Lindt White Chocolate Cranberry Yule Log Recipe

Name: Lindt White Chocolate Cranberry Yule Log
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 12 servings
Ingredients: 1½ cups (375mL) fresh or frozen (unthawed) cranberries; ¼ cup (60mL) orange juice; 1/3 cup (75mL) granulated sugar; 4 eggs, at room temperature; ¾ cup (175mL) granulated sugar; 2 tbsp (30mL) vegetable oil; 2 tbsp (30mL) milk; 1 tsp (4mL) vanilla extract; ¾ cup (175mL) all-purpose flour; ¼ tsp (1mL) baking powder; ¼ tsp (1mL) salt; Icing sugar, for dusting; 1½ cups (375mL) 35% whipping cream; 2 tbsp (30mL) icing sugar; 1½ bars (150g) Lindt Swiss Classic White Chocolate

Ingredients

1½ cups (375mL) fresh or frozen (unthawed) cranberries
¼ cup (60mL) orange juice
1/3 cup (75mL) granulated sugar
4 eggs, at room temperature
¾ cup (175mL) granulated sugar
2 tbsp (30mL) vegetable oil
2 tbsp (30mL) milk
1 tsp (4mL) vanilla extract
¾ cup (175mL) all-purpose flour
¼ tsp (1mL) baking powder
¼ tsp (1mL) salt
Icing sugar, for dusting
1½ cups (375mL) 35% whipping cream
2 tbsp (30mL) icing sugar
1½ bars (150g) Lindt Swiss Classic White Chocolate

	PREP TIME 30m	COOK TIME 22m	TOTAL TIME 52m
YIELD 12 servings

Instructions

In a small saucepan, bring cranberries, orange juice and sugar to a boil. Simmer over medium heat, stirring occasionally, until mixture has thickened and looks jam-like, about 8 minutes. Cool to room temperature and set aside.
Preheat oven to 350°F (175°C). Line a 15×10-inch (38×25-cm) rimmed baking sheet with greased parchment paper.
Using an electric mixer, beat eggs on high for 5 minutes. Gradually add sugar, beating constantly.
Stir oil with milk and vanilla in a small bowl. With mixer running, pour in oil mixture, beating for just a few seconds.
Sift flour, baking powder and salt over bowl. Gently mix with a spatula just until no floury streaks remain.
Spread batter onto prepared baking sheet. Tap pan on work surface to ensure even spreading. Bake for 12 to 14 minutes or until cake springs back when touched.
Turn cake out onto a kitchen towel dusted with icing sugar. Immediately remove parchment paper and dust top with icing sugar.
Starting at a short end, roll cake (along with the towel) into a loose log. Transfer to a rack to cool completely.
Whip cream with icing sugar until soft peaks form. Chill in the fridge for about 15 minutes.
Use a peeler to create shavings of Lindt Swiss Classic White Chocolate. Set aside.