For 8-10 portions you need

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


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

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