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1
Preheat the oven to 160C, 320F
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2
Line a Swiss roll tin or low sided baking tray with baking paper, leaving enough to hand over the top and bottom edges.
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3
Whisk the egg yolks with the honey and vanilla until pale and creamy.
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4
Wash the beaters and in a separate bowl beat the egg whites until they form stiff peaks, this will take around 5 minutes.
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5
Fold the cacao powder and cinnamon powder into the egg yolk mixture, then fold the egg whites in.
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6
Pour into your lined tin and bake for 20 minutes.
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7
Once cooked remove from the oven and cover with a sheet of baking powder followed by a damp tea towel, leave to cool.
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8
To make the filling: pop all of the filling ingredients into a food processor and whizz until a thick smooth puree has formed.
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9
Set to one side.
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10
To assemble your roll: Once the sponge is completely cool cover the top with a chopping board and flip.
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11
Peel off the under layer of paper.
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12
Cover the entire piece of sponge with a nice thick layer of filling working to the edges.
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13
To roll your log simply use the baking paper and tea towel to gently coax the sponge into a roll, short end to short end.
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14
Once rolled trim top and bottom to neaten if needed.
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15
Dust your roll with the cacao spice mix and top with a sprig of holly!
