How To Make Chocolate Roulade Star Log

This light, rich and irresistibly chocolatey roulade is rolled with a silky cream filling and finished with festive stars for a showstopping Christmas dessert. Soft, airy sponge meets smooth whipped cream for a classic Yule‑log‑style centrepiece.

⭐ Ingredients

For the chocolate sponge

• 4 large eggs, separated
• 120g caster sugar
• 50g cocoa powder
• 1 tsp vanilla extract – Shop vanilla extract here
• Pinch of salt

For the filling

• 300ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• Optional: 1 tbsp cocoa powder for a chocolate cream

For decoration

• Cocoa powder, for dusting
• Icing sugar, for dusting
• Edible gold stars or chocolate stars
• Fresh berries (optional) – Shop for fresh berries here

⭐ Method

1. Heat the oven: Preheat to 180°C (160°C fan). Line a Swiss roll tin (approx. 33 × 23cm) with baking parchment.
2. Whisk the egg whites: Beat the egg whites with a pinch of salt until soft peaks form.
3. Beat the yolks and sugar: In a separate bowl, whisk the egg yolks, caster sugar and vanilla until pale and thick.
4. Combine: Sift in the cocoa powder, then gently fold in the egg whites in two stages to keep the mixture light.
5. Bake: Spread the batter evenly in the tin and bake for 10–12 minutes until just set.
6. Prepare for rolling: Lay a sheet of baking parchment on the counter and dust generously with icing sugar. Turn the warm sponge onto it and peel off the lining paper.
7. Roll while warm: Starting from the short edge, roll the sponge up with the parchment inside. Leave to cool completely — this prevents cracking later.
8. Make the filling: Whip the cream, icing sugar and vanilla until soft and billowy.
9. Assemble: Unroll the cooled sponge, spread with the cream, then roll it back up tightly.
10. Decorate: Dust with cocoa and icing sugar, then finish with edible gold stars or chocolate stars.

⭐ Tips for a Perfect Roulade

• Roll the sponge while warm to avoid cracks.
• Don’t overbake — a soft sponge rolls best.
• Use a palette knife for an even cream layer.
• Chill for 30 minutes before slicing for clean cuts.

⭐ Decoration Ideas

• Gold star finish — edible stars + cocoa dusting.
• Berry wreath — raspberries, blueberries and a light icing sugar snowfall.
• Chocolate curls — shaved dark chocolate for a luxe look.

⭐ Make‑Ahead & Storage

• Make the sponge 1 day ahead and keep rolled (unfilled) in parchment.
• Filled roulade keeps 2 days in the fridge.
• Not suitable for freezing once filled.

Finish your feast with even more indulgent treats from our Christmas Desserts and Christmas Baking collections.