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“I had eaten many pieces of these logs and then I was lucky enough to go to a demonstration by the lady who was 'famous' in our little town for the making of them. These used to be a staple at all afternoon tea's or suppers.”

Ingredients Nutrition

  • 3 eggs
  • 13 cup sugar
  • 1 tablespoon cornflour (heaped)
  • 1 tablespoon cocoa (level)
  • whipped cream, for filling
  • chocolate icing or frosting, to cover
  • chopped nuts, for decoration
  • glace cherries, for decoration


  1. Set oven to 375'F/190'C.
  2. Place a sheet of greaseproof paper or baking paper on a flat oven tray.
  3. Have a clean tea-towel sprinkled with a little castor sugar or icing sugar ready on counter top.
  4. Beat eggs & sugar together in a bowl set over a bowl or pot of hot water.
  5. Beat until very light, thick, and fluffy.
  6. Sift together the cocoa and flour and then fold into the egg mixture with a metal spoon.
  7. Pour onto the paper lined tray and quickly spread into a large rectangle.
  8. Bake in oven for 7-10 minutes until sponge springs back when lightly pressed with a finger.
  9. Carefully flip onto sugared towel and gently peel off paper. Roll up with the paper on the inside and allow to cool for 5 minutes.
  10. Unroll and remove paper. Reroll to cool completely covered lightly with tea-towel.
  11. When cold unroll again and spread over a thick layer of whipped cream which has been sweetened with a little sugar & vanilla essence.
  12. Reroll and cover outside with your favourite chocolate icing/frosting.
  13. Place on an oblong serving platter.
  14. Sprinkle over some chopped nuts and place a line of halved glace red cherries along the centre top of the roll.
  15. Slice to serve.

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