For 8-10 portions you need:

4 oz. margarine
4 oz. castor sugar
2 eggs
6 oz. self-raising flour

  Decoration:

3 oz. butter or margarine
6 oz. sieved icing sugar
chocolate vermicelli or grated chocolate
2 teaspoons cold water
5 small bars chocolate
 

1. Cream margarine and sugar together until light and fluffy.
2. Gradually beat in whisked eggs.
3. Fold in sieved flour adding sufficient warm water to form a soft dropping consistency.
4. Turn into two prepared sponge tins.
5. Bake for time and temperature given.
6. Make butter cream by creaming together icing sugar and butter. Add water to form a piping consistency.
7. Use part of this to sandwich together the two sponges.
8. Spread a thin layer around edge of sponge and roll into chocolate, vermicelli.* cover top with icing.
9. Cut each chocolate bar very carefully into half to give diagonal pieces.
10. Press on to butter icing.
11. Decorate with rosettes of butter icing.

 TO ROLL CAKES in either chopped nuts or vermicelli, put this on grease-proof paper, roll cake like a    hoop.
 Oven temperature moderate - 375°F Gas Mark 4-5
 Oven position: just above centre.

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