Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Butter a Swiss roll tin (about 23cm x 33cm) and line with baking paper.
2. For the sponge, whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mix is very pale, tripled in volume and leaves a ribbon trail. Add the orange zest and whisk for a few seconds.
3. Combine the flour and cocoa in a bowl by mixing together with a fork and then sift into the egg mixture in three batches, folding it in gently and taking care not to knock out too much air. Pour the batter into the tin and spread out carefully with a palette knife. Bake for 9-11 minutes until cooked through; press lightly in the middle with your finger and the sponge should spring back.
4. Remove from the oven and tip onto a clean sheet of baking paper sprinkled with a little caster sugar. Discard the lining paper and carefully roll up the sponge from one of the long sides, with the fresh paper rolling inside. Leave to cool completely.
5. Meanwhile, make the ganache by gently heating the ingredients on low in a large pan, stirring every so often, until it’s all melted and silky smooth. Pour into a large bowl and leave to cool for about 2 hours, stirring occasionally, until it’s thick enough to spread over the log.
6. To make the filling, beat the butter, icing sugar and orange extract until pale and creamy then gently beat in the cream cheese.
7. To fill the cooled sponge, unroll it carefully and then spread the buttercream all over it in a thin and even layer. Re-roll neatly and tightly, then wrap in fresh baking paper to secure the shape. Chill for about an hour to set firm.
8. Slice off each end on an angle to create more of a log shape. Place these against the log as branch ends then cover the whole log with the thickened ganache, adding some bark effect texture with the palette knife. Scatter with orange zest and spritz with edible glitter or dust with icing sugar.
9. Either serve immediately while gorgeous and glossy, or if you need to store, place the yule log back in the fridge but allow to come to room temperature before serving.