Directions Preparation:25min › Cook:10min › Extra time:30min › Ready in:1hour5min
Preheat oven to 180 Degrees C. Grease a 25 x 40cm swiss roll pan with butter, then baking paper, then more butter.
Beat eggs for approximately 5 minutes. Continue beating and add sugar one tablespoon at a time. Beat in vanilla. Gently fold in flour, 1/2 cup at a time until just moistened. Pour and spread batter into the prepared tin and bake for 10 minutes. Remove from oven and flip cake onto a clean tea towel. Remove the baking paper and let cake cool for 2 minutes. Roll the warm cake up from one of it's short ends with the tea towel inside. Cool cake completely.
Butter Cream Frosting: whip butter until light and creamy. Sift in sugar, cocoa and salt and beat well. Mix in vanilla and buttermilk. Beat until smooth.
Unroll sponge cake and spread about 1/2 of buttercream on the top. Carefully roll up the cake and place on serving dish with the seam on the plate. Cut off a 2cm slice from one end. Unroll and remove half of the slice's coil. This will be your knot/branch piece to go on top of the log. Set aside.
Use a knife to fully cover the sponge roll with the frosting. Sit knot/small coil on top of the log and cover the edges with frosting. Run fork tines through the frosting to create the bark effect.
Work the fondant until warm. Divide into 8 pieces and roll into balls. Shape the top of a mushroom cup on your little finger. Roll another ball in your hand to create a stem and insert it into the bottom of the mushroom cup. Do this to create 3 more mushrooms. Place the mushrooms onto the yule log. Serve.