Biscoff Yule Log

Preheat the oven to 170'c/150'c fan

Grease and line a Swiss roll tin

Whisk the eggs and golden caster sugar together until light and trails can be left in the mix

In a separate bowl combine the self raising flour and cocoa powder. Add the flour and cocoa powder mix to the wet ingredients and gently fold in, taking care not to lose the incorporated air bubbles

Pour the mix into the prepared Swiss roll tin and bake in the preheated oven for 10 minutes

Remove from the oven and gently roll up the cake widthways including the baking paper

Allow the cake to cool fully in this rolled up position

Begin making the buttercream whilst the sponge in cooling by placing the butter in the bowl of  a stand mixing and beating for 1 minute until softened.

Add the icing sugar a little at a time and continue to beat, finally adding the Biscoff spread and double cream

Continue beating at high speed for 3-5 minutes until the buttercream has lightened in colour and is a smooth and silky consistency

Once the sponge has cooled, gently unroll it and spread a generous layer of buttercream over the inside

Roll the frosted sponge up once again and place on a board or sheet of baking paper

Frost the outside of the yule log using an offset spatula, creating bark like stripes in the buttercream

Decorate with a few cranberries