Matcha Yule Log with Yuzu, Raspberries, and Cream
A matcha Yule log with rolled sponge, yuzu syrup, raspberries, and mascarpone cream. Let the sponge cool before filling it.
By Roseline Zhou, Founder
Contents
The first roll sets the shape of the Yule log: the sponge must still be warm, then cool completely before it meets the cream. This matcha Yule log brings together a sponge with about 4 tsp (8 g) tea, yuzu syrup, raspberries, and mascarpone cream. Allow at least 2 hours 17 minutes for eight servings.
The syrup lends its acidity to the sponge without going into the whipped cream. If rolling a cake doesn't appeal, our matcha baking recipes offer other shapes to bake and share.
We roll the sponge before filling it so it takes shape while it's still flexible. Then it needs to cool completely: the cream wouldn't hold on a warm sponge.
Ingredients for a matcha and yuzu Yule log
- 7 oz (200 g) eggs without shells, for the sponge
- 2.8 oz (80 g) sugar, for the sponge
- 2.5 oz (70 g) wheat flour, for the sponge
- About 4 tsp (8 g) matcha, for the sponge
- 4 tsp (20 ml) milk, for the sponge
- 4 tsp (20 ml) sunflower oil, for the sponge
- 8.8 oz (250 g) cold mascarpone, for the cream
- About 13 tbsp (200 ml) cold heavy cream, for the cream
- 1.4 oz (40 g) powdered sugar, for the cream
- 3.5 oz (100 g) fresh raspberries, for the filling
- 4 tsp (20 ml) yuzu juice, for the syrup
- 4 tsp (20 ml) cold water, for the syrup
- 0.5 oz (15 g) powdered sugar, for the syrup
Make the sponge, fill it, and roll the log
- Preheat the oven to 355°F (180°C).
- Line a 12-inch (30 cm) by 16-inch (40 cm) baking sheet with parchment paper.
- Beat the 7 oz (200 g) eggs with the 2.8 oz (80 g) sugar for 6 to 8 minutes, until the mixture falls from the whisk in ribbons.
- Sift the 2.5 oz (70 g) wheat flour with about 4 tsp (8 g) matcha over the foam.
- Fold in the dry ingredients with a spatula without deflating the foam.
- Mix the 4 tsp (20 ml) milk and 4 tsp (20 ml) sunflower oil with two spoonfuls of batter in a bowl.
- Fold this mixture back into the remaining batter with the spatula.
- Spread the batter evenly on the baking sheet.
- Bake for 12 minutes, until the sponge springs back under light pressure.
- Turn the sponge onto a fresh sheet of parchment paper.
- Remove the original baking paper.
- Roll the sponge while it's still warm from a long side, with the fresh paper inside.
- Let the rolled sponge cool for at least 30 minutes, until completely cold.
- Mix the 4 tsp (20 ml) yuzu juice, 4 tsp (20 ml) cold water, and 0.5 oz (15 g) powdered sugar to make the syrup.
- Whip the 8.8 oz (250 g) cold mascarpone, about 13 tbsp (200 ml) cold heavy cream, and 1.4 oz (40 g) powdered sugar into a firm cream.
- Unroll the cold sponge.
- Remove the paper used for the first roll.
- Brush it with all the syrup.
- Spread half the cream, leaving 3/4 inch (2 cm) clear along the edge opposite where you'll start rolling.
- Scatter the 3.5 oz (100 g) fresh raspberries over the cream.
- Roll the sponge from the same long side, without paper.
- Set the log on a serving platter.
- Cover it with the remaining cream.
- Make lines in the coating with a fork.
- Refrigerate the log for at least 60 minutes.
- Cut it into eight servings.
If the sponge resists as you unroll it, open it gradually without pulling the end. We keep the yuzu in the syrup rather than the cream, so its acidity stays separate from the whipped mascarpone. To avoid rolling altogether, a matcha loaf cake bakes in its long pan.
Which matcha comes through in the sponge?
We choose Kura-ge's Matcha Essence for this sweet sponge rolled with mascarpone cream. A powder reserved for drinking with water isn't necessary under the cream and after baking. Stick to about 4 tsp (8 g): the yuzu and raspberries already bring a bright note.
A clear spiral and cream that holds
The paper supports the first roll, then comes out before filling. The sponge must be cold and the cream firm enough to hold on the whisk. We reserve half for the outside: too much cream in the center would spill out during rolling and leave less to spread over the log.
Keep it chilled until slicing, and wipe the knife between the eight servings. The sponge and filling will show more clearly in each slice.
Our tip. Roll the sponge from its long side as soon as it leaves the baking sheet. If you let it cool flat, it may crack when you assemble the log.
Allergens. Eggs, wheat (gluten), and milk in the sponge and cream.
