110g plain flour
15g cocoa powder sieved
Pinch of salt
4 eggs
110g (+1tbsp) castor sugar
3tbsp unsalted butter, melted
1tsp vanilla essence
300ml double cream
3-4tbsp rum, brandy or preferred liqueur
Sieved icing sugar
Sieved cocoa powder

1. Grease and flour or neatly line a 25x37cm Swiss roll tin. Preheat the oven to 200C/400F/gas Mark 6. Sieve the flour, cocoa powder and salt together.

2. Whisk the eggs and sugar together until thick, creamy and leaves a trail in the bowl. Then using a large metal spoon carefully fold in the dry ingredients, melted butter and vanilla until you have a smooth batter. Pour into the tin and bake for only 8-10 minutes or until just firm to the touch.

3. Have ready a clean damp tea towel topped with a sheet of greaseproof paper sprinkled with castor sugar. Turn the cooked sponge onto this and then make a cut about 2,5cm/1in in from one long side to help start rolling. Roll up from this side gently incorporating the paper and cloth. To prevent any cracks roll up and unroll gently a few times as it cools.

4. When cold unroll and spread with one third of the whipped cream flavoured with liqueur as preferred. Roll up again carefully and spread with the remaining cream. Transfer to a cake board.

5. Using a fork make patterns like the trunk of a tree, then sprinkle with a little sieved icing sugar and cocoa powder. Add Christmas decorations if you wish.

Tip:

To freeze, loosely wrap in greaseproof paper then foil. Allow 2-3 hours to gently defrost before decorating.

Food Features rating: One to put in the freezer.