method
1. Line and grease a 20 X 30 cm/8 X 12 inch Swiss roll tin.
2. Set the oven at 180°c (350°f) gas 4.
3. Sift the flour and salt into a bowl and put in a warm place.
4. Melt the margarine without letting it get hot. Set aside.
5. Whisk the eggs lightly in a heatproof mixing bowl.
6. Add the sugar and place the bowl over a saucepan of hot water.
7. Whisk for 10 - 15 minutes until thick.
8. Take care that the bottom of the bowl does not touch the water.
9. Remove from the heat and continue whisking until at blood-heat.
10. Sift half the flour over the eggs, then pour in half the melted margarine in a thin stream.
11. Fold in gently. Repeat, using the remaining flour and fat.
12. Spoon gently into the prepared tin and bake for 30 - 40 minutes. Cool on a wire rack.
13. Cut the cold sponge into about eighteen 4 cm (1 1/2 inch) rounds.
14. In a bowl, whip the cream with the sugar until fairly stiff.
15. Use most of the cream to spread the top and sides of each cake.
16. Coat with chocolate vermicelli, spreading it lightly with a round-bladed knife.
17. Using a piping bag fitted with a large rose nozzle, pipe the remaining cream on to each cake in a star.
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