White Chocolate and Cranberry Yule Log
Lindt Excellence White Vanilla Bar 100g
10 - 12 people
- For the Cranberry Sauce:
- 150 g fresh or frozen (unthawed) cranberries
- 60 ml orange juice
- 70 g caster sugar, or to taste
- For the cake:
- 4 large eggs, at room temperature
- 155 g caster sugar
- 2 tbsp sunflower oil
- 2 tbsp full-fat milk
- 1 tsp vanilla extract
- 100 g plain flour
- ¼ tsp baking powder
- Pinch of salt
- Icing sugar, for dusting
- For the whipped cream:
- 375 ml double cream
- 2 tbsp icing sugar
- 150 g Lindt Excellence White Chocolate with a Touch of Vanilla
- To decorate:
- Frosted cranberries
For the Cranberry Sauce: Tip the cranberries, orange juice and sugar into a small saucepan and slowly bring to the boil. Reduce the heat and simmer for about 8-12 minutes, stirring occasionally, or until the mixture has thickened and has the consistency of jam. Taste to check the sweetness and add a little more sugar if necessary. Spoon into a small bowl and leave to cool to room temperature.
Meanwhile, preheat the oven to 175°C/155 Fan. Grease and line a 38×25-cm / 15×10-inch rimmed baking sheet with greaseproof paper.
Using an electric mixer, beat the eggs on high speed for 5 minutes. Gradually add the sugar, beating constantly.
In a small jug, stir together the oil, milk and vanilla. With the mixer running, pour the oil mix into the boil and beat for a few seconds.
Remove the bowl from the mixer and sift over the flour, baking powder and salt. Gently mix with a spatula just until combined.
Spoon into the prepared tin and spread in an even layer, gently tapping onto the work surface to even out. Bake for 12 to 14 minutes or until cake springs back when touched. Spoon into the prepared tin and spread in an even layer, gently tapping onto the work surface to even out. Bake for 12 to 14 minutes or until cake springs back when touched.
Dust a sheet of greaseproof paper with icing sugar. Turn out the cake on top. Remove the greaseproof used to line the tin and dust with more icing sugar. Starting at the short end, roll the cake (using the sheet of greaseproof underneath) into a loose log. Transfer to a rack to cool completely.
Meanwhile, whip the cream with the icing sugar until soft peaks form. Cover and chill in the fridge for about 15 minutes.
Use a peeler to create shavings of the Lindt Excellence White Chocolate with a Touch of Vanilla and tip onto a plate.
To assemble: carefully unroll the cake. Spread with the whipped cream, leaving a 6-cm / 2½-inch border on each end. Dollop the cranberry mixture over the cream and sprinkle with ⅔ of the white chocolate shavings. Starting at a short end, roll into a log. Trim the edges if wished.
Place seam-side-down onto a flat serving plate and ice using the remaining whipped cream and a palette knife, creating ridges to look like a log. Sprinkle with the remaining shaved chocolate and frosted cranberries.
Serve immediately or cover and chill in the fridge for up to 2 days.
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