Matcha and White Chocolate Yule Log

Ingredients

• 4 large eggs
• 100 grams (3.5 oz) granulated sugar
• 100 grams (3.5 oz) all-purpose flour
• 2 tablespoons matcha powder
• 200 ml (6.8 fl oz) heavy cream
• 100 grams (3.5 oz) white chocolate
• 50 grams (1.75 oz) unsalted butter
• 100 grams (3.5 oz) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar until the mixture is pale and fluffy.
3. Sift the flour and matcha powder together, then gently fold into the egg mixture until well combined.
4. Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until the sponge is springy to the touch.
5. While the sponge is baking, prepare the matcha cream filling. In a bowl, whip the heavy cream until soft peaks form. Add 2 tablespoons of powdered sugar and 1 tablespoon of matcha powder, and continue to whip until stiff peaks form.
6. Once the sponge is baked, remove it from the oven and let it cool slightly. Place a clean kitchen towel over the sponge and roll it up gently with the towel inside. Let it cool completely.
7. For the white chocolate ganache, melt the white chocolate and butter together in a heatproof bowl over a pot of simmering water. Stir until smooth, then let it cool slightly.
8. Unroll the cooled sponge and spread the matcha cream filling evenly over it. Roll the sponge back up without the towel.
9. Cover the rolled sponge with the white chocolate ganache, spreading it evenly over the surface. Let it set in the refrigerator for at least 1 hour before serving.
10. Dust with additional matcha powder and powdered sugar before serving, if desired.

Tip

Side Dish Suggestion

A great side dish for this yule log would be a fresh fruit salad. The light and refreshing nature of the fruit salad will balance the richness of the yule log, making it a perfect complement.