Roulades are delicate and often crack when rolled. Don't despair - they taste great regardless.
- 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)
- 1Preheat 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).
- 2Whisk 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.
Drink Suggestion: Tea or sweet Madeira. Drink suggestion by Max Allen