Preheat your oven to 180°C (350°F) and line a 30x20cm (12x8 inch) baking tray with parchment paper.
In a large bowl, whisk eggs and sugar together using an electric whisk until the mixture is thick, pale, and ribbons fall from the whisk after about 5 minutes.
Sift the cocoa powder and gently fold it into the egg mixture, ensuring no lumps remain, creating a smooth, dark batter.
Carefully sift the flour over the batter and fold it gently using a spatula, maintaining the airy texture.
Pour the batter into the prepared tray, spreading it evenly with a spatula to ensure a uniform layer.
Bake for 12-15 minutes or until the sponge springs back when lightly touched and has a slightly crackled surface.
Once baked, invert the sponge onto a damp towel dusted with cocoa powder, peel away the parchment paper gently, and let it cool slightly.
Spread the warmed spiced orange jam evenly over the sponge, then carefully roll it up from the short side, using the towel to help prevent cracking.
Allow the rolled sponge to cool completely on a wire rack, seam side down, to set the shape.
In a mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
Spread the creamy frosting over the cooled yule log, creating a rustic, textured appearance with a spatula.
Decorate as desired with festive toppings or simply serve, revealing the luscious spiral inside and fragrant aroma.