White Chocolate Raspberry Yule Log Recipe
A festive and elegant White Chocolate Raspberry Yule Log featuring a light sponge cake rolled with a creamy white chocolate mascarpone filling and tangy raspberry sauce. Perfect for holiday celebrations, this dessert combines delicate flavors and stunning presentation with whipped cream and fresh raspberry decoration.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
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 sponge cake: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly-roll pan with parchment paper, leaving an overhang for easy removal. Beat the egg yolks with sugar until pale and thick, then stir in vanilla extract, milk, and melted butter. Separately, whisk egg whites with a pinch of salt until soft peaks form, then gently fold them into the yolk mixture. Sift in the flour, baking powder, and salt, folding gently to combine. Spread the batter evenly into the 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 cornstarch mixed with cold water and cook until slightly thickened. Strain the sauce through a fine-mesh sieve to remove seeds. Allow to cool.
- Make the filling: Melt the white chocolate with heavy cream until smooth and let cool slightly. In a mixing bowl, beat mascarpone or cream cheese with powdered sugar and vanilla extract until creamy, then fold in the melted white chocolate mixture until smooth and fluffy.
- Assemble the log: Carefully unroll the cooled cake. Spread the white chocolate filling evenly over the surface, then drizzle or spread the raspberry sauce on top of the filling. Roll the cake back up without the towel and place seam-side down on a serving platter.
- 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 snow-dusted appearance.
Notes
- For best results, use room temperature ingredients to ensure smooth batter and filling.
- The sponge cake must be rolled while warm to prevent cracking and to maintain shape.
- The raspberry sauce can be strained to remove seeds for a smoother texture.
- Optional cornstarch helps thicken the raspberry sauce if a more robust texture is desired.
- White chocolate ganache can be substituted for whipped cream depending on preference.
Keywords: White Chocolate Yule Log, Raspberry Dessert, Holiday Cake, Christmas Yule Log, Mascarpone Filling, Festive Cake
