Preheat oven to 210°C / 425°F.
Prep. time: 1 hour
Cooking time: 2 x 8 -10 min + 8-10 min
Refrigeration: 12 hours

1. Prepare the syrup: put the sugar and water in a saucepan and bring to the boil over a medium heat until it thickens (8 to 10 minutes). Do not let the syrup colour.
2. Remove from the heat and leave to cool. Incorporate the brandy and Grand Marnier.
3. Preheat the oven to 210°C (mark 7).
4. Butter a rectangular baking dish or cover a shallow oven baking tray with grease proof paper.

Prepare the sponge cake

1. Separate the egg yolks from their whites. Put the yolks in a bowl with the caster sugar and beat until the mixture turns light yellow and falls in ribbons when the beater is lifted.
2. Add the flour and the sifted starch.
3. Beat the egg whites until firm and fold delicately into the mixture.
4. Pour the preparation evenly into the dish or oven tray.
5. Bake in the middle of the oven for 8 to 10 minutes only. The sponge cake cooks very fast: it should be thoroughly cooked in the middle but remain soft and light in colour.
6. Remove the sponge cake from the dish or tray fresh from the oven and place on a damp tea towel, placing the cooked top (lighter side) against the towel.
7. Pour over with warm syrup immediately and evenly and roll it into a log shape. Keep it rolled up in the towel until cool.

Prepare the orange cream

1. Wash the orange, brushing it under hot water. Grate the zest finely and squeeze out the juice.
2. Combine the softened butter and icing sugar in a food processor until smooth and creamy.
3. Incorporate the bitter orange marmalade, orange juice and Grand Marnier. Pulse until well blended.
4. Finally, mix in the orange zest with a spatula.

Assembly

1. Unroll the sponge and spread evenly with two-thirds of the orange cream, then roll up again and place on a platter, seam side down.
2. Cover the entire log with the remaining orange cream, then trace grooves with the tines of a fork to resemble bark.
3. Cut off both ends of the log on the diagonal and place the cut parts on top of the log to resemble knots.
4. Cover the log with plastic wrap and refrigerate for 12 hours so that the cream firms up and the flavors blend.
5. Just before serving, decorate the log with the candied orange and little Christmas figures.