Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
Filling
- 2/3 cup double cream
- 100grams chestnut purée
- 2tablespoons butter (for greasing)
- 6 eggs, separated
- 125grams caster sugar
- 2tablespoons cocoa powder
- 1tablespoons icing sugar (for dusting)
Nutrition per serving
1280kJ / 305Cal
1280 Kilojoules or 305 Calories
15% of daily energy intake*
Protein
6.6grams
Fat
22.0grams
Carbs
19.5grams
Sugars
18.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Grease and line a 29 x 18 cm Swiss roll tin.
Step 2 of 6
Whisk the egg whites in a large clean bowl until they form soft peaks. Whisk together the egg yolks and sugar in a separate bowl until thick and pale. Fold the cocoa powder and egg whites into the egg yolk mixture.
Step 3 of 6
Spoon the mixture into the prepared tin and place in a preheated oven, 180°C for 20 minutes. Remove from the oven and cool in the tin.
Step 4 of 6
Turn the cooled sponge out on to a piece of greaseproof paper dusted with icing sugar.
Step 5 of 6
Whip the cream for the filling in a large clean bowl until it forms soft peaks. Fold the chestnut purée or sweetened chestnut spread into the cream, then smooth the filling over the sponge.
Step 6 of 6
Using the greaseproof paper to help you, carefully roll up the roulade from one short end and lift it gently on to its serving dish. (Don't worry if it cracks: it won't detract from its appearance or taste.) Dust with icing sugar. Chill until needed and eat on the day it is made.
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