Buche de Noel Sponge Cake

Modified recipe from the "Better Homes and Gardens New Cook Book"

Separate eggs. Tip: It's easier to separate eggs when they are cold from the fridge. Then let them warm up to room temperature.
Beat egg yolks in a regular size bowl and add juice and baking powder.
Separately beat egg whites in a larger mixing bowl. Add sugar and beat until light and fluffy. The small amount of sugar will help bring the texture together.
After step 3, gently pour egg yolks into egg white bowl. Gently fold in egg whites to combine yolks. Don't mix or overmix as that will deflate the egg white air which is the reason why the egg white was separated from the eggyolk in the first place. This will give a higher rising sponge cake.
Spread on a Silpat lined baking pan about 3/4" thick or the size of your yule log you would like. Bake on 325°F for about 45 minutes or longer (mostly depending on actual thickness). Pull out of oven before sides start to brown.
While warm-hot out of the oven, pull out cake and roll up into a tea towel like a sleeping bag to get the "swirl." You want to make sure to do this while it's warm or it will break when cool.
Let cool and when cool, cut off ends. Add a layer of jam or yogurt that you want inside.
Pour melted chocolate over the cake and after cooled, drag a fork around the glaze for a yule-log effect.