In a bowl, beat the egg yolks with 80 g of sugar.
In a separate bowl, beat the egg whites with the remaining 80 g of sugar. Gently combine the two mixtures, being careful not to deflate the egg whites. Gradually fold in the sifted flour, moving from bottom to top.
Pour the mixture onto a baking tray lined with parchment paper. Spread it evenly using a spatula.
Bake in a preheated static oven at 180°C (356°F) for about 9-10 minutes.
Place the baked sponge cake on a kitchen towel along with the parchment paper. Sprinkle with granulated sugar and gently roll the sponge cake into the towel, carefully peeling off the parchment paper. Let it cool for at least 20 minutes at room temperature or use a quick chill for 5 minutes.
Unroll the sponge cake and spread a layer of mixed berry jam, followed by a layer of chocolate ganache. Roll it again from the short side. Cut two pieces diagonally from both ends to recreate the look of a log.
Place the two cut pieces on the sides of the roll, securing them with toothpicks if needed. Decorate the surface with the remaining ganache. Use a spatula to create lines on the surface, mimicking bark.
Use a soft chill function if available to cool the Yule log before serving.
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Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
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