Edible decorations like meringue mushrooms, holly leaves, or berries
Instructions
Prepare the Sponge Cake:
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the edges.
Whip Egg Whites: In a clean mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.
Beat Egg Yolks: In another bowl, beat the egg yolks and the remaining ½ cup of sugar until thick and pale.
Combine Dry Ingredients: Sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg yolk mixture.
Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter, a little at a time, until fully combined.
Bake the Sponge: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Sponge:
Invert the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Roll the Cake: Starting from a short edge, roll the warm cake (with the towel) into a tight spiral. Let it cool completely in the rolled position.
Prepare the Filling:
Whip the Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Unroll and Fill: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface. Re-roll the cake without the towel.
Prepare the Frosting:
Make the Chocolate Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, vanilla, and milk, and mix until smooth and spreadable.
Decorate the Cake:
Frost the Log: Spread the frosting over the rolled cake, leaving the ends exposed if desired. Use a fork to create bark-like textures.
Add Decorations: Dust with powdered sugar, add chocolate shavings, and place edible decorations like meringue mushrooms and holly leaves for a festive look.