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.
Pin Share Print Servings: 10 slices
Calories: 420kcal
Cost: $15
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)
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
Instructions
- Whip eggs and sugar on high speed until pale and tripled in volume.
- Fold in sifted flour, baking powder, salt, vanilla, and melted butter gently.
- Bake at 375°F (190°C) for 10-12 minutes in a prepared jelly roll pan.
- Turn hot cake onto a sugared towel and roll immediately; cool completely.
- Whip mascarpone, melted white chocolate, and heavy cream for the filling.
- Unroll cake, spread jam and filling, add berries, and re-roll tightly.
- 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.
Nutrition
Serving: 130g | Calories: 420kcal (21%) | Carbohydrates: 45g (15%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 115mg (38%) | Sodium: 180mg (8%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 32g (36%) | Vitamin A: 800IU (16%) | Vitamin C: 6mg (7%) | Calcium: 100mg (10%) | Iron: 1mg (6%)