It is filled with whipped cream so, between the sponge cake, the whipped cream filling and the whipped Ganache frosting, it's also pretty light.
The sponge cake is actually her recipe for a Chocolate Swiss Roll, which I prefer. The instructions sound a little intimidating but if you just take a deep breath and act as if you've done this 100 times, you'll be amazed at how well it turns out.
The bark is from yet another source, which also gives a recipe for Marzipan mushrooms, but that's a bit much, even for me.
Alas, there are fewer people round my table these days, but I still make two logs. I figure, if you're going to do this much work to make one, you might as well make two - one for Christmas and one for Christmastide when folks come by to visit or drop off a plate of cookies. It's wonderful to be able to offer a slice of this cake with a lovely cup of tea or coffee.
I hope it brings you as much delight as it does for me and my family.
Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy and has reached the "ribbon stage". That means that when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 5-10 seconds.