Yule log cake style rolled cake

Preheat the oven to 180 °C without the rack. Beat the egg yolks with the sugar in the Ultimate mixing bowl 3.5 l using the Soft Whisk.

Continue beating until the mixture triples in volume. At this point, add the flour and sunflower oil. Mix well using the Silicone Spatula.

In the DuoChef, set to position I, beat the egg whites until stiff. Gently fold the egg whites into the egg yolk mixture in two additions.

Place the Multiflex baking sheet on the cold oven rack, pour the mixture, and spread it evenly using the Silicone Spatula.

Bake for 10-12 minutes. Remove from the oven using the Silicone Gloves and roll the cake while keeping it on the Multiflex baking sheet.

Let it cool for 10 to 15 minutes. This will give the sponge cake the perfect curve to roll it and create the log later. Whip the cream with the DuoChef set to position I.

Unroll the cake and spread half of the cream on it. Roll the cake again and let it set in the refrigerator.

Melt the chocolate in the microwave for 2 minutes 30 seconds at 360 watts using the closed MicroCook Pitcher 1 l.

Let it rest for one minute before stirring. If it is not completely melted, microwave it again for an additional 30 seconds.

Fold the whipped cream into the chocolate in two additions using the Silicone Spatula. Mix well until you get a smooth chocolate mousse.

Take the rolled cake out of the refrigerator and cut a few centimeters off the end at an angle using the Tomato Knife.

Attach the straight end of the piece to the rolled cake with a little chocolate mousse.

Cover the entire cake with mousse using the Silicone Spatula.

Using a fork, draw lines on the cake to give it the appearance of tree bark.

Let it chill in the refrigerator until ready to serve.

Just before serving, add your favorite decorations: fresh herbs, dried or candied fruits, and finish with a touch of "snow" using the Sprinkle.