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1
Preheat oven to 425 degrees.
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2
Grease and line with wax paper a shallow 9x12 inch jelly roll or baking pan.
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3
Combine eggs and sugar in a large mixing bowl and whisk until thick and pale.
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4
Sift the flour and cocoa together three times, and fold gently into the egg mixture.
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5
Pour batter into the pan and bake for 7 to 10 minutes.
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6
Meanwhile, lay a sheet of waxed paper on a flat surface and sprinkle with confectioners' sugar.
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7
When the center of of the cake feels firm, turn out onto the paper, trim edges, lay a second sheet of paper on top, and roll up firmly.
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8
Chill in refrigerator.
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9
To make a filling: combine butter, sugar, and vanilla in a mixing bowl and cream.
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10
When the cake is cold, unroll gently and spread half the filling on the inside and roll up again.
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11
Add cocoa to the remaining filling and frost the cake.
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12
Take a fork to make bark in frosting by running the tines down the log.
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13
Decorate as desired and chill until serving.
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14
Note: Make this Yule Log no earlier than the day before serving.
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15
It does not keep well.
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16
(My experience is it doesn't keep well because it gets eaten, but that's not what the author meant).
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17
Decorate log with green and red frosting and with holly leaves.
