In the bowl of a stand mixer, beat the eggs and sugar on high speed until it double in size.
Gently fold in the flour.
If you need more details on how to make this cake, check out my recipe for the perfect genoise! Poor the batter onto a baking sheet with a silicone mat (or a buttered and floured parchment paper).
Bake at 350F (180C) for 8 to 10 minutes. It should be a little sticky to the touch but a toothpick should come out clean.
Sprinkle some icing sugar on a clean tea towel. Place the sponge cake on the towel and roll in.
Let it cool down.
Then, make strawberry coulis.
In a sauce pan, cook the frozen strawberries with the sugar and cook for a few minutes, until the strawberries are cooked. Blend the coulis until smooth. Set aside.
Make the whipped cream. In the bowl of a stand mixer beat the cream and sugar at high speed until its light and airy.
Unroll the cake. Lightly brush with vanilla syrup. Spread 3/4 of the whipped cream on top and drizzle the strawberry coulis. Then roll it down.
Cover the Christmas Yule Log Cake with the rest of the whipped cream or add a little bit of gel food colouring to add some colour. Decorate with a few meringue mushroom!
