Sponge Cake

• Whisk the eggs and sugar together until thick and creamy
• Mix the flour, coco and baking powder together and sift into the egg and sugar mix
• Fold ingredients together and add to a greased and lined shallow sponge baking tin
• Bake in a preheated (180c Fan) oven for 10mins then turn out onto a sheet of baking paper, remove the bottom lining and roll in the paper on the longest edge
• Leave to cool

Icing/Filling

• Melt the chocolate squares with the butter in a bowl over hot water
• Remove from heat and stir in the golden syrup and 5tbsp of double cream
• Beat in sifted icing sugar until smooth
• Add the remaining double cream until it hold it’s shape or there’s stiff peaks
• Unroll the sponge and spread a generous amount of icing on it then re-roll tightly
• Cut the log about 2/3 down and use both pieces to form a branch shape on a large plate
• Spread the remaining icing over both pieces leaving the ends clear
• Use a fork to make a wood texture on the branches
• Sift some icing sugar on top to simulate snow