1. Start with the sponge cake

Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper. Leave a little overhang for easy lifting.

• Beat your egg whites in a grease-free bowl until soft peaks form. Gradually add sugar while beating, and soon you’ll have glossy, stiff peaks. (Don’t rush—this takes patience!)
• In another bowl, whisk your egg yolks with sugar until pale and creamy, then stir in the vanilla.
• Sift your dry ingredients (flour, cocoa powder, baking powder, salt) and fold them gently into the yolks.
• Gently fold in the whipped egg whites. Go slow—this keeps your batter light.
• Pour the batter evenly into the pan and smooth the top with a spatula. Bake for 10-12 minutes. It’s ready when the surface springs back to a light touch.

Pro tip: Rolling the cake while warm prevents cracking. Roll it gently in a towel dusted with powdered sugar, starting from the short end, and let it cool completely.

2. Whip up the filling

While your cake cools, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep the cream cold, or it won’t whip properly.

Once the cake is cool, unroll it gently and spread the whipped cream filling evenly, leaving a small border to prevent overflow.

3. Roll it back up

Carefully roll the cake back up without the towel. Wrap it in plastic wrap to hold its shape and refrigerate for at least an hour. This helps it firm up and makes decorating easier.

4. Buttercream time

Beat softened butter until creamy, then sift in powdered sugar and cocoa powder. Add milk and vanilla, beating until fluffy. Taste-test (the perks of being the baker!).

5. Assemble and decorate

Unwrap your chilled cake and place it on a platter. Frost with buttercream, spreading evenly. Use a fork or spatula to create bark-like lines. Dust with powdered sugar “snow” and decorate with cranberries, rosemary, or edible mushrooms.