Steps

1. Separate 2 eggs into yolks and whites.
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2. Whisk the egg whites until stiff peaks form, creating a meringue. This is the key! Check the meringue's consistency as it becomes thick and heavy.
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3. Lightly whisk the egg yolks.
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4. Add a small amount of the meringue to the whisked egg yolks and mix thoroughly to prevent lumps.
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5. Add the remaining meringue and gently fold it in, cutting and scooping, being careful not to deflate the meringue.
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6. Add 50g hot cake mix and 10g cocoa powder, and gently fold them in with a cutting and scooping motion. This is the key! Mix until there are no lumps and the batter is smooth and flowing.
   🕒 02:10
7. Lightly oil a frying pan, pour in the batter, and spread it evenly to prevent uneven heating.
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8. Cover with aluminum foil and cook over very low heat for 15-20 minutes. This is the key! Cook over low heat to prevent burning. Check if the surface is cooked through.
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9. Once cooked, wrap the cake in plastic wrap to prevent it from drying out and let it cool. This is the key! Cool it thoroughly and ensure the cake is moist.
   🕒 03:15
10. Place the cake on parchment paper and spread 1 stick of squeeze-type whip chocolate evenly.
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11. Slowly roll up the cake, being careful not to crack it.
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12. Refrigerate for 1 hour to allow the cake and whip to set.
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13. Once well chilled, remove the parchment paper, trim the ends to shape the log.
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14. Cut the trimmed ends into 2-3cm wide pieces and place them on the Yule log body to resemble branches.
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15. Coat the entire log with chocolate whip and smooth the surface.
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16. Use a fork to create wood-like patterns on the sides and surface.
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17. For a more authentic look, sprinkle with cocoa powder as desired.
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18. Cut into your desired portion sizes and it's ready to serve.
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