Ingredients
For the cake
5 eggs, separated
3/4 cup sugar
1 1//2 cup flour
1 tablespoon baking powder
1/2 teaspoon vanilla
For filling
4 cups chestnuts
1/2 cup corn or sugar syrup
Orange jam for brushing
2 cups whipped cream
Shredded coconut or powdered sugar,raspberry or cranberry/ basil leave for garnish
5 eggs, separated
3/4 cup sugar
1 1//2 cup flour
1 tablespoon baking powder
1/2 teaspoon vanilla
For filling
4 cups chestnuts
1/2 cup corn or sugar syrup
Orange jam for brushing
2 cups whipped cream
Shredded coconut or powdered sugar,raspberry or cranberry/ basil leave for garnish
Method
- Preheat oven to 170 degrees Celsius.
- Grease sheet pan, line with parchment paper and grease.
- Beat egg white in a bowl with half the sugar until stiff.
- Beat egg yolks in another bowl with remaining sugar and vanilla until light.
- Sift flour, baking powder and a pinch of salt, gradually add to egg yolk mixture and continue beating to combine.
- Fold in the egg whites gradually.
- Pour batter (about an inch in thickness) into prepared baking sheet.
- Bake for about 15 to 20 minutes or until golden.
- Loosen the cake edges, invert onto a towel dusted with powdered sugar.
- Peel the parchment paper gently (trim off the hard crust).
- Roll up the cake and towel and set aside to cool while preparing the fillings.
For filling
- Preheat oven to 200 degrees Celsius.
- Cut x shape with a tip of sharp knife along the flat side of chestnut (so it will not explode in the oven).
- Place chestnut in an oven tray and roast for about 30 minutes (shake pan from time to time).
- Cover roasted chestnuts or wrap in kitchen towel.
- Cool slightly to handle, peel and place in a food processor.
- Add corn syrup and pulse till creamy, set aside.
- Line rectangular or rounded bottom loaf pan with cling film.
- Gently unroll cake and line the loaf pan with it, cut off excess (set aside to be used as cover)
- Brush cake with orange jam; fill with a layer of chestnuts and a layer of whipped cream.
- Cover with the remaining cake to cover the filling, press lightly to seal.
- Wrap with cling film and refrigerate for at least one hour.
- Remove the cling film and flip the cake on a serving plate.
- Brush with jam and sprinkle with shredded coconut or powdered sugar.
- Garnish with fruits and basil leaves.
- Grease sheet pan, line with parchment paper and grease.
- Beat egg white in a bowl with half the sugar until stiff.
- Beat egg yolks in another bowl with remaining sugar and vanilla until light.
- Sift flour, baking powder and a pinch of salt, gradually add to egg yolk mixture and continue beating to combine.
- Fold in the egg whites gradually.
- Pour batter (about an inch in thickness) into prepared baking sheet.
- Bake for about 15 to 20 minutes or until golden.
- Loosen the cake edges, invert onto a towel dusted with powdered sugar.
- Peel the parchment paper gently (trim off the hard crust).
- Roll up the cake and towel and set aside to cool while preparing the fillings.
For filling
- Preheat oven to 200 degrees Celsius.
- Cut x shape with a tip of sharp knife along the flat side of chestnut (so it will not explode in the oven).
- Place chestnut in an oven tray and roast for about 30 minutes (shake pan from time to time).
- Cover roasted chestnuts or wrap in kitchen towel.
- Cool slightly to handle, peel and place in a food processor.
- Add corn syrup and pulse till creamy, set aside.
- Line rectangular or rounded bottom loaf pan with cling film.
- Gently unroll cake and line the loaf pan with it, cut off excess (set aside to be used as cover)
- Brush cake with orange jam; fill with a layer of chestnuts and a layer of whipped cream.
- Cover with the remaining cake to cover the filling, press lightly to seal.
- Wrap with cling film and refrigerate for at least one hour.
- Remove the cling film and flip the cake on a serving plate.
- Brush with jam and sprinkle with shredded coconut or powdered sugar.
- Garnish with fruits and basil leaves.
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