Ingredients (serves 8)
350g JimJams 83% Less Sugar Milk Chocolate Spread
120g Caster Sugar
4 Eggs Separated
1 Tsp Baking Powder
1 Tbsp Lukewarm Water
1 Pinch Salt
100g Plain Flour
60g Softened Butter
Method
Preheat oven to 180°c / Gas 4. Grease and line a swiss roll / baking tin with baking parchment, then grease the parchment.
Beat egg yolks with sugar until mixture is light and fluffy. Add the butter, flour, baking powder and a tablespoon of lukewarm water. Beat well until combined..
In another bowl, beat the egg whites with a pinch of salt until stiff. Add 1/3 of the whites to the yolk mixture and gently fold in. Repeat with remaining whites.
Spoon the mixture into the tin and spread evenly.
Bake in the oven for 12 minutes.
After baking, wait a few minutes and then carefully turn out the cake onto a large piece of parchment. Roll the sponge using the parchment from one end to the other and allow to cool.
Once cool, unroll the sponge and spread a thin layer of JimJams 83% Less Sugar Chocolate Spread across the sponge to the edges.
Firmly roll back up, ensuring a tight roll.
At one end of the roll, cut off a slice at the diagonal and set aside – this will represent a branch on the log.
Cover the entire roll with JimJams 83% Less Sugar Chocolate Spread using a knife. Cover the branch and pop on top of the log.
Using a fork, gently drag it along the log to create uneven ridges to represent the bark. At the ends of the log, swirl the fork in a circular motion.
Dust with icing sugar to give a wintery feel and decorate with winter berries.
Store in refrigerator.
Cut into slices and serve (serves 8).
If you want to indulge, serve with a little cream.