- Canola spray oil
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup sugar, divided
- 2 (8-ounce) packages Neufchâtel cheese, softened
- 1/2 cup powdered sugar, sifted, plus more for garnish
- 1/4 teaspoon peppermint extract, (optional)
- 1 (10-ounce) bag frozen raspberries, thawed
- Fresh mint leaves for garnish
Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside. In a second medium bowl, beat egg yolks and vanilla with an electric mixer until pale and thickened, about 3 minutes, then gradually beat in 6 tablespoons of the sugar until very well combined; set aside. Wash and dry mixer beaters.
In a large clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add remaining 6 tablespoons of sugar and beat until stiff peaks form. Gently fold yolk mixture into egg whites, then add flour mixture and gently fold together just until combined. Transfer batter to prepared pan and spread out evenly. Bake until a toothpick inserted in the middle comes out clean, about 15 minutes. Set aside to let cool for 5 minutes, then run a knife around the inside edge of the pan and carefully transfer the cake, with the parchment paper, to a clean surface.
Starting with a long edge, gently roll up the cake lengthwise, leaving the parchment paper intact so that it's rolled up along with the cake. Snugly wrap rolled up cake in a clean towel and set aside to let rest for 5 minutes.
Meanwhile, put Neufchâtel, powdered sugar and peppermint extract (if using) into a large bowl and beat with an electric mixer until fluffy, about 4 minutes; set aside.
Carefully unroll cake and spread cream cheese mixture evenly over the top, making sure it reaches the edges. Starting again with a long edge, carefully roll up the cake lengthwise to form a log, this time peeling away and discarding the parchment. Transfer yule log to a large platter, gently cover with plastic wrap and refrigerate until ready to serve.
When ready to serve, purée raspberries and remaining 1/4 cup cane sugar in a food processor until smooth. Strain through a sieve to remove seeds, if you like. Dust yule log with powdered sugar, garnish with mint leaves and serve with raspberry sauce on the side to pour over individual slices.
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