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White chocolate raspberry yule log cake filled with cream and fresh raspberries

White Chocolate Raspberry Yule Log

A festive sponge cake rolled with white chocolate mousse and raspberry jam, covered in white chocolate curls. The perfect snowy holiday centerpiece.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 10 slices
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large eggs, room temperature Separated not necessary
  • ¾ cup granulated sugar Divided use
  • ¾ cup cake flour Sifted
  • 2 tablespoon unsalted butter Melted and cooled
  • 1 teaspoon vanilla extract For the sponge
  • 6 oz white chocolate Melted for filling
  • 8 oz mascarpone cheese Room temperature
  • 2 cups heavy whipping cream Divided for filling/frosting
  • ½ cup raspberry preserves Seedless is best
  • 1 cup fresh raspberries Plus more for garnish
  • 6 oz white chocolate block For decorative curls

Equipment

  • 1 Jelly roll pan 10x15 inch
  • 1 Stand mixer For whipping eggs
  • 1 Parchment paper Essential for non-stick
  • 1 Vegetable peeler For chocolate curls

Method
 

  1. Whip eggs and sugar on high speed until pale and tripled in volume.
  2. Fold in sifted flour, baking powder, salt, vanilla, and melted butter gently.
  3. Bake at 375°F (190°C) for 10-12 minutes in a prepared jelly roll pan.
  4. Turn hot cake onto a sugared towel and roll immediately; cool completely.
  5. Whip mascarpone, melted white chocolate, and heavy cream for the filling.
  6. Unroll cake, spread jam and filling, add berries, and re-roll tightly.
  7. Frost with whipped cream and cover with white chocolate curls and berries.

Notes

Roll the cake while it is hot to prevent cracking. Use high-quality white chocolate bars for the best curls.