The first time I made a white chocolate caramel Yule log, it felt like I was slowing time down in my kitchen on purpose. The soft hum of the oven, the smell of warm sponge cake, and the gentle sweetness of caramel warming on the stove instantly put me in a festive mindset. I remember carefully rolling the sponge while it was still warm, my hands slightly nervous but excited, knowing this step mattered. When I finally sliced into the finished log and saw that perfect creamy swirl, I felt proud in a quiet, deeply satisfying way that only baking can give.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers a show-stopping dessert without the chaos or stress that often comes with holiday baking. From my own experience making it several times, the sponge is forgiving, the white chocolate filling is smooth and comforting, and the caramel brings a luxurious finish that feels special without being overpowering. I think you’ll appreciate how each step feels manageable and how the final result looks like something from a pastry shop, even though it was made calmly in your own kitchen.
Ingredients
- 4 large eggs, separated
- 120 g sugar (100 g for the yolks, 20 g for the whites)
- 100 g all-purpose flour
- 1 pinch of salt
- Butter, for greasing the baking sheet
- 4 tablespoons vanilla soaking syrup (or simple syrup flavored with vanilla)
- 150 g white chocolate
- 150 g sweetened condensed milk
- 15 g softened butter
- Salted caramel sauce, for decoration
When I make this Yule log, I’m careful about the quality and balance of ingredients because each one has a clear purpose. Fresh eggs are essential for structure and flexibility, and separating the sugar between yolks and whites keeps the sponge light instead of dense. I always use good-quality white chocolate because cheaper versions can split or taste overly sweet. The soaking syrup may seem minor, but I’ve tried skipping it, and trust me, it makes a huge difference in keeping the cake tender after chilling.
Equipment Needed
- Mixing bowls
- Electric mixer or sturdy whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Offset spatula
- Clean kitchen towel
- Small saucepan
In my kitchen, having these tools ready before I start makes the process feel calm and organized. An electric mixer saves time, especially for the egg whites, but I’ve also whisked by hand when I wanted to slow down and enjoy the rhythm of baking. The parchment paper and clean towel are absolutely essential for rolling the sponge without sticking or cracking. I also rely heavily on an offset spatula, because it makes spreading the ganache evenly much easier and gives the final roll a cleaner, more professional look.
Step-by-Step Instructions
I begin by separating the eggs and whisking the yolks with most of the sugar until the mixture becomes pale, thick, and glossy. This step takes a few minutes, and I’ve learned not to rush it because it builds the foundation of the sponge. When the mixture starts to fall in ribbons from the whisk, I gently fold in the sifted flour, using slow movements to avoid knocking out the air I just worked to create.(See the next page below to continue…)