Description
Indulge in this stunning White Chocolate Raspberry Yule Log, where creamy white chocolate meets tart raspberries in a delightfully festive dessert perfect for any gathering.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup heavy cream
- 8 oz white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a mixing bowl, beat together eggs and granulated sugar until pale and fluffy (about five minutes).
- Gently fold in sifted flour, cocoa powder, baking powder, and a pinch of salt until combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until it springs back when touched.
- Once baked, let it cool slightly before flipping onto another piece of parchment dusted with powdered sugar. Roll it up tightly from one end while still warm.
- Whip heavy cream until soft peaks form.
- Melt white chocolate chips in short bursts in the microwave, stirring between intervals to avoid burning.
- Fold melted chocolate into whipped cream until smooth.
- Unroll your cooled sponge cake carefully and spread the white chocolate filling inside.
- Roll it back up tightly and place seam-side down on a serving platter.
- Garnish with fresh raspberries before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 305
- Sugar: 25g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg