For 8 portions you need:

3 eggs
4 oz. castor sugar
2 1/2 oz. self raising flour (or plain flour with 1/2  teaspoon baking powder)
1/2 oz. cocoa

 Filling and icing:

5 oz. butter
6 oz. sieved icing sugar
1/2 oz. cocoa
little sieved icing sugar
sprig holly
 

1. Whisk the eggs and sugar until thick, fold in the sieved dry ingredients.
2. Pour into tin lined with greased, greaseproof paper.
3. Bake for time and temperature given.
4. Turn on to sugared paper, lay piece of greaseproof paper on top, roll firmly.
5. Make the butter icing by creaming butter and sugar together.
6. Unroll the sponge, spread with half butter icing, re-roll.
7. Cover with chocolate icing, made by adding cocoa to remainder of butter icing.
8. Make a line design with a fork.
9. Sprinkle with icing sugar, top with holly.

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

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