Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

This traditional French Christmas cake is decorated to resemble a log.

INGREDIENTS

5 eggs, separated
1/2 teaspoon Queen vanilla extract
1/2 cup (110g) caster sugar
1/2 cup (50g) cocoa powder
1/4 cup (35g) self-raising flour
1 tablespoon caster sugar, extra
120g fresh raspberries, optional
icing flowers, optional

CHOCOLATE BUTTERCREAM
3 egg whites, at room temperature
3/4 cup (165g) caster sugar
200g butter, at room temperature, chopped
150g dark chocolate, melted, cooled slightly

CHANTILLY CREAM
3/4 cup (180ml) cream
1/4 cup (40g) icing sugar
1/2 teaspoon Queen vanilla extract

METHOD

1. Preheat the oven to 200°C (180°C fan-forced). Grease a 25cm x 38cm Swiss roll pan; line base with baking paper, extending paper 5cm over long sides.
2. Beat egg yolks, extract and 1/4 cup of the sugar in a small bowl with an electric mixer on high speed until thick and pale, about 4 minutes. Transfer to a large bowl.
3. Beat egg whites in a clean small bowl with an electric mixer on high speed until soft peaks form. Gradually add remaining sugar, beating until dissolved between additions. Fold egg whites into the egg yolk mixture. Sift cocoa and flour over egg mixture; fold in gently. Pour mixture into prepared pan. Bake for about 8 minutes or until cake springs back when touched lightly in the centre.
4. Just before cake is cooked, place a damp tea towel on a clean bench. Top with a sheet of baking paper a little larger than cake. Sprinkle the extra sugar over the paper. Turn cake onto paper. Peel off lining paper; cool for 1 minute. Roll up cake from the long side in the paper; drape tea towel over roll. Cool on a wire rack.
5. CHOCOLATE BUTTERCREAM: Place the egg whites and sugar in the small heatproof bowl of an electric mixer. Place the bowl over a pan of simmering water. Whisk until the sugar dissolves and the egg whites are very warm to touch, about 70°C on a sweets thermometer. Beat egg white mixture on high speed for 5 minutes. With the motor operating, add the butter, a piece or two at
a time. Beat until the mixture is smooth and creamy. Beat in the melted chocolate.
6. CHANTILLY CREAM: Beat the cream, sugar and vanilla in a small bowl with an electric mixer until soft peaks form.
7. Carefully unroll the cooled cake and spread with Chantilly Cream, leaving a 2cm border on all sides; sprinkle with raspberries (Step 1, below). Roll up. Slice one end of the cake at a sharp angle. Place the cake, seam side down, on a serving platter. Attach the sliced end onto the cake to resemble a tree stump.
8. Spread the Chocolate Buttercream over the cake, (Step 2, below), swirling the icing to resemble tree bark.
9. Dust with a little extra sifted cocoa and decorate with flowers before serving.

Suitable to freeze. Not suitable to microwave.