Ingredients

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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes