About this recipe
This log is a sweet cake roll with white chocolate and red raspberries. It looks like a small tree trunk and tastes fresh. If you want another berry treat, try a rich bar like decadent dark chocolate raspberry pie bars recipe for a quick snack.
Why make this recipe
You can make this for a small party or a calm night. The cake looks nice on the table. The mix of white chocolate and tart raspberries makes a soft, sweet bite. If you want a cold sweet to go with it, see the fun combo of cake and ice cream like chocolate chip cookie dough ice cream cake for a full menu idea.
How to make White Chocolate Raspberry Yule Log Recipe
You will bake a thin sponge cake, fill it with white chocolate cream, add a bright raspberry sauce, and roll it up. Take care when you roll the warm cake so it keeps its shape. For a small fruit idea to serve with the roll, you can make easy dipped fruit like chocolate covered strawberries.
Ingredients :
- 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
- 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
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
- Whipped cream or white chocolate ganache to cover
- Fresh raspberries and white chocolate curls or shavings to top
- Powdered sugar to dust
Directions :
Preheat the oven to 350 °F (175 °C). Line a 10×15-inch jelly-roll pan with parchment paper and leave an overhang.
In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla, milk, and melted butter.
In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Fold them into the yolk mix.
Sift in the flour, baking powder, and salt. Fold gently until the batter is smooth.
Spread the batter in the pan and bake for 12 minutes, until the cake springs back when touched.
Turn the warm cake out onto a clean towel dusted with powdered sugar. Peel off the parchment. Roll the cake from the short end in the towel and let it cool while rolled.
Make the raspberry sauce by heating raspberries, sugar, and lemon juice in a small pan. Simmer for 5 minutes until soft. If you want it thicker, mix cornstarch with cold water and stir it in. Strain the sauce to remove seeds. Let it cool.
Melt white chocolate with heavy cream until smooth. Let it cool a little. Beat mascarpone with powdered sugar and vanilla until smooth. Fold the white chocolate in until the mix is light and even.
Unroll the cooled cake. Spread the white chocolate mix over the cake. Drizzle or spread the raspberry sauce on top of the filling. Roll the cake back up without the towel and place seam-side down.
Spread whipped cream or white chocolate ganache on the roll. Add fresh raspberries and white chocolate curls. Dust with powdered sugar for a snow look.
How to serve White Chocolate Raspberry Yule Log Recipe
Cut the roll with a sharp knife. Serve slices on a plain plate. Add a few fresh raspberries on the side. You can also add a small scoop of ice cream or a small tart to the plate, such as fruit cupcakes like chocolate covered strawberry cupcakes, for a fun plate.
How to store White Chocolate Raspberry Yule Log Recipe
Cover the roll with plastic wrap or place it in an airtight box. Keep it in the fridge for up to 3 days. If you need more time, freeze slices in a tight box for up to 1 month. Thaw in the fridge when you want to eat them.
Tips to make White Chocolate Raspberry Yule Log Recipe
- Bake the cake thin and do not over bake. It must roll without cracks.
- Roll the cake while it is warm to set the shape.
- Cool the filling a little before you mix it into the cheese so the mix stays light.
- Use a sharp knife and wipe it between cuts for neat slices.
- For a rich, melty top, heat a little cream and pour over chopped white chocolate to make a smooth ganache. For another rich cake idea, see chocolate lava fudge cake.
Variation (if any)
- Use frozen raspberries if you do not have fresh ones. Warm them first and drain.
- Swap mascarpone for cream cheese for a tangier taste.
- Add a little lemon zest to the raspberry sauce for more bright taste.
- For a darker look, dust cocoa on one side of the roll or add a thin layer of dark chocolate inside.
FAQs
Q: Can I make the cake one day ahead?
A: Yes. Bake and roll the cake, then keep it in the fridge. Fill and frost the next day.
Q: Can I use jam instead of fresh raspberry sauce?
A: Yes. Warm the jam and thin it with a little lemon juice or water. Spread it the same way.
Q: How do I stop the cake from cracking?
A: Do not over bake. Roll while warm and use a soft towel. If it cracks, add more filling and press gently.
Q: Can I make this dairy free?
A: You can try dairy-free cream, cheese, and chocolate. The texture will change but it will still taste good.
Q: Is this good for a big party?
A: Yes. Make two rolls and place them on the table. Cut more slices for many guests.
Conclusion
For another white chocolate log idea and extra tips, see White Chocolate Yule Log – Maverick Baking.
Print
White Chocolate Raspberry Yule Log
- Total Time: 42 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful sweet cake roll filled with white chocolate cream and topped with fresh raspberries, resembling a small tree trunk.
Ingredients
- 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
- 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
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, to thicken)
- Whipped cream or white chocolate ganache to cover
- Fresh raspberries and white chocolate curls or shavings to top
- Powdered sugar to dust
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper and leave an overhang.
- In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in vanilla, milk, and melted butter.
- In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Fold them into the yolk mixture.
- Sift in the flour, baking powder, and salt. Fold gently until the batter is smooth.
- Spread the batter in the pan and bake for 12 minutes, until the cake springs back when touched.
- Turn the warm cake out onto a clean towel dusted with powdered sugar. Peel off the parchment. Roll the cake from the short end in the towel and let it cool while rolled.
- Make the raspberry sauce by heating raspberries, sugar, and lemon juice in a small pan. Simmer for 5 minutes until soft. Mix cornstarch with cold water and stir it in if desired. Strain the sauce to remove seeds and let it cool.
- Melt white chocolate with heavy cream until smooth and let it cool slightly. Beat mascarpone with powdered sugar and vanilla until smooth, then fold in the white chocolate.
- Unroll the cooled cake. Spread the white chocolate mixture over the cake. Drizzle or spread the raspberry sauce on top of the filling. Roll the cake back up without the towel and place seam-side down.
- Spread whipped cream or white chocolate ganache on the roll. Add fresh raspberries and white chocolate curls. Dust with powdered sugar for a snow-like appearance.
Notes
Cover the roll with plastic wrap or store in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices in a tight box for up to 1 month, thawing in the fridge when ready to eat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
