White chocolate yule log (Bûche de Noël)

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Using an electric mixer, beat the eggs, caster sugar and vanilla in a large bowl for about 10 minutes until doubled in volume. Fold in the flour, a pinch of salt and 1 tbsp lukewarm water using a large metal spoon and a figure-of-eight motion. Pour the mixture into the prepared tin, level with a spatula, then bake for 12-15 minutes until risen and springy.
2. Lay a sheet of baking paper on the work surface, dust with icing sugar, then carefully turn out the cake onto the paper. Peel away the baking liner from the base of the sponge.
3. Using a sharp knife, carefully score a line along one long edge of the sponge, 1cm in from the end. Starting from this edge, make a fold along the scored line and tightly roll up the sponge, using the paper to help you. Wrap in a clean tea towel, then leave to cool completely.
4. For the buttercream, whisk the butter and icing sugar using an electric mixer until light and fluffy. Whisk in the cooled melted white chocolate, then set aside (see tip).
5. Carefully unroll the sponge. Spread with the chocolate spread (leave a 2cm border around the edges), sprinkle with the feuilletine, then top with the whipped cream. Carefully roll up into a log.
6. Cut off a small piece at a slight angle from one end of the roulade
   to form the branch stump. Spread a thin layer of buttercream over the cake, using a little extra to secure the cut-off piece to the top of the roulade. Chill for 15 minutes.
7. Remove the cake from the fridge, then cover completely with the remaining buttercream. It doesn’t have to be neat. Use the tines of a fork to create a textured pattern like the bark of a tree in the icing – pay special attention to the branch stump. Dot over the icing balls, then dust with icing sugar to serve.