Raspberry Yule Log

Name: Raspberry Yule Log
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Yield: 10 slices
Cuisine: French
Ingredients: 4 large eggs (separated); 1 cup granulated sugar; 1 cup all-purpose flour (sifted); 1 tsp vanilla extract; 2 cups raspberries (fresh or thawed); 1/4 cup granulated sugar; 1 tbsp lemon juice; 200 grams white chocolate (chopped); 1/2 cup heavy cream

105 min 10 slices Medium

All Recipes

Raspberry Yule Log

A festive Raspberry Yule Log that combines light sponge cake with a tart raspberry filling and a creamy white chocolate ganache.

Prep

30 min

Cook

15 min

Total

105 min

Servings

Difficulty

Medium

The Raspberry Yule Log, or 'bûche aux framboises', is a traditional holiday dessert that brings a touch of elegance to any festive table. This delightful dessert combines a soft, airy sponge cake with a tangy raspberry filling and a smooth white chocolate ganache, creating a harmonious blend of flavours and textures. Originating from French culinary traditions, the yule log, or 'bûche de Noël', symbolizes the yule log that families would burn on Christmas Eve. This dessert version is a visually stunning and delicious way to end a holiday meal, making it a beloved choice for festive celebrations.

Ingredients

Servings

Sponge Cake

Raspberry Filling

White Chocolate Ganache

Instructions

Prepare the Sponge Cake

Preheat your oven to 350°F (175°C). Line a 10x15 inch baking sheet with parchment paper.

Pro tip: Ensure the parchment paper covers the sides to make removal easier.

Make the Sponge Batter

Beat egg yolks and sugar until pale. Whisk in vanilla. Fold in sifted flour. In a separate bowl, beat egg whites until stiff peaks form, then fold gently into the batter.

Pro tip: Fold carefully to maintain the air in the batter.

Bake the Sponge

Spread the batter evenly on the prepared baking sheet. Bake for 12-15 minutes or until the cake springs back when touched.

Pro tip: Do not over bake to avoid cracking.

Roll the Cake

Turn the cake onto a clean towel dusted with icing sugar. Remove parchment paper. Roll up the cake with the towel inside and let cool completely.

Pro tip: Rolling while warm helps shape the cake without cracking.

Prepare the Raspberry Filling

In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Let cool.

Pro tip: Stir frequently to prevent burning.

Make the Ganache

Heat cream until just boiling. Pour over chopped white chocolate. Let sit for a minute, then stir until smooth. Cool to a spreadable consistency.

Pro tip: If too thick, gently reheat to soften.

Assemble the Yule Log

Unroll the cooled sponge cake, spread with raspberry filling, then roll up again without the towel. Trim the ends.

Pro tip: Be gentle to avoid tearing the cake.

Frost the Cake

Spread the ganache over the rolled cake. Use a fork to create a bark-like texture.

Pro tip: Chill the cake slightly before serving for clean slices.

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Tips & Tricks

<ul><li>Use fresh or thawed frozen raspberries for the filling for the best flavour.</li><li>Chill the rolled cake before frosting to help it hold its shape.</li><li>Decorate with fresh raspberries and white chocolate shavings for an elegant touch.</li></ul>

Serving Suggestions

Serve the Raspberry Yule Log as the grand finale to your holiday meal. Pair it with a glass of sparkling wine or a hot cup of coffee to complement the flavours. This dessert can be made a day ahead and stored in the refrigerator. Cover it loosely with plastic wrap to maintain freshness. Any leftovers can be kept in the fridge for up to three days.

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