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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

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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Find it online: https://mealbynoah.com/frosted-white-chocolate-yule-log-with-vanilla-chantilly-and-clementine-curd-recipe/