Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chocolate rolled sponge with chestnut cream


Roulades are delicate and often crack when rolled. Don't despair - they taste great regardless.

You'll need

4 eggs 110 gm (½ cup) caster sugar 65 gm cornflour 35 gm (¼ cup) Dutch-process cocoa, plus extra for dusting 1 tbsp plain flour 1 tsp cream of tartar ½ tsp bicarbonate of soda 50 gm unsalted butter, melted and cooled 250 ml thickened cream 280 gm (1 cup) sweetened chestnut purée (see note)

Method

  • 01
  • 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).
  • 02
  • 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.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Tea or sweet Madeira.

Featured in

Apr 2009

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×