250g stale sponge cake.
5ml vanilla essence.
50ml chocolate vermicelli.
62,5ml condensed milk.
50ml apricot jam.
In a bowl crumb the cake finely.
Add the milk, vanilla essence and jam.
Shape the mixture into small balls.
Place vermicelli on a sheet of greaseproof paper and toss the truffles in the vermicelli until they are coated.