White chocolate yule log

White chocolate yule log

• Cooking time 40 min
Celebrate the festive season with a white chocolate yule log, offering a delightful twist on the classic bûche de Noël. Featuring the subtle sweetness of white chocolate paired with cherry jam and a smooth cream cheese filling, this cake is both elegant and delicious. The creamy white icing, adorned with pomegranate seeds and delicate chocolate curls, makes this a striking addition to your dessert table.
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https://www.arlafoods.co.uk/recipes/white-chocolate-yule-log/

Instructions

  • Preheat the oven to 225 °C.
  • Line a baking sheet with parchment paper.
  • Beat eggs and sugar until the mixture thickens and becomes creamy.
  • Combine the dry ingredients and fold them into the egg mixture.
  • Carefully pour the batter onto the baking sheet. Spread it evenly across the parchment paper. Bake for 7 minutes.
  • Place a new piece of parchment paper on the table and sprinkle with icing sugar.
  • After removing the cake from the oven, transfer it onto the parchment paper sprinkled with icing sugar, remove the parchment paper that was in the oven and leave to cool.
Filling
  • Whip double cream until stiff, then mix it with cream cheese.
  • Break the white chocolate into pieces and melt it thoroughly in the microwave or a bain-marie.
  • Mix the melted chocolate with the cream cheese mixture.
Icing
  • Mix cream cheese with icing sugar.
Assembling
  • Spread cherry jam over the cake, leaving a 5 cm wide border on one long side.
  • Spread the filling in the same way. Roll the cake into a roulade, wrapping it in parchment paper. Then, wrap it in several sheets of parchment paper and place it in the fridge to set.
  • After it has set, unwrap the roulade and trim both ends. Spread the icing over the cake.
  • Decorate the roulade with white chocolate shavings and pomegranate seeds.
Enjoy!
Prevent cake cracks when rolling

To prevent cracks in your yule log, it is best to roll the cake while it is still warm. A great tip is to place a piece of parchment paper over the cake and then cover it with a damp tea towel immediately after removing it from the oven. This keeps the cake soft and flexible, making it much easier to roll without breaking. If any cracks do appear, gently press the cake together and cover it with the icing to give it a smooth finish.

Stop whipping at soft peaks

For a light and airy filling, whip the cream until it forms soft peaks that gently hold their shape. Be careful not to over-whip, as this could cause the cream to curdle. Stopping at soft peaks ensures a smooth, luscious filling.

Melting white chocolate correctly

White chocolate is delicate, so melt it carefully to avoid burning or graininess. The best way is to use a bain-marie, gently stirring the chocolate as it melts in a bowl over simmering water. If you are using the microwave, heat it in short intervals, stirring between each session. Once melted, let it cool slightly before mixing it with cream cheese to prevent it from becoming grainy.

FAQ: Questions about white chocolate yule log

Do you have questions about perfecting your white chocolate yule log? Discover helpful answers to your most pressing questions below.

How long can I store the white chocolate yule log?
You can store it for up to 3 days in an airtight container. While it is best enjoyed fresh, it keeps well in the fridge, allowing you to prepare it in advance. To keep the cake moist and the cream cheese filling fresh, avoid leaving it out at room temperature for extended periods.
Can I prepare the white chocolate yule log beforehand?
Yes, you can prepare the whole yule log or its individual parts ahead of time. If you are making the entire log, roll the cake and store it wrapped in parchment paper in the fridge for up to 1 day. Add the icing and decorations just before serving. Alternatively, prepare the elements separately: the cake bottom can be wrapped and kept at room temperature for 1 day or refrigerated for up to 3 days, while the filling and icing can be stored in airtight containers in the fridge for up to 3 days.
Can I freeze the white chocolate yule log?
It is best not to freeze the yule log as cream cheese-based fillings do not freeze well, often resulting in a watery or grainy texture once thawed. If you must freeze the cake, do so without the cream cheese icing and decorations. Wrap the cake tightly in cling film, followed by a layer of foil, and freeze for up to 1 month. When ready to serve, allow the yule log to thaw in the fridge overnight, then ice and decorate fresh for the best results.

Ingredients

Cake
Eggs
6
Sugar
200 g
Flour
100 g
Corn starch
100 g
Cocoa powder
3 tbsp
Baking powder
1 tsp
Filling
Cherry jam
200 g
Double cream
200 g
Cream cheese
100 g
White chocolate
100 g
Icing
Cream cheese
200 g
Icing sugar
200 g
Decoration
Pomegranate seeds
100 g
White chocolate
25 g
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Festive yule log with white chocolate

A white chocolate yule log brings festive magic to your table, with every slice revealing swirls of delicate chocolate cake and rich layers. The chocolate base balances the smooth cream cheese and white chocolate mixture perfectly, while the cherry jam adds a touch of tartness. With its snowy white appearance and decorative elements, this yule log will be the centrepiece of your holiday gathering.

Fluffy chocolate cake

The foundation of this yule log is a soft and airy chocolate cake bottom. The cocoa adds a gentle depth that does not overpower the lighter elements of the cake, allowing the subtle richness to shine through.

As you roll it up with the filling, its tender texture holds together beautifully, creating those picture-perfect swirls. The key here is to get a cake that melts in your mouth, providing a balanced base that complements the creamy filling without feeling too dense.

Decadent filling with cherry jam and white chocolate

The filling is where this white chocolate yule log truly stands out. White chocolate, double cream, and cream cheese create a silky, smooth layer that contrasts delightfully with the tang of the cherry jam. The jam, with its bright and slightly tart flavour, balances the richness of the cream mixture, keeping the dessert fresh and vibrant.

This luscious filling sits beautifully between the chocolate cake bottom. Each slice reveals layers of this flavourful filling, presenting a wonderful balance of sweet, rich, and fruity elements that elevate the dessert beyond the ordinary.

Adorned with white icing, pomegranate seeds, and white chocolate curls

The finishing touches on your cake truly make it shine. A smooth layer of cream cheese icing envelops the rolled cake, creating the perfect canvas for decoration. Pomegranate seeds bring a jewel-like pop of colour and a bright, juicy contrast, while white chocolate shavings mimic a dusting of snow, giving the log a truly festive feel.

A snowy take on the classic bûche de Noël

This yule log takes the essence of the traditional bûche de Noël and reimagines it with a fresh, modern twist. While the classic version is often rich with dark chocolate and buttercream, this version brings a lighter, more refreshing take with white chocolate and cream cheese. The overall look is a snowy nod to wintry landscapes, making it a beautiful centrepiece for your holiday table. This twist on the classic is wonderful for those looking to create a dessert that feels both timeless and contemporary.

Play around with the ingredients

This yule log is a versatile dessert that invites creativity. While cherry jam adds a lovely tang, do not hesitate to explore different flavours. Raspberry or strawberry jam brings a fresh, fruity note, while salted caramel or even a layer of Biscoff spread adds a richer, more indulgent flavour. You can also play around with the filling; add a hint of citrus zest, like orange or lemon, to bring a refreshing taste that cuts through the richness of the cream mixture.

When it comes to decoration, let your imagination run wild. Swap pomegranate seeds for fresh berries, or add a dusting of edible glitter for a glamorous touch. You could even pipe white chocolate into festive shapes to place on top of the log.

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