I didn't use the filling as per the recipe, I just whipped up some cream and used a tin of caramel ..... delicious!
Make this type of sponge whenever you want a Swiss roll-style cake
FOR THE SPONGE
4 medium free-range eggs
125g castor sugar
1tsp vanilla paste or extract
60g self-raising flour
40g cocoa, plus 1tbsp for dusting
FOR THE FILLING
300ml cream
230gtin chestnuts, pureed and sweetened
100g milk chocolate, melted
Heat the oven to 180C. Line a 20x30 cm Swiss roll tin with non-stick baking paper.
Whisk together the eggs, sugar and vanilla paste until pale and creamy, the whisks should leave a ribbon trail when lifted, about 4 mins. Sift over the flour and cocoa, then fold in with a metal spoon.
Pour into the tin and gently ease into the edges. Bake immediately for 12-15 mins, until risen and springy to the touch. Cool in the tin for a few mins, then turn out onto a sheet of baking paper dusted with cocoa. Cool completely.
For the filling, lightly whip the cream until it holds soft peaks, add chestnut puree and melted chocolate and mix until marbled. Remove the paper from the cake and spread with filling, leaving a 3cm margin along one short edge. Roll up from short end to the naked short end and put on a serving plate. Don't worry if it cracks a little.
Make this type of sponge whenever you want a Swiss roll-style cake
FOR THE SPONGE
4 medium free-range eggs
125g castor sugar
1tsp vanilla paste or extract
60g self-raising flour
40g cocoa, plus 1tbsp for dusting
FOR THE FILLING
300ml cream
230gtin chestnuts, pureed and sweetened
100g milk chocolate, melted
Heat the oven to 180C. Line a 20x30 cm Swiss roll tin with non-stick baking paper.
Whisk together the eggs, sugar and vanilla paste until pale and creamy, the whisks should leave a ribbon trail when lifted, about 4 mins. Sift over the flour and cocoa, then fold in with a metal spoon.
Pour into the tin and gently ease into the edges. Bake immediately for 12-15 mins, until risen and springy to the touch. Cool in the tin for a few mins, then turn out onto a sheet of baking paper dusted with cocoa. Cool completely.
For the filling, lightly whip the cream until it holds soft peaks, add chestnut puree and melted chocolate and mix until marbled. Remove the paper from the cake and spread with filling, leaving a 3cm margin along one short edge. Roll up from short end to the naked short end and put on a serving plate. Don't worry if it cracks a little.
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