For 8 portions you need:

3 large eggs
3-4 oz. castor sugar
2 1/2 oz. flour (plain can be used with no baking
powder or 1/2 level teaspoon, or self-raising flour)
1/2 oz. cocoa
1 tablespoon hot water
little castor sugar
greaseproof paper

  Filling:

1/4 pint whipped cream OR butter icing:
2 oz. butter
3 oz. sieved icing sugar
 

1. Put the eggs and sugar into a large mixing bowl and whisk until the mixture is thick and creamy (you see the trail of the whisk) ... if done over hot water continue beating until the mixture cools again.
2. Sieve the flour and cocoa at least once.
3. Fold gently into the egg mixture with a metal spoon - lastly fold in water.
4. Pour into the tin lined with greased greaseproof paper.
5. Bake for time and temperature given.
6. Test cake before removing from oven - press with finger, if no impression remains the cake is cooked
7. Turn on to sugared paper, lay piece of greaseproof paper on top, roll firmly. Allow sponge to cool.
8. Whip the cream or beat the butter and icing sugar until soft and light.
9. Unroll, remove paper, spread with cream or butter icing, roll, dredge with sugar.

  Oven temperature: moderately hot to hot, 400-425°F. - Gas Mark 6-7
  Oven position : near top

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