White Birch Yule Log Cake Recipe for Christmas

Instructions:

1. Preheat oven to 350°F (180°C) and line a 10x15 inch jelly roll pan with parchment paper.
2. In a large bowl, beat 4 egg yolks with 50g sugar and 1 tsp vanilla paste until the mixture is pale, thick, and leaves a ribbon trail.
3. In a separate clean bowl, whisk 4 egg whites with 0.5 tsp cream of tartar until soft peaks form, then gradually add the remaining 50g sugar until they are stiff and glossy.
4. Gently fold the yolk mixture into the whites using a large spatula, then sift in 60g all purpose flour and 30g almond flour.
5. Pour 30g melted and cooled butter down the side of the bowl and fold until no oily streaks remain.
6. Spread the batter into the pan and bake for 12 minutes until the top is pale gold and springs back when touched.
7. Immediately flip the hot cake onto a tea towel dusted with 10g powdered sugar, peel off the parchment, and roll it up tightly from the short end. Let it cool completely in this rolled position.
8. Combine 250g raspberries, 30g maple syrup, and 1 tbsp lemon juice in a pan, simmering for 8 minutes before adding a slurry of 1 tsp cornstarch and 1 tsp water until the sauce thickens into a jam.
9. Heat 150ml heavy cream until simmering, pour over 300g chopped white chocolate, and let sit for 2 minutes before stirring until silky and smooth.
10. Unroll the cooled sponge, spread the raspberry filling and half the ganache inside, then re roll and cover the exterior with the remaining ganache, using 50g melted dark chocolate to create the birch bark streaks.