Biscoff Yule Log

Method

1. Preheat the oven to 170'c/150'c fan

2. Grease and line a Swiss roll tin

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

4. 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

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

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

7. Allow the cake to cool fully in this rolled up position

8. 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.

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

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

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

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

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

14. Decorate with a few cranberries