Ingredients Sponge: 75g/3oz Odlums self-raising flour 75g/3oz caster sugar 3 eggs (separated) Pinch of salt Few drops of Goodalls orange essence Icing: 250g/8oz tub margarine/butter 500g/1lb sieved icing sugar 2 Tbsp cocoa (sieved) Few drops Goodalls orange essence (optional) For decoration: Large tin mandarin orange segments (drained) Chocolate vermicelli/strands
Method 1. Preheat oven to 200 C/ 400 F/ Gas mark 6.Line Swiss roll tin with grease proof paper, bringing paper up 1 inch from the sides of tin. 2. Put egg whites into a clean dry mixing bowl. Add pinch of salt and beat until dry looking in appearance. 3. Add sugar and beat until shiny. 4. Add egg yolks and beat until thick and trail of beaters remain on top of mixtures. 5. Finally, fold in sieved flour and the orange essence. 6. Transfer to prepared tin. Gently spread and bake in preheated oven for 15 mins approx. 7. When baked turn onto wire tray, remove lining paper and allow to cool. 8. Meanwhile, beat margarine, icing sugar and cocoa together, with orange essence if used. 9. Slice cake into three layers. Use 1/2 of icing to sandwich layers together. Spread more icing evenly on the four sides of the cake. Spread chocolate strands on grease proof paper and dip four sides of cake onto this. Place cake on serving plate. Put icing on the top. Arrange two rows of mandarin orange segments on top. If liked pipe around the four side with remaining icing.