The aroma of baking this will surely make the family stay home for the holidays.
Makes 1 roll Prep Time 45 minutes to 1 hour Baking Time 20 to 30 minutes
For the chocolate roll cake
6 tablespoons all-purpose flour
6 tablespoons cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup melted butter
confectioners’ sugar for dusting
For the filling
1 cup whipping cream
1 tablespoon gelatin mixed with 1 tablespoon water
4 tablespoons canned chestnut purée (see below)
1 Sift together flour, cocoa powder, salt, and baking powder. Set aside.
2 In the mixer, beat egg whites with sugar until soft peaks form.
3 In another bowl, beat egg yolks until lemon yellow in color then add vanilla. Add to egg white mixture and beat until light and fluffy.
4 Fold sifted dry ingredients into beaten eggs mixture. Then fold in melted butter.
5 Pour cake batter on a greased and lined half-sheet pan. Bake at 375ºF for 15 to 20 minutes.
Let cool.
6 Make the filling: Whip cream to soft peaks. Heat gelatin with water over low heat, then pour into whipped cream. Continue to whip cream to stiff peaks. Remove from the mixer. Fold chestnut purée into whipped cream mixture.
7 Spread filling on cooled cake. Roll cake, and place on a long serving platter. Chill to set.
8 Sift confectioners’ sugar over cake before serving.
D-I-Y chestnut purée Mix 130 grams finely ground chestnuts (like powder), ¼ cup heavy cream, 1 tablespoon confectioners’ sugar, 1 teaspoon vanilla extract, 10 to 12 tablespoons water together in a food processor until smooth, achieving a paste-like consistency. Store and refrigerate in an airtight container.
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