White Chocolate Raspberry Yule Log
A show-stopping dessert that combines the richness of white chocolate with the tartness of fresh raspberries, creating a stunning centerpiece for any celebration.
Ingredients
Cake Base
- 6 large eggs Room temperature for better incorporation.
- ¾ cup granulated sugar Sweetens the cake base and balances the tart raspberries.
- ¾ cup cake flour Provides a light and tender texture.
- 1 teaspoon baking powder Helps the cake rise.
- ¼ teaspoon salt Enhances overall flavor.
- 1 teaspoon vanilla extract Adds depth to the cake.
- 2 tablespoons vegetable oil Keeps the cake moist.
- ¼ cup whole milk Further moistens the batter.
Filling and Ganache
- 1 cup fresh raspberries Tartness and a pop of color.
- 8 ounces white chocolate High-quality bar, chopped.
- ¾ cup heavy cream Creates a rich ganache for filling and frosting.
- ½ cup powdered sugar Sweetens the frosting.
- 2 tablespoons butter Adds richness to the ganache.
Instructions
Preparation
- Gather all your ingredients. Preheat your oven to 350°F and line a jelly roll pan with parchment paper.
Make the Cake Base
- In a large mixing bowl, beat together the eggs and granulated sugar until thick and pale, about 5-7 minutes.
- Sift in the cake flour, baking powder, and salt. Gently fold to combine.
- Stir in the vanilla extract, vegetable oil, and whole milk until just combined.
Bake the Cake
- Pour the batter into the prepared pan and spread evenly. Bake for 12-14 minutes until springy and a toothpick comes out clean.
- Remove and let it cool for 1-2 minutes. Invert onto a powdered sugar-dusted towel.
Roll the Cake
- Roll the cake up with the towel, starting from one edge. Let it cool completely in this form.
Make the Ganache
- Heat heavy cream in a saucepan until simmering. Pour over the chopped white chocolate and stir until smooth.
Assemble the Yule Log
- Carefully unroll the cooled cake and spread with ganache and fresh raspberries, then roll it back up tightly.
- Frost the outside with remaining ganache and decorate with raspberries or white chocolate curls.
Notes
Store in an airtight container in the refrigerator for 2-3 days. Can be frozen for up to 3 months.