Buche De Noel (HEALTH & WELL BEING)

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PROCEDURE: Chocolate Roll

Mix all ingredients (except oil) for 3 minutes at low speed.
Shift to high speed and whip for 5 minutes or until ribbon stage. Shift to low speed and gradually add the oil. And mix for another 2 minutes.
Pour in 550g of batter onto a 12 x 16 jelly roll pan and bake at 185C (top heat) and 180C (bottom heat).
Bake for 18 mins at 180ºC.

Spread the chocolate ganache and chocolate whipped cream onto the chocolate roll, fill in the blueberry jelly and roll into a log.
Frost the cake with the remaining chocolate whipped cream.