Step by step

1. Put the egg whites in the bowl of a stand mixer fitted with the Wire Whip. Whip on speed 10 until stiff peaks form. Set aside.

2. Put the egg yolks and the caster sugar in a bowl of the stand mixer fitted with the Wire Whip. Mix on speed 4 until light in color.

3. Add the flour, cocoa powder, baking powder and salt. Mix until everything is combined.

4. Add 1 large dollop of the whipped egg whites to the egg yolk mixture. Mix on speed 2 for one minute.

5. Now the mixture is loosened up, fold in the rest of the egg whites by hand.

6. Spread the batter out over a silicon baking mat (20 cm x 30 cm) and bake for 7 minutes in a 220ºC preheated oven.

7. The cake should be fully baked but still soft to the touch.

8. Generously sprinkle icing sugar over a clean, dry towel.

9. Transfer the baked cake onto the towel and remove the silicon baking mat. Roll the cake onto itself and let cool completely.

10. Heat the 240 g of whipping cream. In a separate bowl, combine the chocolate, vanilla extract and butter.

11. Pour the warm cream over it. Stir until all ingredients have molten and are combined. Let cool completely.

12. Put the remaining cream in the bowl of a stand mixer fitted with the Wire Whip. Add the icing sugar and whip on speed 8 until peaks form.

13. Unroll the cake and spread the whipped cream over the unrolled cake. Roll onto itself again, this time without the towel.

14. Cover the Christmas roll with the chocolate topping and decorate to your taste.