300g White Chocolate (chopped up into small pieces)
450ml Whipping Cream
150g Mascarpone (at room temperature)
1 tsp Vanilla Extract
White Chocolate shavings to decorate
Preheat oven to 180℃ / 160℃ fan assisted.
Grease and line a baking tray 32cm x 22cm with baking parchment.
Add the eggs, sugar and vanilla to the kMix mixing bowl with the ‘Whisk’ attachment.
Start off slow then increase the speed to high. Whisk together until the batter is thick, voluminous and very pale.It is important to reach the ‘ribbon stage’ where the batter leaves a trail on itself when you lift the whisk from the batter.
Gently fold in the cooled white chocolate followed by the sieved flour taking care not to knock all the air out of the batter. Pour the batter into the lined baking tin and bake for approximately 10-12 minutes until light and spongy to the touch. As soon as the cake is out of the oven, turn it out onto a sheet of baking paper that has been sprinkled with 2tbsp caster sugar.
Remove the greaseproof paper from the sponge and score a line with a knife approximately 2cm in from the short edge of the sponge, this will help with rolling the sponge into a spiral. Roll up the sponge in the sugared paper. Allow to cool.
Heat the cream to a simmering point and pour onto the chopped white chocolate. Stir gently until all the chocolate has melted and leave to cool.
Add the mascarpone to the kMix mixing bowl and beat until soft with the K-beater. Carefully pour the cooled chocolate cream and the vanilla extract and beat well, Pour into a bowl and allow to cool in the fridge.
When the chocolate and mascarpone is cold pour this back into the kMix mixing bowl and attach the whisk attachment, whip on high speed until thick.
Boil the cranberries, water and sugar together until the cranberries are soft, approximately 10 minutes.Push the cranberries through a sieve into a bowl and add the orange zest. Allow to cool. Stir in the cointreau.
Unroll the cooled sponge. Spread the cranberry jam all over the sponge and then add a layer of the whipped white chocolate and mascarpone cream. Carefully roll the sponge back into the yule log shape. Use the remaining cream to completely coat the yule log and then texture with the back of a knife and sprinkle over the white chocolate shavings.
Chill before serving.
Serve with more of the Cranberry, Orange and Cointreau jam or sugared cranberries.