Biscuit Roll with cream

Work the egg yolks with the sugar until the preparation becomes foamy and makes the ribbon ("made like a ribbon" when allowed to flow from the tip). Beat the egg whites until very stiff. Mix the sifted flour and egg whites with the yolkes carefully. Pour this mixture over oiled parchment paper placed on a plate. Roll out the dough evenly. Bake in a hot oven at 220°C (Thermostat 7/8), for 10 minutes, until the biscuit becomes golden. Once cooked, invert the cake onto a slightly moistened cloth and roll it. You may also use baking paper. Allow to cool. To make the creme patissiere: Gently heat the milk with cinnamon (or vanilla bean, lemon or orange zest, coffee beans, caramel). Mix the cornstarch with a little cold milk. Add the sugar and egg yolks. Pour the boiling milk, stirring. Return to the heat and stir until thickened. Leave to cook for 1 minute. Pour into a container. End of preparation: Unroll the biscuit and soak it lightly with orange juice, flavoured with rum. Increase the liquid amount with water in order to sufficiently soak the entire biscuit. Then spread the cream on the Yule log dough. Roll the biscuit again. Decorate the Yule log by sprinkling icing sugar according to your taste. Keep in refrigerator until serving.