Instructions: Whisk together the eggs and sugar in a large bowl over a pan of simmering water for 5-6 minutes until pale and thick.

Sift in the flour and cocoa powder and carefully fold in.

Pour into a greased and lined 23cm (9 inch) x 30cm (12 inches) swiss roll tin and place in a preheated oven 190 C, 375 F, Gas Mark 5 for 15-20 minutes.

Turn out onto a sheet of baking parchment sprinkled with caster sugar.

Carefully remove the lining paper, roll up and leave to cool.

Place the icing ingredients together in a bowl and beat together until fully blended.

Carefully unroll the swiss roll and spread with 1/3 of the buttercream.

Roll up and cut a short diagonal piece from the end and join it to the side of the log to form a branch. Spread with the remaining icing. Place on a cake board and sift over icing sugar and decorate with holly.

NOTES : Traditional Yule Log for the family to enjoy.

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