Name: Chestnut roulade
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8
Ingredients: Filling; 370 gram jar sweetened chestnut puree; 1/4 cup milk; 2 tablespoon brandy; 150 millilitre thickened cream; 3 eggs; 3/4 cup caster sugar; 3/4 cup self-raising flour; 1/2 teaspoon ground cinnamon; 2 tablespoon hot milk; fresh raspberries, icing sugar, to serve

Chestnut roulade

Roulade means "roll" in French. Here, chestnut puree, lashings of cream and fresh raspberries give an interesting twist to the traditional British swiss roll.

Serves 8

Prep

25M

Cook

12M

Total

37M

Ingredients

Filling

370 gram jar sweetened chestnut puree

1/4 cup milk

2 tablespoon brandy

150 millilitre thickened cream

3 eggs

3/4 cup caster sugar

3/4 cup self-raising flour

1/2 teaspoon ground cinnamon

2 tablespoon hot milk

fresh raspberries, icing sugar, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease and line 25 x 30cm swiss roll pan.

2.In a bowl, using an electric mixer, beat eggs and sugar together until thick and pale.

3.Sift flour and cinnamon together. Using a metal spoon, fold gently into egg mixture alternately with milk, until combined. Pour into pan.

4.Bake for 10-12 minutes, until firm when touched. Places sheet of baking paper onto a clean tea towel. Turn cake out onto paper. Trim edges, then roll up from short end while still hot. Allow to cool completely on wire rack.

5.FILLING: In a bowl, combine chestnut puree, milk and brandy. Using an electric mixer, beat cream until soft peaks form. Fold half the cream through mixture.

6.Unroll cooled sponge. Spread with filling and roll back into shape. Transfer to a serving plate; spread with remaining whipped cream. Top with raspberries. Dust with icing sugar to serve.