Perfect White Chocolate Raspberry Yule Log Cake
A festive and easy-to-make white chocolate raspberry yule log cake featuring a light sponge, creamy white chocolate mousse, and fresh raspberry filling. Perfect for Christmas dessert and holiday gatherings.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: French-inspired
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (95g) all-purpose flour, sifted
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (divided)
- 8 ounces (225g) high-quality white chocolate, chopped
- 1 1/2 cups (360ml) cold heavy cream
- 2 teaspoons gelatin sheets or powder
- 1 cup (125g) fresh raspberries
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon lemon juice
- Fresh raspberries and white chocolate shavings for garnish
- Optional: edible gold dust or holly leaves for decoration
Instructions
- Preheat oven to 350°F (175°C). Beat 4 large eggs with 3/4 cup granulated sugar on high speed until tripled in volume and pale, about 5 minutes.
- Sift together 3/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Gently fold into egg mixture in three additions using a spatula.
- Pour batter into a parchment-lined 10×15 inch jelly roll pan. Smooth top and bake for 12-15 minutes until cake springs back lightly and a toothpick comes out clean.
- Invert warm cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll cake with towel from short edge. Let cool completely rolled up.
- Soften 2 teaspoons gelatin in cold water for 5 minutes, then warm until dissolved. Melt 8 ounces white chocolate gently. Stir gelatin into melted chocolate.
- Whip 1 1/2 cups cold heavy cream with 1 teaspoon vanilla extract until soft peaks form. Fold whipped cream gently into white chocolate mixture. Chill at least 30 minutes until thickened.
- Toss 1 cup fresh raspberries with 2 tablespoons powdered sugar and 1 teaspoon lemon juice. Mash lightly if desired.
- Unroll cooled cake carefully. Spread raspberry filling evenly, then top with white chocolate mousse leaving a small border. Roll cake back up gently without towel.
- Wrap cake tightly in plastic wrap and chill at least 1 hour to set.
- Before serving, dust with powdered sugar, garnish with fresh raspberries and white chocolate shavings, and optionally add edible gold dust or holly leaves.
Notes
Roll the cake while warm to prevent cracking. Use extra mousse to patch cracks if needed. Chill assembled cake for at least 1 hour for best slicing. Use a serrated knife to cut neat slices. For dairy-free, substitute heavy cream with coconut cream and white chocolate with dairy-free version; replace gelatin with agar-agar. For gluten-free, substitute all-purpose flour with gluten-free flour blend or almond flour.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: white chocolate, raspberry, yule log, Christmas dessert, holiday cake, mousse, sponge cake, festive dessert