Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two rolls of a white chocolate yule log for Christmas

White Chocolate Yule Log


  • Author: Michelle Minnaar
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Why don’t you create some Christmas cheer and learn how to make this White Chocolate Yule Log? Let your creativity run wild when decorating this Christmas dessert!


Ingredients

Scale

Vanilla Sponge

  • 4 large egg, whites
  • 60g (¼ cup) caster sugar
  • 4 large egg, yolks
  • 5g (1 tsp) Nielsen-Massey vanilla extract
  • 35g (4 tbsp) sponge flour
  • 15g (1¾ tbsp) plain flour
  • 2g (½ tsp) cream of tartar
  • 30g (2 tbsp) unsalted butter, melted

White Chocolate Buttercream

  • 200g (1¼ cups) white chocolate, roughly chopped
  • 250g (1 cup+2 tbsp) unsalted butter, room temperature
  • 400g (2¾ cups) icing sugar
  • 5g (1 tsp) Nielsen-Massey vanilla extract
  • 1g (¼ tsp) sea salt
  • 80ml (⅓ cup) double cream

Assembling

  • 150g (1¼ cup) raspberries
  • 7g (1 tbsp) cocoa powder

Instructions

  1. For the Vanilla Sponge: Preheat the oven to 180°C /160°C fan / 355°F / gas mark 4.
  2. Whisk the egg whites, (I used a KitchenAid) on full speed until you achieve soft peaks.
  3. While still on full speed slowly add the caster sugar until everything is incorporated. The egg whites should have a glossy look to them.
  4. Lower the speed to medium and add one egg yolk at a time until each one is fully mixed through. 
  5. Add Nielsen-Massey’s vanilla extract. Once this is done turn off the machine.
  6. Sieve the sponge flour into the bowl and fold this through. 
  7. Sieve the plain flour and cream of tartar onto the mix and fold through.
  8. Add the melted butter and fold through until fully incorporated.
  9. Prepare your 15x10x1in (38 x  26 x 3 cm) baking tray by putting a little bit of the batter into each corner. Cover with parchment paper making diagonal incisions in each corner and then press the paper into each corner.
  10. Pour the mixture into the lined pan and spread evenly with a palette knife. Transfer to the over and bake for 10 minutes. 
  11. Once cooked, turn the sponge out onto a wire rack and then set aside to cool.
  12. For the Buttercream: Place the white chocolate into a microwave proof bowl and heat in the microwave on 30 second blasts, stirring in between each blast, until all is melted and then set aside.
  13. Whisk the butter, on a medium speed in your KitchenAid, until light and fluffy.
  14. Add the icing sugar to the machine a little at a time until all of it has been mixed through. Now add the vanilla extract and the salt.
  15. Turn the machine off and pour in all of the melted white chocolate and then whisk on full speed until light and fluffy. Pour in the double cream and whisk until fully incorporated.
  16. Assembling the Yule Log: Place the sponge on a clean tea towel on a flat surface. Place a third of the buttercream onto the sponge and spread evenly with an icing spatula, leaving around an inch on both sides for rolling.
  17. [Optional] At this point there is the option for you to add raspberries to the filling. Not only will the fruit give some colour to the cake but taste-wise cut through the luscious richness of the cake. Strawberries will also work but feel free to experiment!
  18. To roll, use the tea towel, fold over the edge and then slowly and systematically roll up the sponge. 
  19. To create the branch stubs, cut a diagonal line portion and then a straight line portion from the end.
  20. Spatula a layer of the buttercream onto your serving plate, the same length and width of the large (base) part of the roll, and place the large part of the roll on top of the buttercream. 
  21. Cover the roll with a layer of buttercream. You can use a spatula or a piping bag, whichever you find easiest. Place your branch stubs wherever you see fit and cover them in buttercream as well.
  22. Sieve over a little cocoa powder. Using a fork, score the yule log all over in straight lines. The trunks should be scored in a circular motion.
  23. Decorate to your heart’s content with whatever you see fit, whether it’s moss, chocolate mushrooms, meringues, etc. Have fun and enjoy! 

Notes

  • If you can’t find sponge flour then you can exchange it for plain flour.
  • Milk chocolate will work for this as well so you can substitute the white chocolate for milk chocolate in equal quantities. Dark chocolate is a different story as it has a completely different fat content, so steer clear.
  • If you can’t find cream of tartar then you can just leave it out, as it will still work without.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Norwegian

Keywords: White Chocolate Yule Log, Yule Log recipe, White Chocolate Buche De Noel, Buche De Noel recipe, Christmas Dessert, Christmas Recipe