Festive Log Cake

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

To make the sponge cake mix together the egg yolks with half the sugar, a pinch of salt and the lemon zest until creamy. Beat the egg whites until stiff and gradually stir in the remaining sugar. Using a whisk fold the egg yolk mixture into the egg whites.

Mix together the flour and the cornflour and sieve it into the wet ingredients. Spread the sponge cake mixture on the prepared baking tray and bake for 10-12 minutes.

Remove from the oven and knock the cake off the tray onto a sugar-covered towel. Remove the grease-proof paper and roll the cake into a Swiss roll in the towel and leave to cool.

To make the chocolate cream, mix the cornflour with a little cold milk. Heat the remaining milk and stir in the drinking chocolate powder and the sugar. Bring to the boil, then stir in the thick cornflour-milk mixture. On a low heat stir continuously so as to avoid creating any lumps. Leave the pudding mixture to cool

Melt the dark chocolate in a bain-marie and mix together the butter and the icing sugar until fluffy. Stir in the melted chocolate and then add the pudding mixture spoon-by-spoon.

Carefully unroll the cake and remove the towel. Spread one third of the cream on the cake and then roll it up again. Cut approximately one quarter off the cake and lay it to the side of the main cake to look like a branch. Cover the entire cake with the remaining cream and create a bark pattern using a toothpick. Chill for at least 2 hours.