White Chocolate Raspberry Yule Log: A Festive Delight
Celebrate the holiday season with a stunning white chocolate raspberry yule log! This dessert features a light and fluffy white chocolate sponge cake rolled with a luscious raspberry filling and topped with a rich white chocolate ganache. It’s not only beautiful but also delicious, making it the perfect centerpiece for your festive gatherings.
Ingredients List
To make white chocolate raspberry yule log, gather the following ingredients:
For the Sponge Cake:
- 4 large eggs: For structure.
- 1/2 cup granulated sugar: For sweetness.
- 1/2 cup all-purpose flour: For structure.
- 1/4 cup unsweetened cocoa powder: For flavor.
- 1 teaspoon baking powder: For leavening.
- 1/4 teaspoon salt: To enhance flavor.
- 1/4 cup milk: For moisture.
- 1 teaspoon vanilla extract: For flavor.
For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed): For tartness.
- 1/4 cup granulated sugar: For sweetness.
- 1 tablespoon lemon juice: For brightness.
- 1 tablespoon cornstarch: For thickening.
For the White Chocolate Ganache:
- 8 ounces white chocolate, chopped: For richness.
- 1/2 cup heavy cream: For creaminess.
- 1 teaspoon vanilla extract: For flavor.
For Garnish:
- Extra raspberries: For decoration.
- Mint leaves (optional): For color.
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the milk and vanilla extract, mixing until just combined.
- Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 2: Cool the Cake
- Prepare a Clean Towel: While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
- Invert the Cake: Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the Cake: Starting from one short side, roll the cake up tightly in the towel. Let it cool completely while rolled.
Step 3: Make the Raspberry Filling
- Cook Raspberries: In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and the raspberries break down (about 5-7 minutes). Remove from heat and let cool.
Step 4: Make the White Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Melt Chocolate: Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract. Allow to cool slightly until thickened.
Step 5: Assemble the Yule Log
- Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
- Spread Filling: Spread the raspberry filling evenly over the cake, leaving a small border around the edges.
- Re-roll the Cake: Roll the cake back up tightly, starting from the short side. Place seam-side down on a serving platter.
- Frost with Ganache: Use a spatula to spread the white chocolate ganache over the top and sides of the yule log.
Step 6: Decorate and Serve
- Garnish: Decorate with extra raspberries and mint leaves if desired.
- Slice and Serve: Slice the yule log into pieces and serve. Enjoy this festive treat!
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 3g |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Carbohydrates | 32g |
| Fiber | 1g |
| Sugar | 18g |
Nutritional Insights:
- White chocolate raspberry yule log is a delightful dessert that balances sweetness with the tartness of raspberries.
Healthier Alternatives for the Recipe
If you’re looking to make your white chocolate raspberry yule log a bit healthier, consider these modifications:
- Use Dark Chocolate: Substitute dark chocolate for white chocolate in the ganache for a richer flavor and less sugar.
- Reduce Sugar: Cut back on the sugar in the raspberry filling.
- Whole Wheat Flour: Use whole wheat flour for a slightly healthier cake.
Serving Suggestions
Here are some creative serving suggestions to enhance your white chocolate raspberry yule log experience:
- Serve with Whipped Cream: Add a dollop of whipped cream on the side for extra creaminess.
- Pair with Hot Chocolate: Enjoy with a cup of hot chocolate or coffee for a cozy treat.
- Add a Dusting of Powdered Sugar: For a festive touch, dust with powdered sugar before serving.
Common Mistakes to Avoid
To ensure your white chocolate raspberry yule log turns out perfectly, watch out for these common pitfalls:
- Overbaking the Cake: Keep an eye on the baking time; overbaking can make the cake dry and difficult to roll.
- Not Cooling Completely: Ensure the cake is completely cool before unrolling to prevent cracking.
- Rushing the Ganache: Allow the ganache to cool slightly before spreading to ensure it doesn’t melt the cake.
Storing Tips for the Recipe
To keep your white chocolate raspberry yule log fresh and delicious, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the yule log (without decoration) for up to 1 month. Wrap tightly in plastic wrap and foil.
Conclusion
In summary, white chocolate raspberry yule log is a stunning and delicious dessert that’s perfect for holiday celebrations. With its beautiful presentation and delightful flavors, it’s sure to impress your guests. We invite you to try this recipe, share your feedback in the comments below, and subscribe for more delightful updates!
FAQs
Q1: Can I use frozen raspberries?
A1: Yes! Thaw and drain frozen raspberries before using them in the filling.
Q2: Can I make this yule log ahead of time?
A2: Yes! You can prepare the cake and filling a day in advance and assemble it just before serving.
Q3: How can I make a chocolate version of this yule log?
A3: Substitute cocoa powder for half of the flour in the sponge cake recipe and use dark chocolate ganache.
White Chocolate Raspberry Yule Log
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
- For the Sponge Cake:
- 4 large eggs: For structure.
- 1/2 cup granulated sugar: For sweetness.
- 1/2 cup all-purpose flour: For structure.
- 1/4 cup unsweetened cocoa powder: For flavor.
- 1 teaspoon baking powder: For leavening.
- 1/4 teaspoon salt: To enhance flavor.
- 1/4 cup milk: For moisture.
- 1 teaspoon vanilla extract: For flavor.
- For the Raspberry Filling:
- 1 cup fresh raspberries (or frozen, thawed): For tartness.
- 1/4 cup granulated sugar: For sweetness.
- 1 tablespoon lemon juice: For brightness.
- 1 tablespoon cornstarch: For thickening.
- For the White Chocolate Ganache:
- 8 ounces white chocolate, chopped: For richness.
- 1/2 cup heavy cream: For creaminess.
- 1 teaspoon vanilla extract: For flavor.
- For Garnish:
- Extra raspberries: For decoration.
- Mint leaves (optional): For color.
Instructions
Step 1: Prepare the Sponge Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
- Whisk Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the milk and vanilla extract, mixing until just combined.
- Spread Batter: Pour the batter into the prepared pan, spreading it evenly.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Step 2: Cool the Cake
- Prepare a Clean Towel: While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
- Invert the Cake: Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Roll the Cake: Starting from one short side, roll the cake up tightly in the towel. Let it cool completely while rolled.
Step 3: Make the Raspberry Filling
- Cook Raspberries: In a small saucepan, combine the raspberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and the raspberries break down (about 5-7 minutes). Remove from heat and let cool.
Step 4: Make the White Chocolate Ganache
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Melt Chocolate: Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth. Stir in the vanilla extract. Allow to cool slightly until thickened.
Step 5: Assemble the Yule Log
- Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
- Spread Filling: Spread the raspberry filling evenly over the cake, leaving a small border around the edges.
- Re-roll the Cake: Roll the cake back up tightly, starting from the short side. Place seam-side down on a serving platter.
- Frost with Ganache: Use a spatula to spread the white chocolate ganache over the top and sides of the yule log.
Step 6: Decorate and Serve
- Garnish: Decorate with extra raspberries and mint leaves if desired.
- Slice and Serve: Slice the yule log into pieces and serve. Enjoy this festive treat!