Chestnut and Cream Roulade
Ingredients
4 eggs
100g 31/4oz caster sugar
100g 31/2oz sieved self raising flour
200ml 1/3pt whipped double cream
100g 31/2 chestnut
cocoa powder for dusting
Method
1) Whisk together the eggs and sugar until light and fluffy
2) stir in sieved the self raising flour
3) pour into a greased and lined Swiss roll tin in cook an oven heated to 220ºc gas 7 for around 10 minutes until golden
4) turn the cake out on to a piece of non-stick greaseproff paper and remove the paper from the bottom of the sponge
5) once cooled, spread with the whipped cream and the chestnut purée
6) roll up starting from the end and dust with cocoa powder.
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