White Chocolate Raspberry Yule Log (Print-Friendly Format)

Sponge cake rolled with creamy white chocolate filling and raspberry, perfect for festive gatherings.

# Ingredients You’ll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 120 g granulated sugar
03 - 125 g all-purpose flour
04 - 1 tsp baking powder
05 - 0.25 tsp fine salt
06 - 1 tsp vanilla extract
07 - 60 ml whole milk
08 - 30 g unsalted butter, melted

→ White Chocolate Mascarpone Filling

09 - 225 g white chocolate, chopped
10 - 120 ml heavy cream
11 - 225 g mascarpone cheese or cream cheese, softened
12 - 60 g powdered sugar
13 - 1 tsp vanilla extract

→ Raspberry Sauce

14 - 125 g fresh or frozen raspberries
15 - 25 g granulated sugar
16 - 15 ml lemon juice
17 - 1 tsp cornstarch (optional, to thicken)

→ Decoration (Optional)

18 - Whipped cream or white chocolate ganache
19 - Fresh raspberries
20 - White chocolate curls or shavings
21 - Powdered sugar

# How to Make It:

01 - Preheat oven to 175°C. Line a 25×38 cm jelly-roll pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, beat egg yolks with granulated sugar until pale and thickened. Stir in vanilla extract, milk, and melted butter.
03 - In a separate bowl, whisk egg whites with a pinch of salt until soft peaks form. Gently fold the whipped whites into the yolk mixture.
04 - Sift flour, baking powder, and salt over the egg mixture. Carefully fold the dry ingredients in until just combined; avoid overmixing.
05 - Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back lightly when touched.
06 - Immediately invert the hot cake onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment. Starting from the short end, roll up the cake tightly with the towel and cool completely.
07 - In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 5 minutes, breaking down berries. Stir in cornstarch mixed with water if using, and cook until slightly thickened. Strain through a fine mesh sieve; let cool.
08 - Gently melt white chocolate with heavy cream until smooth. Cool slightly. In a mixing bowl, beat mascarpone cheese with powdered sugar and vanilla until creamy. Fold in the melted white chocolate mixture until fluffy and smooth.
09 - Unroll the cooled cake base. Evenly spread the white chocolate filling over the surface. Drizzle or spread the raspberry sauce atop the filling. Carefully roll the cake up (without the towel), placing seam-side down on a serving platter.
10 - Coat the exterior with whipped cream or white chocolate ganache if desired. Garnish with fresh raspberries, white chocolate curls, and a dusting of powdered sugar before serving.

# Extra Tips:

01 - Swap white chocolate for milk or dark chocolate to vary richness.
02 - For enhanced berry flavour, add a thin layer of raspberry jam before rolling.
03 - Brush the cooled sponge with raspberry liqueur or simple syrup for added moisture.
04 - Substitute strawberries or cherries for raspberries to alter the fruit profile.
05 - For a gluten-free dessert, use a 1:1 gluten-free flour blend.

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