Chestnut & amaretto roulade

Chestnut & amaretto roulade

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins Plus 1 hour cooling

Skill level

Easy

Servings

Serves 6

Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks

Nutrition and extra info

Additional info

  • Freeze un-filled sponge only
Nutrition info

Nutrition per serving

kcalories
468
protein
5g
carbs
39g
fat
32g
saturates
17g
fibre
1g
sugar
31g
salt
0.31g

Ingredients

  • butter, for the tin
  • 3 eggs, separated
  • 140g caster sugar
  • 250g can unsweetened chestnut purée or 375g/13oz peeled chestnuts (see tip)
  • 2 tbsp Disaronno (amaretto liqueur)
  • 300ml double cream
  • 2 tbsp icing sugar

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Method

  1. Heat oven to 160C/140C fan/gas 4. Butter and line a 20 x 30cm Swiss roll tin. Whisk the yolks and sugar together until thick, then fold in the chestnut purée.
  2. Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
  3. Cool for 5 mins, then cover with a damp tea towel and leave for an hour. Meanwhile, make your cream. Simply add the Disaronno to the double cream and whisk until thick and spreadable.
  4. Take a big piece of greaseproof paper and sprinkle generously with icing sugar. Turn the roulade out onto the paper, spread the cream on and carefully roll it up tightly, starting with one of the short edges and using the paper to help. Don’t worry if it cracks – it’s part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.

Recipe from Good Food magazine, March 2011

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Comments

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zacksmummy's picture

This was very well-received by my dinner guests. Delicious flavours and so easy to make. I found the timings and tips worked perfectly. Will make again :)

zacksmummy's picture

This was very well-received by my dinner guests. Beautiful flavours and so easy to make. I found the timings and rolling tips perfect. Will make again :)

amass's picture

The sponge needed much longer than the 40 mins suggested as was still v soft when I first took it out of the oven.

gregh20484's picture
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The sponge doesn't really hold together, so expect the finished product to be closer to a trifle than a roulade. That said, it was a tasty trifle

estie83's picture
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Love this recipe. It's not as tricky as you would think and its also lighter than you would expect!

pepperpotty1981's picture
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Very tasty indeed. Really easy to make and really quite light. Mine rolled out very well and didn't crack at all. If you're going to sprinkle icing sugar on the top then don't do it until you are ready to serve it or it will just sink in and you won't see it.

cookiecat's picture
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Did a practice run of this in preparation for a gluten free dinner party. It is really lovely. My oven is a bit unpredictable and I think the sponge could have done with a bit longer as I had real trouble peeling off the grease-proof paper. Also I think there was a little too much cream filling - I think I will put in less cream next time and offer the remainder on the side. The flavours are divine.

popadum's picture

Quick, easy and delicious. The subtle amaretto and hint of chestnut complimented each other beautifully. When I peeled the greaseproof paper off, the sponge cracked quite a lot, and I didn't think it would work, but the cream held it all together.

valentinah's picture
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Very easy to make. My whole family absolutley loved it.

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