Chocolate Yule Log

Cake

2/3 Cup Cake Flour
1/3 cup Cocoa Powder
1/4 tsp Salt
6 Large Eggs, Separated
1/2 tsp Instant coffee
1 Cup Sugar
1 tsp Vanilla Extract
1/2 tsp Cream of Tartar

1. Line a swissroll pan (39 x 26.5 x 2.5) and butter it. Preheat oven to 165 deg C (325 degF)
2. Sift colour, cocoa powder and salt. Set aside.
3. Beat egg yolks, instant coffee and 100g of the sugar (half portion of sugar) until thickened and lightened in color for about 3 mins
4. Mix in the vanilla.
5. In a separate bowl, beat egg whites and cream of tartar on medium until the whites are foamy and the cream of tartar dissolves. On high speed, beat until egg whites look shiny & smooth
6. Slowly beat in the remaining 1/2 cup (100g) of sugar, 2 tbsp at a time.
7. Fold in 1/3 of the beaten whites into yolk mixture. Fold in remaining egg whites.
8. Sprinkle the flour mixture over the egg mixture (in 3 additions) and fold into the batter
9. Pour into pan and bake for 20 mins
10. Let the cake cool in the pan on a wire rack until cool to touch (after about 25 mins)
11. Invert the cake onto wax grease proof paper. Roll up the cake and let it cool thoroughly.

Chocolate Whipped Cream 
(You'll need 2 portions to cover the above cake!)

1 cup (240 ml) heavy whipping cream (contains 35-40% butterfat)

1/2 teaspoon pure vanilla extract

3 tablespoon (40 grams) granulated white sugar

1 1/2 tablespoons unsweetened cocoa powder

1. Place the whipping cream, Vanilla Extract and Cocoa Powder in a mixing bowl. 
2. Allow Cocoa Powder to dissolve / mix well into the whipping cream. (Set aside for 15 mins in the fridge if possible)
3. Mix the chilled mixture until a stiff peak forms
4. Add in white sugar (one tbsp at a time)
5. Spread over the cake. Leave 2cm till the end of the roll (the cream will squeeze itself onto the last 2cm)