Indulge in the ethereal elegance of our White Chocolate Yule Log, a culinary masterpiece unearthed from Food Thoughts’ revered golden archives. This timeless recipe has graced festive tables for generations, weaving its way into the tapestry of holiday traditions with a history as rich as its luscious flavour.
The White Chocolate Yule Log, often referred to as the “Snowy Spectacle,” has enchanted dessert enthusiasts since its inception. Originating in the cozy kitchens of yesteryear, this delectable creation has become a symbol of joy and celebration, adorning tables with its pristine charm during the merriest season of the year.
What sets this Yule Log apart is the inspired addition of Food Thoughts white chocolate chips for the velvety white chocolate frosting, meticulously applied to mimic the delicate layers of freshly fallen snow. Each slice promises a journey through a winter wonderland, with the sweetness of white chocolate embracing your palate like a gentle snowfall.
As you embark on the delightful journey of crafting this dessert, envision the joy it will bring to your loved ones. The White Chocolate Yule Log is more than a confection. It’s a celebration of the season’s magic, a testament to the warmth of gatherings, and a sweet reminder that some traditions are meant to be savoured anew, year after year. Let the Snowy Spectacle grace your table and make this festive season one to remember.
You will need
- FOR THE SPONGE
- 4 large eggs separated
- 75g icing sugar
- 75g self-raising flour
- 2 tablespoons Food Thoughts Organic Cocoa Powder
- FILLING: 200 ml double cream
- Drained tin of black cherries (410g) - optional
- 2 tablespoons of Food Thoughts Organic Cocoa Powder
- 200g softened unsalted butter
- 100g Food Thoughts White Chocolate Chips
- 120g icing sugar
Preheat the oven to 180°C/350°F/gas 4. Grease and line a rectangular baking / Swiss roll tin.
Use an electric mixer to make the sponge by whisking the egg whites to stiff peaks.
Gradually whisk in the icing sugar, then very carefully whisk in the egg yolks ensuring the mixture is light and fluffy.
Sift the flour and cocoa powder together and fold into the egg mixture using a metal spoon.
Spoon the mixture into the baking tray then gently and evenly spread it out. Bake for 8 to 10 minutes, or until just cooked through and springy to the touch.
Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and while it’s still hot and soft turn the sponge out on to the paper.
Peel off and discard the piece of greaseproof paper that the sponge was baked on.
With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevents the sponge from cracking).
Leave to cool.
FILLING: In a separate bowl, whisk the cream to soft peaks. Sieve in the cocoa powder and mix thoroughly. Drain the cherries and fold them into the mix (optional).
To assemble, unroll the sponge so it is flat and remove the paper. Spread the filling mix on top of the sponge then re-roll and pop into the fridge.
FROSTING: Melt the white chocolate chips in a heatproof bowl in a microwave in 30 second increments or over a pan of gently simmering water. Leave to cool slightly but avoid it starting to set.
Whisk in the softened butter and icing sugar.
Remove the log from the fridge. You may like to cut a piece of the log off and position it at an angle to the side to make it look like a branch. Pipe the frosting in lines along the length of the log (and branch) then 'fork' over to make it look like bark under a snow covering. Return it to the fridge to fully cool.
Decorate as illustrated in the photograph or with shimmering glitter spray and sparkles for a really festive look!