introduction

This cake is fun and bright. It wins smiles at the table. Try this recipe for a soft roll filled with white chocolate and raspberries. If you like rich berry treats, see a recipe for decadent dark chocolate raspberry pie bars for more ideas.

why make this recipe

You make this log for taste and for looks. It feels fancy but you cook it at home. The fresh raspberries give a bright taste. If you want a warm spice note with sweet chips, try a recipe for chewy maple cinnamon cookies with white chocolate as a side.

how to make White Chocolate Raspberry Yule Log Recipe

This roll looks like a small log. You bake a thin cake, fill it, and roll it. Take your time when you fold the egg whites. Warm the filling so it stays smooth. For a rich cake idea, you can read about a chocolate caramel toffee crunch cake for more tips.

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
fresh raspberries, white chocolate curls or shavings
powdered sugar

Directions :

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.
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, then gently fold them 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 12 minutes, until the cake springs back when touched.
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.
In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5 minutes until the berries break down. If using cornstarch, stir it mixed with cold water into the sauce and cook until slightly thickened. Strain through a fine-mesh sieve to remove seeds. Let cool.
Melt white chocolate with heavy cream until smooth, then let cool slightly. In a mixing bowl, beat mascarpone cheese with powdered sugar and vanilla extract until creamy, then fold in the white chocolate mixture until smooth and fluffy.
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.
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.

how to serve White Chocolate Raspberry Yule Log Recipe

Slice the log with a sharp knife. Serve each slice on a small plate. Add a spoon of cream or a dollop of ice cream if you like. For a fun dessert board, serve with a cookie dough ice cream cake as a sweet choice.

how to store White Chocolate Raspberry Yule Log Recipe

Cover the log with plastic wrap. Keep it in the fridge for up to 3 days. For longer keep, wrap well and freeze for up to one month. Thaw in the fridge before you serve. You can pair it with simple treats like chocolate covered strawberries for a pretty plate.

tips to make White Chocolate Raspberry Yule Log Recipe

Beat the eggs well for a light cake.
Fold the whites slow to keep the air.
Cool the cake while rolled so it keeps its shape.
Warm the white chocolate mix but do not overheat it.
Strain the raspberry sauce to keep it smooth.

variation (if any)

Use frozen raspberries if fresh are not in season.
Swap mascarpone for cream cheese for a tang.
Add lemon zest to the filling for a bright note.
Use dark chocolate shavings for contrast.

FAQs

Q: Can I make this ahead?
A: Yes. You can make the cake and filling a day before. Keep it in the fridge wrapped well.

Q: Can I use jam instead of fresh raspberry sauce?
A: Yes. Warm jam and spread it thin. It will be sweeter.

Q: Can I use a different chocolate?
A: You can use milk or dark chocolate, but the taste will change. White chocolate gives a mild sweet cream taste.

Q: How do I stop the cake from cracking?
A: Roll it while warm in a towel. Let it cool rolled to hold the shape.

Q: Can I make it nut free?
A: Yes. Use nut free chocolate and toppings.

Conclusion

This log makes a bright and soft dessert for the holidays. For more step ideas and a similar recipe, see the White Chocolate Yule Log – Maverick Baking.