How to make it

  • Preheat the oven to 200°C, Gas 6.
  • Line a 21cm x 30cm Swiss roll tin with baking parchment and brush well with melted butter.
  • Separate the eggs, place the yolks in a mixing machine with the Castor sugar, orange zest and whisk on a high speed until very thick, this will take about 15 minutes. Add the chestnut puree and whisk again to incorporate well, finally fold in the arrowroot and cocoa powder.
  • Whisk the egg white over a medium speed or by hand until thick and foamy.
  • Add the 40g Castor sugar and whisk again to just incorporate. The meringue must be soft and silky not too stiff.
  • Carefully fold the two together and spoon into the prepared Swiss roll tray. This amount of mixture will fit exactly into the tray.
  • Bake in the oven for 15 minutes, or until springy to the touch and well risen.
  • Turn out onto lightly sugared baking parchment to cool.
  • To finish, fold into the cream the cocoa powder, icing sugar and meringues together.
  • Spoon onto the sponge and carefully roll up Swiss roll style using the parchment, if the roulade splits slightly then don’t worry, it’s all part of this unique cake.
  • Transfer to a long plate and chill well.
  • Just before serving, drizzle with the melted chocolate and dust with icing sugar.

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