Method

Introductory photographs from the original

0 steps completed out of 19

1.Step 1 of 19
I whisk with electric beaters until pale and fluffy.
2.Step 2 of 19
I whisk the whites stiff with a pinch of salt.
3.Step 3 of 19
They should be firmly whipped.
4.Step 4 of 19
I combine flour, baking powder and vanillin.
5.Step 5 of 19
I sift the dry ingredients into the whisked yolks.
6.Step 6 of 19
I fold gently with a spatula.
7.Step 7 of 19
I add some egg whites.
8.Step 8 of 19
I mix quickly to soften the mixture.
9.Step 9 of 19
Then add the rest.
10.Step 10 of 19
This time I fold gently upwards from the bottom to preserve the volume.
11.Step 11 of 19
I line a 25 x 40 tray with baking parchment and pour in the mixture.
12.Step 12 of 19
I level with a spatula and bake at 180°C for 15 minutes.
13.Step 13 of 19
I remove the tray from the oven.
14.Step 14 of 19
I turn the sponge onto damp, squeezed baking parchment.
15.Step 15 of 19
I remove the baking paper it cooked on, roll in the damp paper and let cool.
16.Step 16 of 19
Once cold, I gently unroll and spread with chestnut cream using a spatula.
17.Step 17 of 19
I sprinkle with chocolate shavings cut with a knife.
18.Step 18 of 19
I wrap again in the paper and rest for a couple of hours. Before serving, dust with icing sugar.
19.Step 19 of 19
I serve cut into slices.

Roulade filled with chestnut spread and chocolate