Rolled yule log with lemon & vanilla cream and fresh raspberries

Ingredients:

For the Sponge Cake:

• 4 large eggs
• 100g (1/2 cup) caster sugar
• 100g (3/4 cup) plain flour
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Icing sugar for dusting

For the Lemon & Vanilla Cream Filling:

• 250ml (1 cup) double cream (heavy cream)
• 150g (2/3 cup) mascarpone cheese
• 1/2 teaspoon vanilla extract
• 2 tablespoons lemon curd (for filling)
• Zest of 1 lemon
• 2 tablespoons icing sugar (powdered sugar)

For the Decoration:

• 100g (1/2 cup) fresh raspberries
• Lemon slices or zest (optional, for extra decoration)
• Extra whipped cream (optional, for covering the log)

Instructions:

Step 1: Make the Sponge Cake

1. Preheat the oven to 180°C (350°F). Line a 9×13 inch (23×33 cm) baking tray with parchment paper, making sure the edges are well covered.
2. Whisk the eggs and sugar together in a large mixing bowl until light, fluffy, and pale. This can take about 5 minutes with an electric mixer.
3. Fold in the flour and a pinch of salt gently. Add the vanilla extract and mix carefully to avoid deflating the eggs.
4. Spread the batter evenly on the prepared tray, smoothing it out into all corners.
5. Bake for 10-12 minutes or until the cake is golden and springs back when lightly touched.
6. Cool the cake slightly for 5 minutes, then flip it onto a clean tea towel dusted with icing sugar.
7. Carefully peel off the parchment paper and roll the cake up in the towel while it’s still warm. Allow it to cool completely in this rolled-up shape to retain the roll form.

Step 2: Prepare the Lemon & Vanilla Cream Filling

1. Whip the double cream with a hand mixer until it thickens.
2. Add the mascarpone cheese, vanilla extract, icing sugar, and lemon zest to the whipped cream. Continue whipping until smooth and stiff peaks form.
3. Add the lemon curd to the mixture and gently fold it in until combined.

Step 3: Assemble the Yule Log

1. Unroll the cooled sponge cake and spread the lemon & vanilla cream mixture over the inside.
2. Add fresh raspberries along the center of the cream filling.
3. Carefully re-roll the sponge into a log shape, using the parchment paper to help you.

Step 4: Decorate the Yule Log

1. Spread whipped cream over the entire outside of the rolled cake, covering it evenly.
2. Top with fresh raspberries and optional lemon slices or zest for extra decoration.
3. If desired, drizzle a little lemon curd over the top for added flavor and shine.

Step 5: Serve and Enjoy

• Place the finished yule log on a serving platter, cut into slices, and enjoy with a cup of tea or as a festive dessert!

This Yule log has a refreshing lemon flavor, with the tartness of fresh raspberries balancing the sweetness of the cream. Perfect for a festive dessert table!