Spiced Christmas Yule log

Method

1. Preheat the oven to 190°C/fan 170°C/Gas 5
2. Tip the spread into a bowl, sift in the icing sugar and beat until smooth and fluffy
3. Stir in the vanilla, cover and chill
4. Grease, then line a 23cm x 33cm Swiss roll tin with an overhang of about 3cm
5. Use an electric hand whisk to beat the chick pea water for 5 mins, until foamy (save the chickpeas for another day)
6. Gradually add the sugar, whisking until it’s dissolved after each addition
7. Add the cream of tartar and spices, then whisk for 5 mins more until thick and glossy. Fold in the flour with a large spoon, then scrape into the tin
8. Smooth the surface and bake for 15 mins, until light golden and just firm to the touch
9. Lay a piece of greaseproof paper on your work surface and dust with the extra caster sugar
10. Turn the cooked sponge out onto the sugared paper and roll up from the longest edge, using the paper to help you
11. Leave the sponge to cool, still rolled up
12. Meanwhile, for the decoration, line a tray with greaseproof paper
13. Melt the white chocolate in a heatproof bowl over a pan of simmering water, then spoon into a small piping bag
14. Pipe snowflakes onto the greaseproof paper, then transfer to the fridge to set
15. Once the sponge has cooled, unroll carefully
16. Spread a third of the frosting over the surface, leaving a 1cm border, then use the paper to roll it back up
17. Cut one end of the roll off at an angle and use a little frosting to attach it to the middle of the roll, for a branch
18. Spread the remaining frosting over the cake and decorate with the chocolate snowflakes to serve