Frosted White Chocolate Yule Log with Vanilla Chantilly and Clementine Curd Recipe

ByNoah Steele
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Introduction

This frosted white chocolate yule log is a festive showstopper filled with zesty clementine curd and light vanilla Chantilly cream. It’s a perfect dessert to impress your guests during the holiday season with its delicate sponge, creamy filling, and glossy white chocolate icing.

A close-up of a rolled cake dessert with three visible layers on a rectangular light tan tray: the innermost layer is a soft golden-yellow sponge cake, rolled into a spiral; the middle layer is a lighter yellow creamy filling; the outermost layer is a thick, white textured frosting that covers the whole roll and is decorated with small curls of orange zest scattered on top. A single slice is cut from the roll revealing the spiral pattern. The tray is on a black surface with sprigs of green pine and orange slices nearby. A clear glass of sparkling drink and an empty white plate with silver forks are in the background, all set against a soft, golden bokeh light effect on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 5 eggs, beaten
  • 125g caster sugar, plus extra for dusting
  • 2 tsp vanilla bean paste
  • 5 tbsp plain flour
  • 4 clementines, zested and juiced
  • 1 lemon, zested and juiced
  • 1 whole egg, plus 3 egg yolks
  • 60g caster sugar
  • 60g cold unsalted butter, cubed
  • 250ml double cream
  • 1 tsp vanilla bean paste
  • 3 tbsp icing sugar, sifted
  • 3 clementines, zested
  • 100g unsalted butter, very soft
  • 225g icing sugar, sifted
  • 50g white chocolate, melted
  • 1 tsp vanilla bean paste
  • 2 tbsp whole milk
  • Icing sugar, for dusting
  • Sliver shimmer spray (optional)
  • Clementines, for garnish

Instructions

  1. Step 1: Begin by making the clementine curd. In a small saucepan, combine the zest and juice of the clementines and lemon with the whole egg, egg yolks, and 60g caster sugar. Cook over medium-low heat, stirring constantly for 10–15 minutes until thickened enough that you can draw a line through it with your spoon. Remove from heat and beat in the cold butter cubes. Cover and refrigerate to cool completely.
  2. Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a 25 x 40 cm Swiss roll tin with baking paper.
  3. Step 3: In a large bowl, whisk the beaten eggs, 125g caster sugar, and 2 tsp vanilla bean paste with an electric mixer until the mixture triples in volume and leaves a 5-second ribbon when you lift the beaters.
  4. Step 4: Sift the plain flour over the mixture and gently fold it in with a spatula or large metal spoon, being careful not to deflate the batter. Pour it into the lined tin and smooth the surface. Bake for 15 minutes until golden and springy to the touch.
  5. Step 5: While baking, prepare a large sheet of baking paper and dust it generously with caster sugar.
  6. Step 6: When the cake is done, quickly turn it out onto the sugared baking paper. Cover with a tea towel and allow to cool slightly, then carefully roll the cake from one short side. Leave rolled up to cool completely.
  7. Step 7: For the Chantilly cream, whip the double cream with 1 tsp vanilla bean paste, clementine zest, and sifted icing sugar until soft peaks form.
  8. Step 8: Unroll the cooled sponge gently. Spread the chilled clementine curd evenly over the surface, then layer the whipped cream on top. Re-roll tightly using the baking paper, leaving the seam side down. Refrigerate while preparing the icing.
  9. Step 9: For the white chocolate icing, beat the very soft butter with 1 tsp vanilla bean paste until creamy and pale, scraping the bowl as needed. Gradually add the sifted icing sugar a spoonful at a time. Stir in the melted white chocolate and milk, then whip until smooth and fluffy.
  10. Step 10: Remove the yule log from the fridge and place it on a serving plate. Spread the white chocolate icing evenly over the log, including the ends. Use a fork or palette knife to create tree bark-like markings in the icing.
  11. Step 11: Dust generously with icing sugar and optionally spray with silver shimmer spray. Garnish with strips of clementine zest for a festive touch. Serve and enjoy!

Tips & Variations

  • Use fresh vanilla bean paste for the best flavor, but vanilla extract works well as a substitute.
  • If you don’t have clementines, you can substitute with mandarins or oranges for the curd and zest.
  • To prevent cracking, roll the sponge while still warm and cover lightly as it cools.
  • For a richer twist, add a splash of Grand Marnier or other orange liqueur to the curd.

Storage

Store the yule log in an airtight container in the refrigerator for 3–4 days. For best texture, bring it to room temperature about 30 minutes before serving. Leftovers can be gently reheated in a warm place but avoid microwaving to preserve the cream texture.

How to Serve

A creamy white rolled cake is laid on a rectangular beige board with a slightly rough texture. The cake has three visible layers: a light brown cake layer rolled tightly around a pale yellow filling, all covered with a thick, smooth white frosting that has textured swirls. The cake is topped with small thin orange peel curls spread loosely over the frosting. Next to the cake is a sliced orange segment and a sprig of green rosemary. In the background, there is a clear glass with a bubbly drink, and the whole setup is on a surface with a white marbled texture with soft warm bokeh lights in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the yule log a day in advance?

Yes, this yule log is perfect for making a day ahead. Just keep it refrigerated and add final decorations just before serving for the freshest look.

What can I use if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of high-quality vanilla extract. The flavor won’t be quite as intense, but it will still add lovely vanilla notes.

Print
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Frosted White Chocolate Yule Log with Vanilla Chantilly and Clementine Curd Recipe

★★★★★

4.5 from 87 reviews
  • Author: Noah
  • Total Time: 1 hour 15 minutes
  • Yield: 8–10 servings 1x
Print Recipe

Description

This Frosted White Chocolate Yule Log is a festive dessert featuring a light vanilla sponge rolled with tangy clementine curd and vanilla Chantilly cream. The log is beautifully finished with a creamy white chocolate buttercream frosting, delicate tree-like markings, and festive clementine zest garnishes, making it a perfect centerpiece for holiday celebrations.

Ingredients

Scale

Clementine Curd

  • 4 clementines, zested and juiced
  • 1 lemon, zested and juiced
  • 1 whole egg
  • 3 egg yolks
  • 60g caster sugar
  • 60g cold unsalted butter, cubed

Sponge Cake

  • 5 eggs, beaten
  • 125g caster sugar, plus extra for dusting
  • 2 tsp vanilla bean paste
  • 5 tbsp plain flour

Vanilla Chantilly Cream

  • 250ml double cream
  • 1 tsp vanilla bean paste
  • 3 tbsp icing sugar
  • Zest of 3 clementines

White Chocolate Icing

  • 100g unsalted butter, very soft
  • 225g icing sugar, sifted
  • 50g white chocolate, melted
  • 1 tsp vanilla bean paste
  • 2 tbsp whole milk

To Decorate

  • Icing sugar, for dusting
  • Silver shimmer spray
  • Clementine zest strips

Instructions

  1. Make the Clementine Curd: In a small saucepan, combine the zest and juice of the clementines and lemon with the whole egg, egg yolks, and caster sugar. Cook over medium-low heat, stirring constantly for 10-15 minutes until the curd thickens enough that a line drawn with a spoon remains visible. Remove from heat and beat in the cold cubed butter. Cover and refrigerate until completely cooled.
  2. Prepare the Sponge Cake: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a 25 x 40 cm Swiss roll tin with baking paper. In a large bowl, whisk the beaten eggs, caster sugar, and vanilla bean paste with an electric mixer until the mixture triples in volume and forms a thick ribbon that lasts five seconds when the beaters are lifted. Sift the plain flour over the mixture and gently fold in without deflating the batter. Pour into the lined tin, smooth the top, and bake for 15 minutes or until golden and springy.
  3. Roll the Sponge: While the sponge bakes, dust a large sheet of baking paper with caster sugar. Once baked, turn the sponge out onto the sugared paper and cover with a tea towel. Allow to cool slightly, then roll the sponge from one short side. Leave rolled until completely cooled.
  4. Whip the Vanilla Chantilly Cream: In a bowl, whip the double cream with vanilla bean paste, clementine zest, and sifted icing sugar until soft peaks form.
  5. Assemble the Yule Log: Unroll the cooled sponge gently. Using a palette knife, spread an even layer of clementine curd over the sponge up to the edges. Spread the whipped cream on top of the curd. Carefully re-roll the sponge tightly with the filling inside, using the baking paper to assist, and place seam-side down. Refrigerate until ready to ice.
  6. Prepare White Chocolate Icing: In a stand mixer or with electric beaters, beat the softened butter with vanilla bean paste until creamy and pale, scraping the bowl as needed. Gradually add the sifted icing sugar, one spoonful at a time, beating until combined. Add the melted white chocolate and milk, then whip until smooth and spreadable.
  7. Ice and Decorate the Log: Remove the yule log from the fridge and place on a serving plate. Use a palette knife or spatula to coat the entire log, including the ends, with the white chocolate icing. Use a fork or palette knife to create tree bark-like texture marks along the log. Generously dust with icing sugar and lightly spray with silver shimmer for a festive effect. Garnish with strips of clementine zest before serving.
  8. Storage: Store the finished yule log in an airtight container in the refrigerator. It will keep fresh for 3-4 days.

Notes

  • Be gentle when folding the flour into the egg mixture to keep the sponge light and airy.
  • Ensure the clementine curd is completely cooled before spreading to prevent it from melting the cream.
  • Rolling the sponge while warm helps prevent cracking during shaping.
  • Use fresh clementine zest for the best vibrant citrus flavor and aroma.
  • The yule log is best served chilled but can be brought to room temperature for 20 minutes before serving for softer texture.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: Yule Log, White Chocolate, Clementine Curd, Vanilla Chantilly, Christmas Dessert, Holiday Cake, Festive Recipe

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