4 eggs
3-4 tbsp. warm water, depending on the size of the eggs
4 1/2 oz. sugar
1 packet Vanillin sugar (from Japanese or Deli store)
2 1/2 oz. plain flour
2 oz. cornstarch powder
Pinch of baking powder

BUTTER CREAM FILLING:

1 pkg. pudding, chocolate
3-3 1/2 oz. sugar
5 tbsp. cold milk
3/4 pt. milk
7 oz. unsalted butter

For the sponge mixture, separate the whites from the yolks of the eggs and whisk the yolks with the water. Gradually add 2/3 of the sugar and the Vanillin sugar. Beat until the mixture is thick and creamy.

In another bowl beat the white stiffly and whisk in the rest of the sugar. The mixture must be stiff enough to retain the mark of a knife blade. Fill onto the egg yolks mixture, sieve on top the cornstarch, baking powder and the flour and gently fold all together. Spread evenly over a baking sheet, greased and lined with paper. Turn the paper up at the open end to prevent the mixture running over. It should be about 3/8 inch thick. Place high in the oven. Oven: Preheat for 5 minutes at very hot, bake at moderately hot. Baking time: About 10-15 minutes.

When the sponge is baked, quickly turn it out onto a sheet of grease - proof paper sprinkled with sugar. The paper it has been baked on should be wetted with cold water and carefully removed. Then roll the cake with the underneath paper and set aside to cool.

For the filling: Stir the sugar into the pudding powder and blend with the 5 tablespoons milk. Bring the 3/4 pint milk to the boil, remove from heat and stir in the pudding powder mixture. Bring to the boil again quickly, stirring all the time. Cool the mixture, stirring it fairly often to prevent a skin forming.

Cream the fat and add the cooled pudding to it by degrees. Do not let either get too cold, or they will curdle. Carefully unroll the cooled sponge and spread the butter cream evenly over it, leaving a little aside for decorating. Roll it up again, spreading the remaining cream over the outside. Use a fork to make ridges on the cream to give the log effect.