• Heat oven to: 180c/160c Fan oven/360f/Gas mark 4
• Use baking spray, cake release spray or butter, to well grease the baking tin/sheet before lining with baking/parchment paper trimmed to fit the tin.

Prepare The Cake Batter

• Whisk just the egg whites in the medium bowl (tip - wipe the bowl and beaters with lemon juice or vinegar to ensure no fails). Whisk on medium to high for at least 1 minute until increased in volume & stiff peaks are formed.
• Place the egg yolks into the largest bowl or bowl of a stand mixer, and add in the sugar. No need to clean the beaters, just proceed to beat on high speed for about 2 minutes, until mixture changes from orange colour to pale cream colour, thicker and increased in volume. Perform a 'ribbon test', or 'trail test' to ensure mixed enough.
• Fold the cocoa powder into the yolk/sugar mixture using a plastic, rubber or silicone baking spatula as metal can knock out the air incorporated. Fold in an '8' pattern until all the cocoa is incorporated.
• Next fold ⅓ of the egg whites into this cocoa batter very gently, until nearly all incorporated. Repeat 2 more times till all whites are incorporated, being sure to scrape sides and bottom of bowl.
• Pour batter into prepared tin. and let it spread out and fill the tin. Give the tin a few taps on the worktop/counter to expel any trapped air and place in the oven.

Bake The Cake

• Bake for about 15 minutes, till cocktail stick come out clean of crumbs. While baking, prepare for turning out immediately on taking the cake out of the oven.

Turning Out The Cake

• Place baking/parchment paper on top of a clean tea towel, then cover in icing/powdered sugar (or cocoa powder).
• As soon as cake is out of the oven, run a palette knife or cocktail stick round the edges to stop any sticking, before very carefully turning the cake out onto the prepared paper and towel.
• Remove the baking tin/sheet and then gently peel back the baking/parchment paper, starting from the edges before pulling off completely.
• Starting at the shorter end nearest you, roll the cake up, with the paper and tea-towel inside. Begin with a firm bend and proceed to roll, squeezing the ends as you go. Be quick & don't hesitate (see more in the Yule Log video). Let it sit with the cake seam side underneath (Or place inside a whisky tube or postal tube for a good swirl). Use some string, pegs etc, to hold twisted ends closed. Place on a tray & chill for 45 minutes for it to cool down and retain its 'rolled memory'.

Prepare Buttercream Filling & Coating

• Meanwhile, 5 minutes before the chilling time is up, make up the buttercream by adding icing/powdered sugar to the softened cubed butter & beating till smooth. Add in the orange extract, then melt the chocolate in the microwave in 30 second bursts, mixing in-between each addition till all melted. (Do not microwave longer than 30 seconds at any one time). Leave to cool a little for a few minutes.
• Add in only 2 tbsp of the melted chocolate and mix till fully incorporated. Reserve just over ½ of this chocolate buttercream, place in another bowl (this will be the filling).
• Add the rest of the melted chocolate to the remaining chocolate buttercream & mix till fully incorporated. Taste test and add more orange extract if wished.

Fill The Yule Log

• Once the cake chill time is up, unwrap and unroll the cake carefully, leaving it still on the paper once opened up. Use the reserved paler chocolate buttercream to spread all over the cake evenly, getting right to the edges.
• Start to the roll the cake up like before, using the cake shape the cake has formed, to guide you, making sure to roll tightly. Don't worry is any filling comes out of the ends. ***Be sure not to roll the paper inside of the cake this time. Once rolled, wrap the log in the paper and tea-towel, twist the ends and close shut before placing in the fridge for 1 hour for the filling to set up. This can be left overnight.

Decorate The Yule Log

• Prepare a cake stand, rectangular platter or large serving plate by placing 4 pieces of baking/parchment paper on top (hold in place with a little buttercream).
• Place the chilled yule log on some baking/parchment paper and use a sharp knife to trim off a little more than ¼ of the cake (you can use an end with cracks for this). Carefully place the yule log on top of the prepare paper & plate.
• Decide which side you want the 'branch' to be on & then slice a little off the end at an angle so the branch is not pointing straight out. Place against the yule log and once happy, spread some of the buttercream on the end and use as a 'cement' to hold in position.
• Attach to the yule log and use a small teaspoon to drop some frosting at the join and smooth over - doesn't need to be perfect. Apply buttercream to the ends of the yule log using a palette knife and spread flat or create a swirl for the tree rings.
• Next, spread buttercream on the side of the yule log where the branch is, apply and spread horizontally & create a build-up of 'bark'. Do both sides and then begin on the branch, before moving onto the rest of the log. Let the buttercream come to a rough edge on the main length of the log for a more natural look. Repeat and build up the bark.

Chill The Yule Log

• Now apply to the top of the log, going over the branch join as you go. Once happy or all buttercream used up, remove the parchment paper, cover the yule log with a cake cover, if possible (or upturned large food tub), and place in the fridge or somewhere cold. Chill at least 1 hour for better cuts.

Adding Decoration

• Decorate with any foliage you have or fake Christmas foliage, or make some fondant holly and berries. Draw free-hand holly shapes as a guide to cut around, or use a leaf cutter to make fondant leaves. (try to roll the fondant tin, maximum 2mm (1/12"). See my fondant tutorials for more details or how to colour the fondant.
• Roll at least 6 little red balls for the berries - no need for exact same size but in proportion to leaf size. Try for at least 5mm (⅕") diameter. You can use a cocktail stick or something slightly thicker to make little hole in the top of the 'berry'. Or use a black food pen to make the whole and leave the colour behind. (Tip you can use a non-food save marker if not eating the fondant).
• Leave the fondant decoration on baking/parchment paper to dry. Can be made ahead of time (weeks even months in advance - see my Fondant Lessons for tips). Don't put in the fridge or leave in direct sunlight that will fade the colour.

Serving & Storage

• After chilling, slice the yule log in slices about 1" (2½cm), and serve as it is or with some cream and your favourite warm holiday drink!
• Store the cake somewhere cool (fridge is fine without fondant decorations), and cover of have in an airtight container. Will last about 3 days.