Cake Angels Winter Wonderland polar bear and tree sugar decorations
Preheat the oven to 200°C/ 180°C for a fan oven/Gas Mark 6. Lightly grease a 33x23cm/13x9in Swiss roll tin and line with non-stick paper or baking parchment, pushing it into the corners.
For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
Place a piece of baking paper bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully turn the cake upside down onto the paper and remove the bottom lining piece of paper. Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut the log in half, then cut one section in two with one piece longer than the other. Transfer the pieces of cake to a serving plate and stand on their ends securing with a little chocolate icing.
To decorate pipe the Yule Logs with Cake Angels Gorgeous Chocolate Frosting and add Cake Angels Sweetie Pie sprinkles and Cake Angels Winter Wonderland sugar decorations.