The holidays are here, and what better way to celebrate than with a festive dessert? This white chocolate yule log cake recipe is the perfect addition to any holiday gathering. Not only is it delicious, but it’s also easy to make and sure to impress your guests. So, let’s get baking!
Ingredients
- 6 eggs, separated
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup white chocolate chips
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Green food coloring
- Confectioners’ sugar, for dusting
- Candied cranberries, for garnish
Instructions
- Preheat the oven to 375°F. Grease and line a 10×15 inch jelly roll pan with parchment paper.
- In a large mixing bowl, beat the egg yolks and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the flour mixture to the egg yolk mixture and mix until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
- While the cake is baking, prepare the filling. In a small saucepan, heat the heavy cream until simmering.
- Add the white chocolate chips and stir until melted and smooth.
- In a separate bowl, beat the unsalted butter and powdered sugar until light and fluffy. Add the milk, vanilla extract, and green food coloring and mix until well combined.
- When the cake is done baking, remove it from the oven and let it cool for a few minutes. Then, invert the cake onto a clean kitchen towel dusted with confectioners’ sugar.
- Carefully remove the parchment paper from the cake.
- Spread the white chocolate filling over the cake, leaving a small border around the edges.
- Starting at one end, roll the cake up tightly, using the kitchen towel to help you roll it evenly.
- Transfer the cake to a serving platter and dust with more confectioners’ sugar.
- Garnish with candied cranberries and serve.
Nutritional Information
Serving Size: 1 slice
Calories: 350
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 150mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 29g
Protein: 6g
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Small saucepan
- Electric mixer
- Clean kitchen towel
- Serving platter
Serving Suggestions
This white chocolate yule log cake is perfect for any holiday gathering or special occasion. Serve it as a dessert after a holiday meal or as a sweet treat with coffee or tea.
Variations
If you want to switch things up, you can try using different flavors of chocolate for the filling. Dark chocolate or milk chocolate would be delicious alternatives to white chocolate. You can also add nuts or dried fruit to the filling for extra texture and flavor.
Substitutions
If you don’t have white chocolate chips, you can use chopped white chocolate instead. You can also substitute the heavy cream with half-and-half or whole milk. If you don’t have unsalted butter, you can use salted butter, but remember to adjust the amount of salt in the recipe accordingly.
Storage
This cake can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Tips
- Make sure to beat the egg whites until stiff peaks form for the lightest and fluffiest cake.
- Use a clean kitchen towel dusted with confectioners’ sugar to prevent the cake from sticking when rolling it up.
- Let the cake cool for a few minutes before rolling it up to prevent it from cracking.
Notes
This recipe makes one 10×15 inch cake, which serves about 8-10 people.
Frequently Asked Questions
Can I use a different size pan?
No, the size of the pan is important for the cake to bake evenly and roll up properly.
Can I make this cake ahead of time?
Yes, you can make the cake a day or two ahead of time and store it in the refrigerator. Just make sure to add the confectioners’ sugar and garnish right before serving.
Can I freeze this cake?
Yes, you can freeze the cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator overnight before serving.
This white chocolate yule log cake recipe is a festive and delicious treat that’s perfect for the holidays. With its rich chocolate cake and creamy white chocolate filling, it’s sure to impress your guests. So, gather your ingredients and get baking! Your taste buds will thank you.