Big G's Christmas Yule Log

METHOD

• Preheat the oven to 200C/400F/Gas 6.
• Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
• For the sponge, separate the eggs and in a large bowl whisk the whites using an electric hand whisk until they reach stiff peaks.  Gradually add the caster sugar whisking continuously. 
• Add the egg yolks and mix well. Sift the cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa is incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
• Pour the mixture into the lined tin and spread evenly out into the corners. You may not require all of the mix.
• Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch.
• While the cake is cooling, make the ganache topping. Heat the cream in a pan until boiling. Remove from the heat and pour over the chocolate, stirring until it is melted.
• Cool to room temperature, then put into the fridge to firm up (this icing needs to be thick for piping).
• Place the cream, icing sugar and vanilla seeds into a bowl and whip until thick
• Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Place sponge onto the paper. 
• Spread the whipped cream evenly onto the sponge then sprinkle evenly with the soaked cranberries. 
• Using the paper roll the sponge tightly.
• Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree.
• Pipe circles round each end, if you wish to see the cream, leave un-iced.
• Sprinkle with white chocolate shavings or a covering of icing sugar. Garnish with fresh holly or a little robin to serve.