Yule Log

Merry Christmas to all my readers!
Today being the Christmas day, I thought of posting something Christmassey!
What better that a Yule Log -  traditionally a large wooden log which was burned in the hearth as part of the Christmas celebrations in European cultures - "Yule" meaning Christmas. Yule log has also came to be referred to log-shaped Christmas cakes - also known as chocolate logs or Buche de Noel.
Basically it is a sponge cake filled with cream and covered with chocolate frosting. I got this recipe for the sponge cake from one of my earlier collections - I don't remember which one. If any of you recognize the source, please let me know so that I can credit accordingly.
Ingredients:
3 eggs
1 c. granulated sugar
1/3 c. water
1 tsp. vanilla
3/4 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 c. cocoa
Filling
1 c.Whipping cream
1/4 c. confectioners' sugar
1/2 tsp. vanilla
MOCHA CREAM FILLING:
1 cup whipping cream
1/2 cup confectioners' sugar
1 1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
Method:
Preheat oven to 375 degrees. Line jelly roll pan 15 1/2 x 10 1/2 x 1 inch with waxed paper or foil. Grease generously. Beat eggs in small bowl on high speed until thick, about 5 minutes. Pour into larger bowl. Add sugar gradually. Beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into pan. Bake 12 to 15 minutes.
Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Remove foil. Trim stiff edges if needed. Roll cake up with towel. Cool on cake rack, 30 minutes or more.Meanwhile beat the mocha cream filling till you get soft peaks. Unroll cake and spread with filling.In a mixing bowl, beat frosting ingredients until smooth. Frost cake. Decorate it with merigue mushrooms.
Sending this over to Bake off hosted by Champa