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