Brandy Chestnut Roll Recipe

Brandy Chestnut Roll Recipe

Ingredients: Makes one 20 cm / 8 in roll

3 eggs
100 g/4 oz caster (superfine) sugar
100 g/4 oz/1 cup plain (all-purpose) flour
30 ml/2 tbsp brandy
Caster (superfine) sugar for sprinkling
For the filling and decoration:

300 ml double (heavy) cream
15 ml/1 tbsp caster (superfine) sugar

250 g/9 oz/1 large can chestnut puree

175 g/6 oz plain (semi-sweet) chocolate
15 g/1 tbsp butter or margarine

30 ml/2 tbsp brandy

Method:

Whisk together the eggs and sugar until until pale and thick. Gently fold in the flour and brandy with a metal spoon. Spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan) and bake in a preheated oven at 220C/425F/gas mark 7 for 12 minutes. Place a clean tea towel (dish cloth) on the work surface, cover with a sheet of grease-proof (waxed) paper and sprinkle with caster sugar. Invert the cake on to the paper. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.


To make the filling, whip the cream and sugar until stiff. Sieve (strain) the chestnut puree, then beat until smooth. Fold half the cream into the chestnut puree. Unroll the cake and spread the chestnut puree over the surface, then roll up the cake again. Melt the chocolate with the butter or margarine and brandy in a heatproof bowl set over a pan of gently simmering water. Spread over the cake and mark into patterns with a fork.

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