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White Chocolate Raspberry Yule Log (Holiday Swiss Roll Cake)

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4.2 from 87 reviews

This White Chocolate Raspberry Yule Log is a festive and elegant holiday dessert featuring a light and airy sponge cake rolled around a creamy white chocolate and mascarpone filling swirled with tart raspberry sauce. Its delicate texture and beautiful presentation make it perfect for Christmas and other winter celebrations, combining rich white chocolate sweetness with the fresh tang of raspberries.

Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs, separated
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ cup whole milk
  • 2 tbsp melted butter

For the Filling:

  • 8 oz white chocolate, chopped
  • ½ cup heavy cream (to melt the white chocolate)
  • 8 oz mascarpone cheese or cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For the Raspberry Sauce:

  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, to thicken)

For Decoration (Optional):

  • Whipped cream or white chocolate ganache
  • Fresh raspberries
  • White chocolate curls or shavings
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper, making sure to leave an overhang for easy cake removal later.
  2. Make the Sponge Cake Batter: In a large bowl, beat the egg yolks with granulated sugar until pale and thick. Stir in the vanilla extract, whole milk, and melted butter until combined. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the yolk mixture. Sift together the flour, baking powder, and salt, then fold them gently into the batter, careful not to deflate the mixture.
  3. Bake the Sponge Cake: Spread the batter evenly in the prepared jelly-roll pan. Bake for 10–12 minutes, until the cake springs back when touched lightly, indicating it is done.
  4. Roll the Cake: Immediately turn the warm cake out onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake from the short end and let it cool completely while rolled to set its shape.
  5. Prepare the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for about 5 minutes until the raspberries break down. If using, stir in the cornstarch mixed with a little cold water to thicken, cooking until the sauce slightly thickens. Strain through a fine-mesh sieve to remove seeds, then allow to cool.
  6. Make the White Chocolate Filling: Melt the white chocolate with the heavy cream together until smooth; then let cool slightly. In a mixing bowl, beat the mascarpone or cream cheese with powdered sugar and vanilla extract until creamy. Fold the melted white chocolate mixture into the mascarpone mixture gently until smooth and fluffy.
  7. Assemble the Yule Log: Carefully unroll the cooled sponge cake. Spread the white chocolate filling evenly over the surface. Drizzle or spread the raspberry sauce over the filling. Roll the cake back up without the towel and place it seam-side down on a serving platter.
  8. Decorate: Spread whipped cream or white chocolate ganache over the rolled log. Decorate with fresh raspberries, white chocolate curls or shavings, and dust with powdered sugar for a snowy, festive effect.

Notes

  • Milk or dark chocolate can be substituted for white chocolate if a richer chocolate flavor is desired.
  • For an enhanced berry flavor, add a layer of raspberry jam into the filling before rolling the cake.

Find it online: https://yumfoodusa.com/white-chocolate-raspberry-yule-log-holiday-swiss-roll-cake/