You will need


Preheat the oven to 180°C/350°F/gas 4. Grease and line a rectangular baking / Swiss roll tin.

Use an electric mixer to make the sponge by whisking the egg whites to stiff peaks.

Gradually whisk in the icing sugar, then very carefully whisk in the egg yolks ensuring the mixture is light and fluffy.

Sift the flour and cocoa powder together and fold into the egg mixture using a metal spoon.

Spoon the mixture into the baking tray then gently and evenly spread it out. Bake for 8 to 10 minutes, or until just cooked through and springy to the touch.

Place a large sheet of greaseproof paper (35cm x 45cm) on a flat surface and while it’s still hot and soft turn the sponge out on to the paper.

Peel off and discard the piece of greaseproof paper that the sponge was baked on.

With one of the longest sides in front of you, fold up the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevents the sponge from cracking).

Leave to cool.

FILLING: In a separate bowl, whisk the cream to soft peaks. Sieve in the cocoa powder and mix thoroughly. Drain the cherries and fold them into the mix (optional).

To assemble, unroll the sponge so it is flat and remove the paper. Spread the filling mix on top of the sponge then re-roll and pop into the fridge.

FROSTING: Melt the white chocolate chips in a heatproof bowl in a microwave in 30 second increments or over a pan of gently simmering water. Leave to cool slightly but avoid it starting to set.

Whisk in the softened butter and icing sugar.

Remove the log from the fridge. You may like to cut a piece of the log off and position it at an angle to the side to make it look like a branch. Pipe the frosting in lines along the length of the log (and branch) then 'fork' over to make it look like bark under a snow covering. Return it to the fridge to fully cool.

Decorate as illustrated in the photograph or with shimmering glitter spray and sparkles for a really festive look!