Gingerbread Yule Log

Method

1. Preheat the oven to 200C/180C fan/gas 6.
2. Crack the eggs into the bowl of a food mixer (ideally with a balloon whisk attachment) before sprinkling in the sugar and spices. Whisk at high speed for 2 - 3 minutes until the eggs become frothy and thick.
3. Sieve the flour into the whisked eggs, then gently fold through using a metal spoon or spatula until well incorporated. Try not to overwork the batter at this stage as it will cause your sponge to be tough.
4. Pour the batter into the prepared Swiss roll tin and smooth the surface. Give the tin two taps on the surface to remove any large bubbles before placing it in the oven to bake for 12 - 14 minutes until the cake is golden and slightly risen.
5. Remove the tin from the oven and allow it to cool for 3 - 4 minutes so you can handle the tin, but the cake is still warm. Lightly dust a clean tea towel with icing sugar before carefully turning out the cake onto it. Remove the baking paper very carefully (to avoid tearing the hot sponge) then tightly roll up the sponge, with the help of the tea towel, into a roll, starting from the narrow end.
6. Set the rolled sponge aside to cool (still in the tea towel) while you make the buttercream. In a clean bowl, mix the butter and icing sugar together until light and fluffy. Add the grated stem ginger and finely crumble the ginger biscuits on top. Stir this into the buttercream until well combined.
7. When the sponge has completely cooled, gently unravel the roll and remove the tea towel. Spread half the buttercream over one side of the sponge and roll it back into a yule log shape. Place it on your serving board or plate and completely cover it with the remaining buttercream.
8. Decorate your yule log with the mini gingerbread men and a generous sprinkling of icing sugar.