Preparation time 15 minutes, plus cooling
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.