Mary Berry's yule log

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with baking paper, pushing it into the corners.

2. 2

   For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).

3. 3

   Gently pour the mixture into the lined tin and spread evenly into the corners.

4. 4

   Bake in the middle of the oven for 8-10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

5. 5

   While the cake is still hot, cut a piece of baking paper bigger than the Swiss roll tin and place on the work surface. Dust generously with icing sugar. Carefully turn out the cake onto the paper and remove the bottom lining paper.

6. 6

   To help you roll up the sponge tightly, cut a score mark parallel to one of the longer edges (about 2.5cm/1in from the edge and only cutting about halfway through the cake). Starting with this edge, begin to tightly roll up the sponge and the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

7. 7

   While the cake is cooling, make the ganache topping. Heat the cream in a pan until very warm (do not boil). Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put in the fridge or a cold place to firm up (this icing needs to be very thick for piping, but keep an eye on it as you don't want it to set firm).

8. 8

   Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top right to the edges, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch. (Alternatively, leave it in one piece and decorate as one simple log shape.)

9. 9

   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. Cover each end with a swirl of icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.

10. 10

    Dust with icing sugar and garnish with fresh holly or a little robin to serve.

1 serving ≈ 106 g

Nutrition values are estimates. - means data is unavailable.