Classic Yule Log

Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

In one bowl, beat egg whites until soft peaks form, gradually adding 1/4 cup sugar until stiff.

In another bowl, beat egg yolks with remaining 1/4 cup sugar until pale. Add vanilla extract.

Sift flour, cocoa powder, baking powder, and salt together. Fold into egg yolk mixture, then gently fold in the egg whites.

Spread batter into prepared pan and bake for 10–12 minutes. Immediately roll cake in a towel dusted with powdered sugar and let it cool.

In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Unroll cooled cake, spread whipped cream, and re-roll. Wrap and chill for 1 hour.

For frosting, beat butter, powdered sugar, cocoa powder, vanilla, and milk until smooth. Spread over cake and use fork to create bark texture.

Decorate with powdered sugar, cranberries, rosemary, and mushrooms. Serve chilled.