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Chestnut Sponge Cake Rolls

It's never enough of a chestnuts, so here's a recipe from the long time favorite. This time I filled the cream into a soft sponge, making it a yummy, nicely served cake.


Sponge cake:
  • 4 eggs
  • 5 tbsp flour of your choice (I used gluten free oat flour)
  • sweetener of your choice
  • 1 teasp baking powder
  • 4 tbsp water
Chestnut filling:
  • 500 g sugarfree chestnut puree
  • 200 ml lactose free heavy cream
  • sweetener of your choice
  • rum extract


Make the cake:
Separate the whites from the yolks. Whip the whites until hard peeks. Mix the yolks with the sweetener, flour, baking powder, water and make sure you mix it well to avoid lumps in the dough. Bake on 180 Celsius for 10-15 minutes. Use wet hands to roll it when still warm, and let it cool completely in rolled-up-position.

Make the filling:
Whip the heavy cream. Add the chestnut puree, rum extract and sweetener. Slowly mix until you get an even, creamy texture. When the dough has cooled, roll it out, fill it with the cream, roll up again. Let it cool in fridge for a few hours before serving.