Roulades are delicate and often crack when rolled. Don't despair
- they taste great regardless.
4eggs110 gm(½ cup) caster sugar65 gmcornflour35 gm(¼ cup) Dutch-process cocoa, plus extra for dusting1 tbspplain flour1 tspcream of tartar½ tspbicarbonate of soda50 gmunsalted butter, melted and cooled250 mlthickened cream280 gm(1 cup) sweetened chestnut purée (see note)
Preheat oven to 180C. Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into a baking paper-lined 30cm x 42cm swiss roll tin, smoothing top. Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto a tea towel lined with baking paper. Peel paper from sponge and, with short side facing you, roll in tea towel to form a log. Stand until just cool (8-10 minutes).
Whisk cream until soft peaks form, refrigerate until required. Unroll sponge, spread over purée, then cream. Reroll, dust with cocoa and serve immediately.
Note Chestnut purée is available in jars or
cans from select delicatessens.