Irresistible White Chocolate Raspberry Yule Log
A magical Yule log combining decadent white chocolate and tart raspberries, perfect for festive celebrations and special occasions.
Ingrédients
For the Cake
- 6 large large eggs
- 3/4 cup granulated sugar
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/4 cup whole milk
For the Filling and Frosting
- 1 cup fresh raspberries
- 8 ounces white chocolate (chopped)
- 3/4 cup heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons butter
Instructions
Preparation
- Start by gathering all your ingredients and preheating your oven to 350°F.
- Line a jelly roll pan with parchment paper, ensuring it covers the base and sides well.
Cooking the Base
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5-7 minutes.
- Sift in the cake flour, baking powder, and salt, and gently fold into the egg mixture.
- Stir in vanilla, oil, and milk until just combined without over-mixing.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-14 minutes until lightly golden.
- Remove from oven and let cool for 1-2 minutes, then invert onto a powdered sugar-dusted towel.
Rolling the Cake
- While the cake is still warm, roll it up with the towel starting from one of the shorter ends.
Preparing the Ganache
- Heat heavy cream in a saucepan until simmering, then pour over chopped white chocolate and let sit.
- Stir until smooth and glossy.
Assembly
- Once the cake is cool, unroll it and spread ganache over the surface, then add fresh raspberries.
- Roll the cake back up (without the towel) and place seam-side down on a platter.
- Frost the exterior with remaining ganache and decorate as desired.
Notes
For a gluten-free version, substitute cake flour with gluten-free blend. Customize with other fruits or chocolates as desired.