Recipe

Line a greased 15X10-inch (2L) jellyroll pan with parchment or waxed paper: grease and lightly dust with flour. Set aside.

Preheat oven to 375F (190C).

Combine flour, cocoa, baking powder and salt.

In a medium bowl, beat eggs with an electric mixer until thick and light coloured, about 5 minutes.

Add sugar gradually and continue beating until light and fluffy. Stir in water and vanilla. Blend in dry ingredients at lowest speed on mixer.

Spread batter into prepared pan. Bake at 375F (190C) for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges and invert cake onto a tea towel dusted with cocoa powder; peel off paper.

Roll up cake and towel together, starting at short end. Cool on wire rack, seam-side down.

Frosting: Make frosting by sifting icing sugar and cocoa together. Cream butter until light, beat in icing sugar and cocoa mixture and vanilla. Add egg yolks one at a time, beating well after each addition.

Unroll cooled cake and fill and frost with frosting. Decorate as a Yule Log by making ridges with a metal spatula to resemble bark.

Garnish To make a holly and berry garnish, sprinkle a little granulated sugar on cutting board. Place one green gumdrop at a time on sugared board; sprinkle with more sugar. With a rolling pin, flatten into an oval. Firmly press the tip of a teaspoon around outside edges creating a holly leaf. Repeat with remaining gumdrops.

Near each end of the log, press two leaves and 3 cinnamon candies gently into frosting. Refrigerate until serving time.