Preheat oven at 180C for 10 minutes.
Separate egg whites from egg yolk.
Mix egg yolk, icing sugar, Sprig's Bourbon All Natural Vanilla, coffee powder and beat with a electric beater until fluffy and airy.
Beat egg white separately until foamy and airy.
Sieve all purpose flour, baking powder, coco powder 2-3 times.
Now add oil in the egg yolk mixture and beat again.
Add flour mixture in yolk mixture and beat for 30 seconds.
Now add the egg white and mix very carefully with a spatula by not disturbing the air Incorporated in it.
Pour the mixture in a prepared swiss roll tray covered with butter paper and bake for 10-15 minutes.
After baking roll up the sponge when it is still hot. Cool it by keeping it in refrezerator.
Mix all filling ingredients and beat until stiff peaks form.
Melt the dark compound and mix all ingredients for decoration (except fondant, cherry, colour) and beat until stiff peaks form .
Now take out the roll from freeze, unroll it, spread filling all over it, roll it up again and put in the freeze.
Cut one piece, set it as a branch from the log.
Colour the fondant with green colour. Make small leaves out of it.
Cover the whole cake with chocolate whipped cream frosting.
Make wood marks with fork.
Place the fondant leaves and cherry over the log.
Dust with coco powder.
Your Yule Log Swiss Roll Chocolate Cake is ready to serve.
