White Chocolate Yule Log; fluffy vanilla cake rolled and covered with berry jam and light white chocolate frosting, a new spin on a Christmas classic!
*this recipe was originally posted in 2019 but has been refreshed for 2021*
This season, sweet treats are an assault of spices, dried fruits, marzipan and alcohol. Many of us enjoy these traditional festive details, harking back to centuries ago, but not everyone.
Some of us just want chocolate. And like, a lot of it.
Fear not, for a White Chocolate Yule Log is here to save the day. For adults and children alike.
It takes inspiration from the classic French Bûche De Noël and all of its many anglicised versions. Taking the typical milk or dark chocolate base and throwing it out into the snow. Cutting down on the intensity of the cocoa, and upping the comforting vanilla aromas.
This White Chocolate Yule Log makes for a stunning centrepiece. Standing bright and white on your dining table, ready to be cut into fat slices and hungrily devoured. Less glamorously, it also makes for a pretty lovely breakfast with a mug of milky tea.
It provides soft vanilla cake, sweet tangy berry jam and the fluffiest white chocolate frosting. Throw in some chocolate decorations and this is truly the most festive of tree-themed bakes. You’ve got light, rich, creamy, and tangy all in one mouthful!
If you’re keen to try more Yule Log recipes, try out my Praline Chocolate Yule Log!
Yule Logs can be a bit intimidating for beginner and regular bakers alike. Rolling cake brings with it a certain sense of dread. However, I assure you that giving it a go is the only way to get better at it. Practice makes perfect. Much like everything else in life.
The worst case scenario is a slightly wonky version of a cake that still tastes incred. So you may as well try.
To make this White Chocolate Yule Log, simply follow the recipe below.
White Chocolate Yule Log
Ingredients
For the vanilla cake:
- 6 large eggs (separated into yolk and white)
- 150g (¾ cup) caster sugar
- 50g (⅓ cup) plain flour
- 2 tsp vanilla extract
- Handful of icing sugar (to prevent sticking after baking)
For the white chocolate frosting and decoration:
- 200g (7 oz) white chocolate, broken into chunks
- 250g (16 tbsp) soft salted butter
- 400g (2 cups) icing sugar
- 1 tsp vanilla extract
- Strawberry, raspberry, or cherry jam
- 200g (7 oz) dark chocolate, broken into chunks (optional, for decoration)
Instructions
For the vanilla cake:
- Preheat your oven to 180°C / 160°C fan / gas mark 4 / 350ºF.
- Line a Swiss roll tin (most are of similar size so any should work!) with greaseproof paper, leaving an overhang at the sides. This will help you lift the cake out once baked.
- In a large bowl or freestanding mixer, whisk the egg whites until thick and holding stiff peaks.
- Sprinkle in 50g of the caster sugar and keep whisking for another 1-2 until the whites are holding their peaks again. Set aside.
- In another large bowl, whisk the egg yolks and the remaining caster sugar until the mixture is airy, pale and thick.
- Add the flour and vanilla to the yolk mixture and whisk for 30 seconds or until just combined.
- Loosen the yolk mixture by stirring in a big dollop of your fluffy egg white.
- Add the remaining whites in three stages, folding them in very carefully to avoid losing the air.
- Pour your fluffy cake mixture into the prepared tin and gently smooth it out.
- Bake it in the preheated oven for 20 minutes, by which point it should be risen and lightly golden.
- Let the cake cool completely before turning it out onto a large piece of greaseproof paper dusted with a handful of icing sugar. This paper is to help you roll up the cake later, and the sugar to prevent it from sticking!
For the white chocolate frosting and decoration:
- Melt your white chocolate in a heatproof bowl, either set over a pan of simmering water or in the microwave using 30 second blasts, until smooth. Set aside to cool slightly.
- In a separate bowl, beat together thoroughly the butter and half of the icing sugar until smooth and combined.
- Add the remaining icing sugar, the vanilla, and your melted white chocolate and beat vigorously for 2-3 minutes until pale and fluffy.
- To begin assembling the White Chocolate Yule Log, spread a thin layer of jam all over your cooled sponge.
- Spread a quarter of your fluffy white chocolate frosting over the jam layer.
- Now for the scary bit – time to roll the cake into a log. Start rolling from the long side furthest away from you, taking care to get a tight roll from the beginning, and roll up to the other long side. Use the paper to help lift and press the cake while you roll instead of damaging the cake.
- Once rolled, gently lift your cake log onto your serving plate.
- Cut 3cm (1in) off the edges of the log at an angle, and press them together at one side of the cake to act almost like a broken branch.
- Evenly spread the White Chocolate Yule Log with a generous layer of the remaining frosting (you may not need it all), covering the ends as well as the branch.
- Gently draw a fork through the icing to give the frosting a wooden effect. Draw circles with the fork at the ends of the log and branch.
- If you would like to make twig and leaf decorations, melt the dark chocolate in the same manner as you did with the white chocolate, and pipe some onto greaseproof paper. Allow to set and solidify fully before adding to the cake as decoration.
- Slice up and enjoy!
BE A MAVERICK: why not swap out the jam for salted caramel or Biscoff instead?
This White Chocolate Yule Log will keep well on a covered cake stand or in an airtight container for up to 4 days, but is best enjoyed fresh!
