.
- Let it cool and strain out seeds.
- Melt the white chocolate with heavy cream until smooth.
- Let it cool slightly, then beat mascarpone (or cream cheese) with powdered sugar and vanilla until creamy.
- Fold in the melted chocolate until well combined.
- Carefully unroll the cooled cake and spread the white chocolate filling evenly over its surface.
- Drizzle or spread raspberry sauce on top, roll the cake back up with the seam on the bottom, and transfer to a serving platter.
- Spread whipped cream or white chocolate ganache on top, and decorate with fresh raspberries, white chocolate curls, or powdered sugar.