1️⃣ Prepare the rolled sponge
Preheat the oven to 180°C (350°F). Separate the egg whites from the yolks. Whisk the yolks with the sugar until pale and fluffy.
Fold in the sifted flour and cocoa powder. Whisk the egg whites with a pinch of salt until stiff peaks form,
then gently fold them in with a spatula.
Spread the batter onto a baking sheet (approximately 30 x 40 cm) lined with parchment paper. Bake for 10 to 12 minutes.
The sponge should remain soft.
2️⃣ Roll the sponge cake
As soon as it comes out of the oven, turn the sponge cake out onto a clean, slightly damp tea towel.
Remove the baking paper, then roll the still-warm sponge cake up with the tea towel.
Let it cool completely in this shape to prevent it from breaking.
3️⃣ Prepare the syrup
Bring the water and sugar to a boil. Remove from the heat and add the vanilla or coffee. Let it cool slightly.
🥄 Praline cream
Whip the very cold heavy cream with the mascarpone until stiff peaks form.
Add the praline paste and powdered sugar. Gently mix until you have a smooth and homogeneous cream.
🌀 Assembling the Yule log
