Description
Eight slices of light cocoa sponge with a chestnut whipped-cream spiral.
Ingredients
Scale
- 4 eggs Large eggs
- 1/2 cup Granulated sugar
- 1/3 cup All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/8 teaspoon Fine salt
- 2 tablespoons Confectioners' sugar, for rolling towel
- 8 ounces Unsweetened plain chestnut purée
- 1 cup Heavy cream, cold
- 1/4 cup Confectioners' sugar, for filling
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Finely grated orange zest
Instructions
- Heat oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment. Beat 4 room-temperature eggs and 1/2 cup granulated sugar at high speed for about 5 minutes until thick ribbons fall from the whisk. Sift 1/3 cup flour, 1/4 cup cocoa, 1/2 tsp baking powder and 1/8 tsp salt together; fold gently into the egg foam.
- Spread batter evenly into the lined pan and bake about 12–15 minutes until the top springs back lightly and no wet streak remains. Dust a clean kitchen towel with 2 tbsp confectioners' sugar. Turn the warm cake onto the towel, peel away parchment carefully and roll the sponge loosely from a short end with the towel inside. Cool rolled for about 45 minutes.
- Beat 8 oz unsweetened chestnut purée with 1/4 cup separate confectioners' sugar, 1 tsp vanilla and 1 tsp orange zest until smooth. Whip 1 cup cold heavy cream to soft peaks and gently fold it into the chestnut mixture in two additions. The mixture should spread without running; chill briefly if warm, recording any added time.
- Unroll the cooled sponge gently, spread the chestnut cream in an even layer leaving about a 1-inch margin at the far end, then roll again without the towel. Place seam down and refrigerate 30 minutes before slicing into eight pieces. A few surface cracks are possible; test the sponge flexibility and actual filled yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 75 minutes, included in the total.
Untested estimate: sponge bake up to 15 minutes, rolled sponge cool 45 minutes and filled cake chill 30 minutes; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 75 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: One eighth of a 10-inch rolled cake