Directions

1. Preheat the oven to 180°C/160°C for fan-assisted ovens. Grease and line a baking tray with greaseproof paper. Put theVanilla Sponge Mix, dairy free spread, eggs, cocoa powder, melted chocolate and water into a bowl and beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds.

2. Pour the mixture into the tray and spread into an even layer. Bake for 15-18 mins until springy to the touch. Leave to cool for ten minutes.

3. Dust a large piece of baking paper with icing sugar and carefully flip the warm sponge out onto it and peel off the baking paper. Trim off the edges and cover loosely with a clean tea towel.

4. Whilst the cake is cooling, make the icing by melting the chocolate in a microwave. Leave to cool. Sieve the icing sugar and add the dairy free spread and mix until smooth. Add the cooled, melted chocolate and mix again to make a smooth icing.

5. Whilst the sponge is still flat, spread some of the icing thinly over, going right out to the edges. Use a sharp knife to score a line roughly 2.5cm from one of the shorter ends – this is the side you will be rolling; it will help you when rolling the sponge, but be careful not to cut all the way through. From this end, roll up the sponge tightly.

   Once rolled, cut one inch off the end at a slight angle, reserving the remnants, and place the yule log on a board or long dish. Add the slice you’ve just cut to create a branch coming off the big log.
   

6. Spread the yule log and branch with the remaining icing and leave to set in the fridge for 20 minutes. Once chilled, create a wood-like texture by marking along the length of the log with a skewer and draw circles on each end to create tree rings. To create a freshly fallen snow effect, finish your festive masterpiece with a dusting of icing sugar and decorations.