Chocolate & chestnut roulade

 Calories per serving 215

 Serves 8
 Preparation time 15 minutes, plus cooling
 and chilling
 Cooking time 20 minutes


 6 eggs, separated
 125 g (4 oz) caster sugar
 2 Tbs cocoa powder
 150 ml (¼ pint) whipping cream
 100 g (3½ oz) chestnut purée or sweetened
 chestnut  spread icing sugar, for dusting


  • Grease and line a 29 x 18 cm (11½ x 7 inch) Swiss roll tin. 
  • Whisk the egg whites in a large clean bowl until they form soft peaks. 
  • Put the egg yolks and sugar in a separate bowl and whisk together until thick and pale. 
  • Fold in the cocoa powder and the egg whites, then tip into the prepared tin.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. 
  • Leave to cool in the tin, then tip out on to a piece of greaseproof paper that has been dusted with icing sugar.
  • Pour the cream into a large clean bowl and whisk until it forms soft peaks. 
  • Fold the chestnut purée or spread into the cream, then smooth the mixture over the roulade.
  • Using the greaseproof paper to help you, carefully roll up the roulade from one short end and lift it gently on to a serving dish (do not worry if it cracks). 
  • Dust with icing sugar. 
  • Chill until needed and eat on the day it is made.
  • For chocolate orange roulade, prepare and bake the sponge cake as above. 
  • Whip the cream for the filling, then fold in 1 Tbs marmalade and the finely grated rind of 1 orange. 
  • Omit the chestnut purée or spread. 
  • Spread the filling over the cake and roll up as above. 
  • Serve dusted with sifted icing sugar.