AT A GLANCE
Roulades are delicate and often crack when rolled. Don't despair - they taste great regardless.
|01||Preheat oven to 180C. Whisk eggs and sugar in an electric mixer until thick and pale (5-6 minutes). Sift over cornflour, cocoa, flour, cream of tartar and bicarb soda, fold in with spatula. Fold in butter, spoon into a baking paper-lined 30cm x 42cm swiss roll tin, smoothing top. Bake in centre of oven until cake springs back when lightly pressed (10-12 minutes). Turn onto a tea towel lined with baking paper. Peel paper from sponge and, with short side facing you, roll in tea towel to form a log. Stand until just cool (8-10 minutes).|
|02||Whisk cream until soft peaks form, refrigerate until required. Unroll sponge, spread over purée, then cream. Reroll, dust with cocoa and serve immediately.|
Note Chestnut purée is available in jars or cans from select delicatessens.