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
- Whisk the eggs and sugar until thick, fold in the sieved dry ingredients.
- Pour into tin lined with greased, greaseproof paper.
- Bake for time and temperature given.
- Turn on to sugared paper, lay piece of greaseproof paper on top, roll firmly.
- Make the butter icing by creaming butter and sugar together.
- Unroll the sponge, spread with half butter icing, re-roll.
- Cover with chocolate icing, made by adding cocoa to remainder of butter icing.
- Make a line design with a fork.
- Sprinkle with icing sugar, top with holly.
Oven temperature moderately hot to hot -400-425°F - Gas Mark 6-7 Oven position: near top