JimJams Chocolate Yule Log

Method

1. Prepare

Preheat the oven to 180°C (160°C fan/Gas 4).

Line a Swiss roll tin (approximately 23 x 33cm) withbaking paper.

2. Make the sponge

Whisk the eggs and sugar together for 5-6 minutes untilpale, thick and tripled in volume.

Fold in the vanilla.

Sift together the flour and cocoa powder before gentlyfolding into the egg mixture, taking care not to knock out the air.

3. Bake

Pour into the prepared tin and spread evenly.

Bake for 10-12 minutes until springy to the touch.

4. Roll

Lay a clean tea towel on the worktop and dust lightly withcocoa powder.

Turn the sponge out onto the towel and carefully peel awaythe baking paper.

Starting from the short edge, roll the sponge up (with thetowel inside) while still warm.

Leave to cool completely.

5. Fill

Carefully unroll the sponge.

Spread over the JimJams Chocolate Spread, followed bythe whipped cream.

Roll back up gently but firmly.

6. Decorate

Warm the remaining JimJams Chocolate Spread in the microwavefor 15-20 seconds until spreadable.

Cover the outside of the yule log.

Use a fork to create a bark effect.

Decorate with chocolate curls and a light dusting of icingsugar if desired.

7. Chill

Refrigerate for 30 minutes before slicing.