We want to make a special dessert for this year Christmas, that will be Yule log. We saw mary berry baked this dessert before. But we decided to used recipe from Fine French Desserts book page 333 that used butter cream instead of chocolate ganache. The book said butter cream is used in traditional French Yule log. We half the swiss roll ingredients to half as we only have 11 inch x 9 inch pan. One whole egg that used in this swiss roll is 52g. It is our first time making sugar based butter cream. We failed the first time by reading the wrong temperature between fahrenheit and celsius. All good on the second time. The dessert turned out good.