Go Back
–+ servings
Raspberry Christmas Yule

Raspberry Christmas Yule

Make a stunning Raspberry Christmas Yule Log with vanilla sponge, raspberry jam, and cream cheese filling. A festive holiday showstopper dessert!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling & Setting Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings: 12 slices
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 10 oz fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 9 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 9 oz fresh raspberries
  • 6 oz white chocolate
  • 1/4 cup heavy cream

Equipment

  • 10x15 inch Jelly Roll Pan
  • Parchment Paper
  • Electric Hand Mixer or Stand Mixer
  • Mixing Bowls (various sizes)
  • Saucepan
  • Fine-Mesh Sieve
  • Spatulas (rubber and offset)
  • Clean Kitchen Towel (not terry cloth!)

Method
 

  1. Preheat oven to 350°F (180°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. In a small bowl, whisk together flour, baking powder, and salt.
  3. Beat eggs, sugar, and vanilla in a large bowl for 5 minutes until pale and fluffy.
  4. Gently mix in vegetable oil, then fold in the flour mixture.
  5. Pour batter into the prepared pan and spread evenly, then bake for 10-12 minutes.
  6. Once baked, dust the top with powdered sugar and roll the cake with a towel while warm.
  7. Make the raspberry jam by cooking raspberries, sugar, and lemon juice over medium heat for about 10 minutes.
  8. Strain the jam through a fine-mesh sieve and let it cool to room temperature.
  9. For the cream cheese filling, beat cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped cream.
  10. Unroll the cooled sponge cake and spread the raspberry jam and cream cheese filling onto it.
  11. Scatter fresh raspberries, then carefully re-roll the cake and refrigerate for at least 2 hours.
  12. Prepare the white chocolate ganache by melting chocolate with cream, then whip until fluffy once cooled.
  13. Trim the edges of the cake, frost with ganache, and decorate with raspberries and herbs.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 15mgCalcium: 70mgIron: 1mg

Notes

This recipe is highly appreciated for its ease and irresistible taste. A dessert that will showcase your pastry talents!
Tried this recipe?Let us know how it was!